Description
A delightful dish that merges classic pizza flavors with wholesome bell peppers for a healthier meal option.
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 cheese is melted and bubbly.
Notes
Choose bell peppers that stand upright to make filling easier. Consider adding red pepper flakes for heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg