Description
Delicious stuffed bell peppers filled with rice, marinara sauce, cheese, and mini 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
- Kosher salt, to taste
- Freshly ground black pepper, to taste
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 extra flavor, consider adding onions or mushrooms to the rice mixture.
- Use various colored bell peppers for a visually appealing dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg