Roasted Pizza Peppers

Name: Roasted Pizza Peppers
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 fresh Italian or Anaheim peppers. These are thin skin peppers, which work best for this recipe; 1 cup marinara sauce. recipe attached below or your favorite; 3 cup shredded Italian four cheese,blend; 1/4 tsp black pepper; 1/2 tsp granulated garlic or garlic powder; 1/2 tsp Italian seasoning spice blend; 18 slices of pepperoni; 1 Extra Marinara for Serving

fenway @Fenway

The end of the summer brings loads,of fresh peppers to pick before the first frost. This is a great way to make a delicious side dish or even light lunch or dinner paired with a green salad! They can be frozen and reheated in the microwave.

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Ingredients

1 hour

6 servings

6fresh Italian or Anaheim peppers. These are thin skin peppers, which work best for this recipe
1 cupmarinara sauce. recipe attached below or your favorite
3 cupshredded Italian four cheese,blend
1/4 tspblack pepper
1/2 tspgranulated garlic or garlic powder
1/2 tspItalian seasoning spice blend
18slices of pepperoni
1Extra Marinara for Serving

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Steps

1 hour

1

Preheat oven to 400. Spray a baking dish or sheet pan lightly with non stick spray. Put peppers whole in one layer on prepared pan.
2

Roast peppers in oven on prepared pan until tender but still holding their shape
3

Cut a slit in the top of each pepper and remove seeds.
4

Put about 2 tablespoons.marinara sauce in the bottom of each pepper
https://cookpad.wasmer.app/us/recipes/366612-simple-basic-marinara-sauce

Simple Basic Marinara Sauce
5

In a bowl combine shredded cheese with pepper, granulatedgarlic and Italian seasoning. Fill.each pepper with cheese mixture.
6

Top.each pepper with 3 pepperoni slices. Keep pepperoni in place with toothpicks
7

Bake on a foil.lined.baking sheet, sprayed with non stick spray. Have the oven at 400. Bake about 15 minutes until cheese is melted and peppers,are hot.
8

Serve with additional marinara sauce if you like.

Linked Recipes

Simple Basic Marinara Sauce

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Cooksnaps

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fenway @Fenway

on October 11, 2014 21:43

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.