Cook the rice: Begin by cooking the white rice according to package instructions in a medium saucepan until tender. It usually takes around 15-20 minutes, so keep an eye on it!

Prep the peppers: In a large pot of boiling salted water, gently cook the bell peppers for about 12 minutes until just tender. Once done, drain and set them aside while you prepare the filling.

Combine ingredients: In a large bowl, mix the cooked rice, three-quarters of the marinara sauce, 150 g of mozzarella cheese, Parmesan, mini pepperoni, garlic powder, and chopped basil. Season this delightful mixture with kosher salt and freshly ground black pepper to taste.

Stuff the peppers: Arrange the cooked peppers in an ovenproof skillet or baking dish. With love and care, fill each pepper with the cheesy rice mixture, packing it in generously.

Add toppings: Top your stuffed peppers with the remaining marinara sauce, sprinkle the rest of the mozzarella cheese, and garnish with additional mini pepperoni for added texture and flavor.

Bake to perfection: Bake in a preheated oven at 175°C (350°F) for 15 to 17 minutes, until the filling is hot and the cheese is beautifully melted and bubbly. Enjoy the savory aroma filling your kitchen!