Description
Delicious stuffed bell peppers filled with a savory mixture of rice, marinara sauce, mozzarella, and pepperoni, baked to perfection.
Ingredients
Scale
- 400 g white rice
- 4 large red, green, or yellow bell peppers, tops removed and seeds discarded
- 650 g marinara sauce, divided
- 250 g shredded mozzarella cheese, divided
- 55 g freshly grated Parmesan cheese
- 100 g mini pepperoni, plus extra for garnish
- 2 teaspoons garlic powder
- 2 tablespoons chopped fresh basil
- To taste Kosher salt
- To taste Freshly ground black pepper
Instructions
- Cook rice according to package instructions in a medium saucepan until tender.
- In a large pot of boiling salted water, cook bell peppers for 12 minutes until just tender. Drain and set aside.
- In a large bowl, mix cooked rice, three-quarters of the marinara sauce, 150 g mozzarella cheese, Parmesan, mini pepperoni, garlic powder, and basil. Season with salt and freshly ground black pepper.
- Arrange cooked peppers in an ovenproof skillet or baking dish. Fill each pepper with the rice mixture.
- Top with remaining marinara sauce, mozzarella, and additional mini pepperoni.
- Bake in a preheated oven at 175°C for 15 to 17 minutes, until filling is hot and the cheese is melted and bubbly.
Notes
- For an extra kick, add red pepper flakes to the filling.
- Leftover filling can be used as a pasta sauce or pizza topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 40 mg