Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Pizza Stuffed Peppers
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 145
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 25 mg
- Sodium
- 401 mg
Using her mother’s recipe for inspiration, Ree is stuffing peppers with pizza topping ingredients, replacing the original ground beef, onions and rice. Other delicious fillings you could try include Buffalo chicken, bacon, pre-cooked sausage crumbles and vegetables. You could also experiment with different cheeses — anything goes!
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 145
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 25 mg
- Sodium
- 401 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Place the halved peppers on a sheet pan. Into each pepper, spoon 2 tablespoons marinara, 3 tablespoons grated mozzarella, 3 pepperonis, a few slices of shallot and a few slices of black olives. Sprinkle over the Italian seasoning.
- Cover with foil and bake for 10 minutes, then remove the foil and bake until the cheese is melted and the edges of the peppers begin to char, 12 to 15 minutes.
- Remove and sprinkle over the Parmesan and fresh basil. Serve warm.
