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- 4 large bell peppers (any bright color) - 1 cup cooked quinoa or rice (white or brown) - 1 cup marinara sauce (homemade or store-bought) The main ingredients are key to making this dish tasty. The bell peppers serve as the perfect, colorful vessel. They add sweetness and crunch. I love using cooked quinoa or rice as the base. It gives a nice texture and fills you up. Marinara sauce brings rich flavor and moisture to the mix. - 1 cup shredded mozzarella cheese (plus more for topping if desired) - 1 teaspoon Italian seasoning blend - 1/4 cup grated Parmesan cheese Cheese is essential for this dish. Mozzarella melts beautifully and adds creaminess. The Italian seasoning blend gives that classic pizza flavor. Parmesan cheese adds a nice salty touch and depth of flavor. - 1/2 cup sliced pepperoni (mini or regular) - 1/4 cup chopped black olives (optional but recommended) - Fresh basil leaves for garnish (optional) For extra fun, you can add sliced pepperoni. It brings that meaty, savory taste. Black olives offer a salty bite that pairs well with the other flavors. Finally, fresh basil adds a pop of color and freshness right before serving. It makes each bite feel special. - Preheat the oven to 375°F (190°C). This helps the peppers cook evenly. - Wash the bell peppers under cold water. Cut off the tops and remove seeds. Discard the tops or save them for later. - In a large bowl, mix cooked quinoa or rice with marinara sauce. Add Italian seasoning to the mix. - Fold in half of the mozzarella cheese, sliced pepperoni, and black olives. Season with salt and black pepper. Mix well. - Take each bell pepper and spoon the filling inside. Press down gently to pack it tight. - Ensure each pepper is full, so every bite is tasty. This helps the flavors blend well. - Place the stuffed peppers in a baking dish. Optionally, add a little water at the bottom to steam them. - Cover the dish with aluminum foil and bake for 25 minutes. This softens the peppers nicely. - After 25 minutes, remove the foil. Sprinkle the remaining mozzarella and grated Parmesan on top. - Bake uncovered for another 10-15 minutes. Look for melted, bubbly cheese that is golden brown. - Once done, take them out and let them rest for 5-10 minutes. This makes them easier to serve. - For a nice touch, add fresh basil leaves on top before serving. Enjoy your flavorful dish! - How to prevent peppers from getting too soft To keep your peppers firm, avoid overcooking them. Bake them covered for the first part. This helps them soften without losing their shape. Adding a little water to the baking dish also creates steam and helps maintain their firmness. - Best oven temperature for baking Set your oven to 375°F (190°C). This temperature lets the peppers cook evenly while the filling heats through. It also helps the cheese get bubbly and golden without burning. - Using homemade marinara sauce vs. store-bought Homemade marinara adds a fresh taste. You control the spices and flavors, making it special. Store-bought options are fine too, especially if you pick a high-quality brand. Look for ones with simple, whole ingredients. - Adding herbs for extra flavor Fresh herbs can elevate your dish. Try adding basil or oregano to the filling. These herbs give it a bright flavor that pairs well with the cheese and pepperoni. A sprinkle of fresh herbs on top before serving adds a nice touch. - Ideal side dishes to pair with the stuffed peppers A simple green salad goes well with stuffed peppers. You can also serve garlic bread for a nice crunch. These sides balance the meal and add freshness. - Presentation ideas for serving Serve the stuffed peppers on a bright platter. Drizzle extra marinara sauce around the edges for color. A few fresh basil leaves on top make it look inviting and tasty. This adds to the fun of the dish. {{image_4}} You can swap quinoa or rice for other grains. Try couscous or farro for fun textures. These grains add a unique touch and keep it interesting. For cheese, mozzarella is great, but feel free to get creative. Cheddar gives a sharp bite. Feta can add a tangy flavor. Mix and match to find your favorite combo. If you want to switch things up, try different meats. Salami or cooked sausage can add a tasty twist. Ground turkey or chicken works well too. For a vegetarian option, use mushrooms or zucchini. They add a lot of flavor and keep it hearty. Beans are another great choice for protein and texture. You can adapt this recipe for various cuisines. For a Mexican flair, add taco seasoning and black beans. Top with avocado for a fresh taste. Adding spices from around the world can also change the game. Try curry powder for an Indian twist or cumin for a Middle Eastern vibe. Experimenting with spices makes cooking fun and exciting! To store leftover stuffed peppers, let them cool first. Place them in airtight containers. You can also wrap them in plastic wrap. This keeps them fresh and tasty. I recommend using glass or sturdy plastic containers. They help maintain flavor and texture. To freeze stuffed peppers, make sure they are cool. Wrap each pepper tightly in plastic wrap. Then, place them in freezer bags. Remove as much air as possible to prevent freezer burn. When ready to eat, defrost in the fridge overnight. For reheating, place them in an oven at 350°F (175°C) until hot. Stuffed peppers last about 3 to 5 days in the fridge. In the freezer, they can last up to 3 months. Look for signs of spoilage, like a strange smell or discoloration. If they appear mushy or dry, it's best to toss them out. Keeping an eye on freshness ensures you enjoy every bite! How long to cook stuffed peppers? I recommend cooking stuffed peppers for about 35 to 40 minutes. First, cover them for 25 minutes. Then, uncover and bake for 10-15 more minutes. This helps soften the peppers and melt the cheese. Can I make stuffed peppers ahead of time? Yes, you can prepare stuffed peppers ahead of time. Just assemble them and store in the fridge. Bake them when you are ready to eat. This saves time on busy nights. What is the best way to reheat stuffed peppers? The best way to reheat stuffed peppers is in the oven. Preheat to 350°F (175°C) and bake for about 15 to 20 minutes. This keeps them warm and tasty without drying out. Can I use frozen peppers for this recipe? Yes, you can use frozen peppers! Thaw them first and follow the same steps. Just make sure they are well-drained to avoid excess water in your filling. How many calories are in pepperoni pizza stuffed peppers? Each stuffed pepper has around 300 to 350 calories. This can vary based on the ingredients you use. Always check your specific ingredients for exact numbers. Are these stuffed peppers gluten-free? Yes, these stuffed peppers can be gluten-free. Just use gluten-free marinara sauce and check your cheese. Most cheeses are gluten-free, but it’s always best to verify the label for safety. In this blog post, we covered how to make pepperoni pizza stuffed peppers. You learned about key ingredients like bell peppers, quinoa, and marinara sauce. We explored baking steps and shared tips for perfect texture and flavor. You gained insights on variations and storage options to keep them fresh. These stuffed peppers are fun, tasty, and flexible. Enjoy creating your own twist on this dish!

