4 bell peppers, halved and cored
1 T. extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup pizza sauce
2 cups shredded mozzarella cheese
½ cup finely grated Parmesan cheese
⅓ cup mini pepperoni
1 T. chopped fresh parsley
Preheat oven to 350 degrees.
Arrange the pepper halves, cut side up, on a baking sheet. Lightly coat with olive oil and add salt and pepper.
Divide the pizza sauce among the peppers, spreading it inside each half. Add the mozzarella and Parmesan, then scatter mini pepperoni over the top.
Roast until the peppers have softened slightly, but still have some bite and the cheese is hot and melted, about 10 to 15 minutes. Finish with chopped parsley and serve immediately.
Recipe by North Dakota Living test kitchen
