Pepperoni and Mozzarella Stuffed Bell Peppers
Colorful bell peppers filled with a savory blend of pepperoni, mozzarella, herbs, and rice make a wholesome Mediterranean-inspired entrée. This mediterranean-inspired vegetarian (mediterranean) ready in about 60 minutes pairs large bell peppers, cooked long grain rice, sliced pepperoni for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large bell peppers
- 1 1/2 cups cooked long grain rice
- 1 cup sliced pepperoni
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
- 1/4 cup chopped kalamata olives
- 1/2 cup diced red onion
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Cut the tops off 4 large bell peppers and remove seeds and membranes. Set aside.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 cloves minced garlic and 1/2 cup diced red onion, sautéing for 3-4 minutes until softened and fragrant.
- Step 3: Stir in 1 cup sliced pepperoni, cooking for 2 minutes until edges start to crisp.
- Step 4: In a large bowl, combine the cooked 1 1/2 cups long grain rice, sautéed pepperoni mixture, 1 cup shredded mozzarella cheese, 2 tbsp chopped fresh parsley, 1/4 cup chopped kalamata olives, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Mix thoroughly.
- Step 5: Stuff each bell pepper with the rice and pepperoni filling, packing tightly.
- Step 6: Place stuffed peppers upright in a baking dish and cover loosely with foil. Bake for 30 minutes.
- Step 7: Remove foil and bake an additional 10 minutes until peppers are tender and cheese on top is melted and golden.
Frequently asked questions
How long does Pepperoni and Mozzarella Stuffed Bell Peppers take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pepperoni and Mozzarella Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large bell peppers from drying out.
Can I substitute ingredients in Pepperoni and Mozzarella Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pepperoni and Mozzarella Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pepperoni and Mozzarella Stuffed Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
