We love Pizza, and we love Stuffed Peppers. So, we figured we’d try to combine the two concepts! A couple of years ago, we made Pizza Stuffed Mushroom Caps, but given that peppers require a LOT more stuffing than mushrooms, we had to use more ingredients. We thought to ourselves, “What type of pizza uses a lot of ingredients?” And that’s when we thought of Supreme Pizza, which is typically topped with a copious array of toppings.
As such, we stuffed our peppers with a medley of green bell peppers, onions, garlic, black olives, pepperoni, and mushrooms. However, we needed something to tie the filling ingredients together…so we mixed our veggies with some ricotta, shredded mozzarella, and tomato sauce to finish it off. And, let’s face it…you can’t have supreme pizza without cheese and sauce! Not only were these stuffed peppers delicious, but the house smelled so tantalizingly aromatic as they cooked. When the peppers were ready for eating, we served them alongside garlic bread.
Time: 60 Minutes
Ingredients:
- Red Bell Peppers
- Green Bell Pepper
- Onion
- Baby Bella Mushrooms
- Sliced Black Olives
- Garlic
- Pepperoni
- Oregano
- Basil
- Red Pepper Flakes
- Ricotta Cheese
- Shredded Mozzarella
- Tomato Sauce
Method:
- Preheat your oven to 350 degrees F.
- Peel and dice your onion and garlic. Then, dice your green pepper and mushrooms.
- Heat some olive oil in a pan, and add your diced veggies. Sprinkle in your oregano, basil, and red pepper flakes. Sauté until your veggies begin to soften.
- As your veggies cook, remove the tops of your red peppers, and shake out all the seeds. Arrange them in a baking sheet.
- Also as your veggies cook, dice your pepperoni. When your veggies have softened, add your pepperoni and olives. Stir them in, and keep cooking to fully incorporate the ingredients.
- When your veggies and pepperoni are ready, transfer to a large mixing bowl.
- Scoop some ricotta, a little tomato sauce, and some shredded mozzarella in, and stir to combine.
- Stuff your red peppers with your pizza filling.
- Bake for 45-60 minutes until your red peppers are to your desired texture.
- Plate, devour, and enjoy!
