This stuffed peppers without rice recipe is an absolute game-changer for pizza lovers looking for that extra flavor in their meals. The recipe uses red bell peppers for the base, then stuffed with pepperoni, a succulent meat mixture, a homemade tomato sauce, and topped with mozzarella cheese.
Preheat oven to 375F/190C. Lightly spray a 9" x 13" casserole dish or large baking sheet with olive oil
Heat olive oil in a large frying pan over medium-high heat, breaking sausage apart with a spatula as it cooks. Cook until sausage is nicely browned.
While the sausage cooks, cut 10 pepperoni slices in half and the remaining pepperoni into fourths.
Cut peppers in half and removing the seeds and the stem end.
When sausage is nicely browned, push it to the side and add the onions and garlic. Cook for an additional 2-3 minutes.
Add the dried oregano and sauce into the sausage mixture, turn heat to low, and simmer until the sauce is reduced and thickened.
Turn off heat, let the mixture cool slightly, then add the chopped pepperoni and 2 cups grated Mozzarella, stirring gently so it's well-mixed with the sausage mixture.
Fill each pepper with the pizza mixture. I found it's easiest to hold the pepper in your hand over the pan while you fill and then add it to the baking dish.
Bake for 20 minutes. Remove from the oven and add grated cheese and four pepperoni halves to the top of each pepper. Place back in the oven and bake 25 minutes, or until the cheese is nicely browned, peppers are cooked.
Serve hot and enjoy!
Recipe Notes
When buying the bell peppers, try to choose the beautiful ones that are nicely rounded on the bottom and not deformed, as they will need to sit in the oven and hold firm rather than collapse. (It has happened to me many times)
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