Pizza Stuffed Peppers Dinner

Bell peppers become the perfect vessels for capturing all the rich, comforting flavors of pizza in a fun and filling dinner. Each pepper is lovingly stuffed with a savory blend of seasoned ground beef, sliced pepperoni, fluffy rice, and tangy marinara sauce, then crowned with a generous layer of stretchy mozzarella cheese. Baking these together ensures that the peppers soften just enough to hold all the goodness while letting the flavors meld beautifully. Quick to prepare and easy to customize, this dish transforms simple ingredients into a familyfavorite meal that comes together effortlessly on busy weeknights.

The first time I made this, I was surprised how much even my picky eaters loved it. Now it's a regular request for pizza night because it feels both special and wholesome.

Ingredients

• Bell peppers: Provide vibrant color and sturdy cups to hold the filling. Choose firm peppers with shiny skins for the best texture
• Olive oil: Creates a rich base for sauteing and adds subtle fruitiness. Extra virgin is best for full flavor
• Yellow onion: Offers natural sweetness and adds depth. Look for onions with firm, unblemished skin
• Mini pepperonis: Bring in that classic pizza flavor profile. Turbocharge it with turkey pepperoni for a lighter touch
• Ground beef: Gives the filling hearty savoriness. Pick 85 percent lean for juicy results without excess grease
• Seasoned salt: Enhances overall flavor and ties every component together. Fresh seasoning makes a noticeable difference
• Onion powder: Boosts aromatic layers in the filling
• Garlic powder: Adds a delicate sharpness that complements the beef
• Italian seasoning: Delivers the familiar herb blend of oregano and basil essential to pizza taste
• Marinara sauce: Keeps the mixture moist and bursts with tomato punch. Opt for a low sugar brand for a healthier option
• Mozzarella cheese: Crowns the peppers with gooey, stretchy goodness. Freshly shredded melts far better than preshredded
• Minute rice: Cooks quickly along with the filling. White or brown both work well
• Beef broth: Enriches the rice and balances flavors. Reduced sodium options work for anyone watching salt

Instructions

Prep the Peppers:

Start by removing the tops from the bell peppers and carefully scooping out all seeds and membranes to create empty vessels. Dice the reserved pepper tops to add flavor and texture to your filling. Boil the pepper shells in a large pot of water for about five minutes. This softens them just enough to bake without falling apart while preserving their shape.

Sauté Aromatics and Brown the Beef:

Warm the olive oil in a large skillet over medium high heat. Add the diced onions and reserved pepper pieces and cook for about four minutes until fragrant and softened. Then crumble in the ground beef and cook thoroughly, stirring often until no pink remains. Drain any excess fat to keep the dish lighter and prevent greasiness.

Season and Add Pepperoni:

Sprinkle in the seasoned salt, onion powder, garlic powder, and Italian seasoning. Stir to incorporate the spices evenly into the beef mixture. Add the mini pepperoni slices, mixing well so their classic pizza flavor infuses the filling throughout.

Simmer with Sauce Rice and Broth:

Pour in the entire jar of marinara sauce along with the rice and beef broth. Stir everything together and reduce heat to low. Let it simmer gently, stirring occasionally. Cook until the rice is tender and has absorbed nearly all the broth, resulting in a moist but not soupy mixture that holds together nicely.

Stuff the Peppers and Assemble:

Arrange the softened bell peppers upright in a baking dish. Generously spoon the beef and rice mixture into each pepper, packing it firmly to ensure a full, satisfying serving. Top each pepper with a hearty layer of shredded mozzarella cheese and add a few extra mini pepperonis on top for that perfect visual and flavor finish.

Bake to Perfection:

Place the dish on the oven’s bottom rack and bake at 350 degrees Fahrenheit for up to 20 minutes. Remove once the cheese has melted fully into gooey, bubbly perfection and the peppers are forktender but still intact, maintaining their delightful shape.

I absolutely love the mozzarella finish on top of these peppers. One time my youngest asked for extra cheese and now it is a nonnegotiable part of the dish. The best nights are when everyone builds their own peppers with their favorite toppings, turning dinner into a fun family event.

Storage Tips

Allow leftovers to cool completely before storing them. Keep stuffed peppers in an airtight container in the fridge for up to three days. When reheating, place them in a covered baking dish with a splash of broth to maintain moisture and warm at 350 degrees until heated through and melty.

Ingredient Substitutions

Any bell pepper color works so use what you enjoy or have available. Swap ground beef for ground turkey or Italian sausage for flavor variations. Vegetarian versions are easy by using plant based pepperoni or omitting the meat altogether. If Minute rice is unavailable, cooked long grain rice can substitute, but be sure to adjust broth quantities.

Serving Suggestions

Top with fresh basil leaves or a sprinkle of parmesan cheese just before serving to add brightness. Pair with a crisp green salad for a well balanced meal or serve alongside crusty bread for a more comforting, filling dinner.

Serve warm so the cheese is gooey and the peppers keep their shape. Let everyone add their favorite toppings at the table for a fun finish.

Common Recipe Questions

→ What type of bell peppers work best?

Any color bell pepper works well. Red, yellow, and orange peppers add sweetness, while green peppers offer a slightly bitter, classic flavor.

→ Can I substitute the ground beef with another protein?

Yes, ground turkey, chicken, or Italian sausage are excellent alternatives for different flavors and protein variations.

→ How do I prevent peppers from becoming soggy?

Parboil peppers briefly to soften their texture without losing shape, then bake them to maintain tenderness without sogginess.

→ What other toppings can I add before baking?

Feel free to add mushrooms, black olives, diced ham, or jalapeños for extra flavor and variety.

→ Is it possible to freeze the stuffed peppers?

Yes, freeze them before baking and reheat in the oven until warmed through and cheese is melted.

→ Do I need to cook the rice separately?

No, the rice cooks within the filling mixture as it simmers with broth and marinara sauce, absorbing the flavors.