Pizza Stuffed Peppers

Everything you love about your favorite pizza with pepperoni and mushrooms stuffed into a healthy bell pepper. I even use pre-cooked rice to save time on a weeknight.

I love making stuffed peppers during the week. They’re an easy way to add something yummy inside of a vegetable to make sure you’re getting enough of those in your diet. Sometimes, I even keep pre-cooked fillings on hand for stuffing inside of peppers for dinner.

But the other week, I found myself in the mood for pizza. I thought, why not take all of my favorite pizza ingredients, sans crust, and stuff them inside of a pepper and call it a day?

Making Pizza Stuffed Peppers

The result was delicious. I actually used pre-cooked, bagged rice instead of waiting 30 minutes for some to cook. Since pepperoni is already cooked, all I had to do was stir the filling together, stuff, and bake!

Easy, right? Speaking of, so are these Greek Chicken Stuffed Peppers, you have to give them a try, too.

The halved peppers cook more quickly than a whole pepper stuffed and stood upright, so your cook time will be much faster. Did you know there are a couple of ways to cut peppers for stuffing? Check this out.

Of course, you can make your own rice if you’d like instead of using pre-cooked. You could also swap out the mushrooms for another vegetable if you’d like – broccoli florets would be a fun twist. Use turkey pepperoni if you’d like to keep it even lighter, too.

Any way you try them, these Pizza Stuffed Peppers will be a tried and true staple in your house, too.

Pizza Stuffed Peppers

• Author: Christine Pittman
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Entrée
• Method: Baked
• Cuisine: American

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Everything you love about your favorite pizza with pepperoni and mushrooms stuffed into a healthy bell pepper. I even use pre-cooked rice to save time on a weeknight.

Listen to me explain briefly about how to make these Pizza Stuffed Peppers, with some great tips along the way, by clicking the play button below:

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Ingredients

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• 1 Tbsp. olive oil
• 8 oz. sliced mushrooms
• 3 garlic cloves, minced
• 16 oz. pepperoni slices
• 1 and ½ cups pre-cooked brown rice
• 1 (15 oz.) can tomato sauce
• 1 tsp. Italian seasoning
• ½ tsp. salt
• ½ tsp. red pepper flakes (optional)
• 4 bell peppers, halved lengthwise
• 1 and ½ cups mozzarella cheese

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Instructions

1. Preheat the oven to 375°F.
2. Add the olive oil to a large skillet over medium heat.
3. Once hot, add the mushrooms and sauté for 5 minutes before adding the garlic. Cook for 2 additional minutes.
4. Slice the pepperoni in half.
5. Add the pepperoni, rice, tomato sauce, Italian seasoning, salt, and red pepper flakes. Stir well, and cook for 5 minutes, stirring occasionally.
6. Remove the filling from the heat.
7. Halve the peppers and remove the seeds.
8. Lay the peppers in a casserole dish, skin side down.
9. Fill them evenly with the rice mixture. Sprinkle cheese on top of each pepper and cover with foil.
10. Bake for 25 minutes with the foil on, and 10 minutes with the foil off. Serve!

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