Pepperoni Pizza Stuffed Peppers

Discover a delicious twist on pizza with these Pepperoni Pizza Stuffed Peppers! Bursting with flavors, these vibrant bell peppers are filled with a savory mix of quinoa or rice, marinara sauce, pepperoni, and gooey cheese. Perfect for a healthy meal or fun dinner idea, they are easy to make and great for the whole family.
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Ingredients
  

4 large bell peppers (choose any vibrant color)

1 cup cooked quinoa or rice (white or brown)

1 cup marinara sauce (your favorite brand or homemade)

1 teaspoon Italian seasoning blend

1 cup shredded mozzarella cheese (plus more for topping if desired)

1/2 cup sliced pepperoni (mini or regular)

1/4 cup chopped black olives (optional but recommended for extra flavor)

1/4 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Carefully wash the bell peppers under cold water. Slice off the tops and remove the seeds and membranes from each pepper. Set them aside with the tops discarded or saved for another use.

      In a spacious mixing bowl, combine your cooked quinoa or rice with the marinara sauce. Sprinkle in the Italian seasoning, then fold in half of the shredded mozzarella cheese, the sliced pepperoni, and the black olives (if you’ve chosen to include them). Season the mixture generously with salt and freshly ground black pepper, and mix everything together until well incorporated.

        Take each bell pepper and spoon the pizza filling into them, pushing down gently to ensure they are well-packed and filled to the brim.

          Arrange the stuffed peppers upright in a baking dish. If you wish, add a little water to the bottom of the dish (about 1/4 cup) to create steam, which will help cook the peppers evenly during baking.

            Cover the dish tightly with aluminum foil, then place it in the preheated oven. Bake for 25 minutes to allow the peppers to soften.

              After 25 minutes, carefully remove the foil. Generously sprinkle the remaining mozzarella cheese and grated Parmesan on top of each stuffed pepper. Return the peppers to the oven (uncovered) and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

                Once baked to perfection, take the peppers out of the oven and let them rest for about 5-10 minutes before serving. This allows the filling to settle slightly and makes them easier to handle.

                  For a burst of fresh flavor, garnish each stuffed pepper with a few fresh basil leaves just before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the stuffed peppers on a colorful platter, and consider drizzling a little extra marinara sauce around the edges for a vibrant touch. Enjoy!