Ingredients
2 c. white rice
kosher salt
1 23-oz. jar marinara, divided
2 1/2 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1 c. mini pepperoni, plus more for topping
2 tsp. garlic powder
2 tbsp. chopped fresh basil
Freshly ground black pepper
4 red, green, or yellow peppers, tops cut off and seeds scooped out
Preparation
Step 1In a medium saucepan, cook rice according to package directions. Step 2Meanwhile, in a large pot of salted boiling water, cook peppers until tender, 12 minutes. Drain. Step 3Heat oven to 350°. In a large mixing bowl, combine cooked rice, 3/4 of the marinara, 1 1/2 cups mozzarella, Parmesan, pepperoni, garlic powder, and basil and season with salt and pepper. Step 4Place peppers in an ovenproof skillet or baking dish. Spoon mixture into peppers and top with more sauce, cheese, and mini pepperoni. Step 5Bake until mixture is warmed through and cheese is bubbly, 15 to 17 minutes.
