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- 4 large bell peppers (any color) - 1 cup cooked quinoa or rice - 1 cup marinara sauce - 1 teaspoon Italian seasoning - 1 cup shredded mozzarella cheese - 1/2 cup sliced pepperoni - 1/4 cup chopped black olives (optional) - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish When I create Pepperoni Pizza Stuffed Peppers, I focus on fresh and vibrant ingredients. Start with large bell peppers. You can use red, yellow, or green ones. Each color gives a nice touch to your dish. Next, I use cooked quinoa or rice. Quinoa adds a nutty flavor, while rice keeps it classic. Both options work well. I love adding marinara sauce for that pizza flavor. Italian seasoning blends perfectly with the sauce, enhancing the taste. For toppings, mozzarella cheese is a must. It melts beautifully and gives that gooey texture. Pepperoni adds a savory punch. If you enjoy olives, feel free to toss in black olives. They add a salty note. Don't forget the grated Parmesan cheese. It gives a nice finish. Lastly, season with salt and pepper to your liking. Fresh basil leaves add a pop of color and freshness. With these ingredients, you set the stage for a delicious meal. - Preheat your oven to 375°F (190°C). - Wash the bell peppers under cool water. Slice the tops off and remove the seeds and membranes. Set the cleaned peppers aside. - In a mixing bowl, combine 1 cup of cooked quinoa or rice with 1 cup of marinara sauce. - Add 1 teaspoon of Italian seasoning and half of the mozzarella cheese. - Stir in 1/2 cup of sliced pepperoni and 1/4 cup of chopped black olives, if you like. - Season with salt and pepper to taste. Mix everything well. - Stuff each bell pepper with the pizza filling. Press down gently to pack it in. - Place the stuffed peppers upright in a baking dish. You can add a bit of water to the bottom to help steam them. - Cover the dish with aluminum foil and bake for 25 minutes. - Remove the foil and sprinkle the remaining mozzarella cheese and 1/4 cup of grated Parmesan on top of each pepper. - Return the peppers to the oven and bake uncovered for another 10-15 minutes until the cheese is bubbly and golden. When choosing bell peppers, look for large, firm ones. They should have a smooth skin and vibrant color. This helps them hold their shape while baking. Avoid peppers with soft spots or wrinkles. To stop peppers from getting too soft, bake them with the tops on first. This helps steam them without losing structure. You can also add a bit of water to the baking dish. This extra moisture helps keep them firm while baking. Mozzarella and Parmesan are classic choices, but you can mix it up. Try using provolone for a sharper taste. Cheddar brings a rich flavor that pairs well too. If you want a vegan option, look for cashew cheese or almond-based cheese. Nutritional yeast also gives a cheesy flavor without dairy. These options can make your dish just as tasty and satisfying. Want to spice things up? Add crushed red pepper to the filling. Just a pinch can bring some heat to your dish. You can also toss in other pizza toppings. Sautéed mushrooms add a nice earthy taste. Chopped onions bring sweetness and depth. Feel free to get creative and add your favorite toppings! {{image_2}} You can easily make this dish healthier. First, try substituting quinoa with cauliflower rice. Cauliflower rice lowers carbs and adds veggie goodness. It keeps the dish light and tasty. Next, consider using low-sugar marinara sauce. Many brands offer this option. This swap helps cut down on added sugars. You won’t lose that classic pizza flavor! Let’s explore new flavors! For a Mexican twist, use taco seasoning in your filling. This adds a spicy kick and fun texture. You’ll love the blend of flavors with the peppers. Another option is a Mediterranean version. Swap out the pepperoni for feta cheese and black olives. This change gives a fresh taste. It’s a great way to enjoy different cuisines. Many people have dietary needs. Thankfully, you can make this dish gluten-free easily. Just ensure your marinara and any added ingredients are gluten-free. This keeps everyone happy at the table. If you want a vegetarian alternative, skip the pepperoni. You can add more veggies instead. Consider mushrooms, zucchini, or spinach. These options keep the dish hearty and satisfying. To store leftover stuffed peppers, let them cool first. Then, place them in an airtight container. Make sure to seal it tightly. This method keeps them fresh and tasty. You can store them in the fridge for about 3 to 5 days. If you want to enjoy them later, freezing is a great option. To freeze your stuffed peppers, wrap each one in plastic wrap. Then, place them in a freezer-safe bag or container. Label the bag with the date. Stuffed peppers can stay good in the freezer for up to 3 months. When you're ready to eat them, take them out and let them thaw in the fridge overnight. To reheat stuffed peppers without drying them out, use the oven. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish with a bit of water at the bottom. Cover the dish with foil and bake for about 20 minutes. This method keeps them moist and tasty. You can also microwave them, but be careful not to overcook. Enjoy your delicious meal! You can prep the filling in advance. Mix the quinoa, marinara, Italian seasoning, cheeses, and pepperoni. Store this mix in the fridge. You can also wash and cut the peppers, then keep them in a covered dish. When ready to cook, stuff the peppers and bake them. This makes it easy to enjoy a quick meal. Yes, you can! Mini peppers make great bite-sized snacks. Sweet peppers bring a nice flavor. If you like heat, try using hot peppers. Each type gives a new twist to the dish. Just remember that cooking times may vary based on the pepper size. Pepperoni pizza stuffed peppers go well with fresh salads. A crisp garden salad adds a nice crunch. You can also serve it with dips like ranch or marinara. Garlic bread is another tasty side. These options will enhance your meal. Absolutely! You can add jalapeños to the filling for a kick. Spicy marinara sauce is another option. Try mixing in crushed red pepper flakes as well. Adjust the spice to fit your taste, and enjoy the heat! To summarize, this blog post covered how to make delicious Pepperoni Pizza Stuffed Peppers. We learned about the main ingredients, preparation steps, and tips to customize the recipe. You can store leftovers properly and even freeze them for later. Remember, you can always mix in different flavors or use other types of peppers. This dish is fun to create and versatile for any meal. Enjoy experimenting and making it your own! Let's get cooking!

Pepperoni Pizza Stuffed Peppers

Craving a delicious twist on a classic dish? Try these Pepperoni Pizza Stuffed Peppers for a fun and tasty meal! Packed with quinoa, marinara, and all your favorite pizza toppings, these colorful bell peppers are baked to perfection with gooey cheese. Perfect for a weeknight dinner or meal prep!Enjoy a slice of pizza goodness in every bite!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa or rice

1 cup marinara sauce

1 teaspoon Italian seasoning

1 cup shredded mozzarella cheese

1/2 cup sliced pepperoni

1/4 cup chopped black olives (optional)

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Wash the bell peppers, slice the tops off, and remove the seeds and membranes. Set aside.

      In a mixing bowl, combine the cooked quinoa or rice, marinara sauce, Italian seasoning, half of the mozzarella cheese, sliced pepperoni, black olives (if using), and season with salt and pepper. Mix until well combined.

        Stuff each bell pepper with the pizza filling, pressing down gently to pack it in.

          Place the stuffed peppers upright in a baking dish. If needed, you can add a bit of water to the bottom of the dish to help steam the peppers during baking.

            Cover the dish with aluminum foil and bake for 25 minutes.

              Remove the foil, sprinkle the remaining mozzarella cheese and grated Parmesan on top of each pepper, then return to the oven (uncovered) for another 10-15 minutes, or until the cheese is bubbly and golden.

                Once cooked, remove the peppers from the oven and let them cool for a few minutes before serving.

                  Garnish with fresh basil leaves before serving for an added burst of flavor.

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