Stuffed Peppers Without Tomato Sauce

Stuffed peppers are a delightful dish that combines vibrant colours and savoury flavours, perfect for any meal.

This recipe for stuffed peppers without tomato sauce offers a fresh twist on a classic favourite. Instead of the traditional tomato-based filling, I am using a blend of herbs, spices, and hearty ingredients to create a deliciously satisfying meal.

Whether you’re looking for a weeknight dinner or a dish to impress your guests, these stuffed peppers are sure to please.

Packed with nutritious vegetables, protein, and a medley of spices, this recipe is not only easy to prepare but also bursting with flavour.

Get ready to enjoy a healthy, comforting dish that brings a new dimension to stuffed peppers.

How To Make Stuffed Peppers Without Tomato Sauce?

Preparation Times: 20 minutes

Cooking Times: 40 minutes

Course: Main Course

Cuisine: American

Yields: 4 servings

Equipment Needed

• Large skillet
• Baking dish
• Aluminum foil
• Knife
• Cutting board

Ingredients

• 4 bell peppers (any colour), washed and cut in half through the stem (leaving the stem intact), seeds and membrane removed
• 2 tablespoons olive oil
• 1-pound lean ground beef
• 1 cup white rice, cooked and cooled
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1 cup shredded cheese (cheddar, mozzarella, or your favourite cheese)
• Fresh cilantro or parsley for garnish
• 1 tablespoon Italian flat-leaf parsley, finely chopped

Instructions

Step-1. Preparing the Bell Peppers

First, preheat your oven to 375°F (190°C). While the oven heats up, wash and cut the bell peppers in half through the stem, leaving the stem intact. Remove the seeds and membranes from the inside.

Step-2. Cooking the Ground Beef

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once the beef is cooked through, drain any excess fat and remove it from the heat.

Step-3. Mixing the Filling

Heat the skillet again on medium heat with some olive oil and then combine the cooked ground beef, cooked white rice, grated Parmigiano-Reggiano cheese, dried basil, dried oregano, paprika, garlic powder, onion powder, sea salt, and cayenne pepper. Mix well until all ingredients are evenly incorporated.

Step-4. Stuffing the Peppers

Place the bell pepper halves in a baking dish, cut side up. Stuff each pepper half with the beef and rice mixture, pressing down lightly to fill them.

Step-5. Adding the Cheese

Sprinkle the shredded cheese evenly over the top of each stuffed pepper.

Step-6. Baking

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden brown.

Step-7. Serving

Remove the dish from the oven and let it cool slightly before serving. Garnish with fresh cilantro or parsley and the finely chopped Italian flat-leaf parsley.

Nutrition Facts Of Stuffed Peppers Without Tomato Sauce

Serving Suggestions

Serve these stuffed peppers with a side salad or steamed vegetables for a complete and balanced meal. They also pair well with a slice of crusty bread to soak up any delicious juices.

Tips and Variations

✔ Substitute the ground beef with a plant-based meat alternative or black beans.

✔ Add a chopped jalapeno to the beef mixture for extra heat.

✔ Experiment with different cheeses like feta or gouda for a unique flavour.

✔ Replace the rice with cauliflower rice for a lower-carb option.

Special Note

For an extra burst of flavour, try adding a tablespoon of Worcestershire sauce or soy sauce to the beef mixture. This little addition can elevate the taste profile significantly.

FAQS

Conclusion

Stuffed peppers without tomato sauce are a delightful twist on a classic dish. They are easy to make, versatile, and packed with flavour.

Whether you are cooking for family or friends, this recipe is sure to impress. Enjoy your cooking experience, and savour every bite of these delicious stuffed peppers.

Stuffed Peppers Without Tomato Sauce

Experience a fresh twist on a classic with my Stuffed Peppers recipe, crafted without tomato sauce. Filled with a savory blend of herbs, grains, and proteins, these peppers offer a light, nutritious, and flavorful meal perfect for any occasion. Easy to prepare and deliciously satisfying, this dish is sure to become a new favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Equipment

• Large skillet
• Baking dish
• Aluminum foil
• Knife
• Cutting board

Ingredients

  

• 4 bell peppers any colour, washed and cut in half through the stem (leaving the stem intact), seeds and membrane removed
• 2 tablespoons olive oil
• 1- pound lean ground beef
• 1 cup white rice cooked and cooled
• 1/2 cup Parmigiano-Reggiano cheese grated
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1 cup shredded cheese cheddar, mozzarella, or your favourite cheese
• Fresh cilantro or parsley for garnish
• 1 tablespoon Italian flat-leaf parsley finely chopped

Instructions

 

• First, preheat your oven to 375°F (190°C). While the oven heats up, wash and cut the bell peppers in half through the stem, leaving the stem intact. Remove the seeds and membranes from the inside.
• In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once the beef is cooked through, drain any excess fat and remove it from the heat.
• Heat the skillet again on medium heat with some olive oil and then combine the cooked ground beef, cooked white rice, grated Parmigiano-Reggiano cheese, dried basil, dried oregano, paprika, garlic powder, onion powder, sea salt, and cayenne pepper. Mix well until all ingredients are evenly incorporated.
• Place the bell pepper halves in a baking dish, cut side up. Stuff each pepper half with the beef and rice mixture, pressing down lightly to fill them.
• Sprinkle the shredded cheese evenly over the top of each stuffed pepper.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden brown.
• Remove the dish from the oven and let it cool slightly before serving. Garnish with fresh cilantro or parsley and the finely chopped Italian flat-leaf parsley.

Notes

For an extra burst of flavour, try adding a tablespoon of Worcestershire sauce or soy sauce to the beef mixture. This little addition can elevate the taste profile significantly.

Keyword Easy Recipe, Good Dinner, Stuffed Peppers Without Tomato Sauce

Brazen

Welcome to Arora’s Sauce Recipe, where every drop tells a story of tradition, innovation, and a boundless love for culinary arts. My name is Brazen, and I am the founder and chief sauce creator at Arora’s Kitchen. Born into a family with a rich heritage of culinary arts, I grew up surrounded by the aromas of spices and the sounds of simmering pots, which ignited my passion for cooking from a young age.
Inspired by generations of culinary expertise, I embarked on a professional quest to capture these fleeting aromas and flavors in bottles of sauce that could bring a gourmet experience to every meal.
As the founder of Arora’s Sauce Recipe, my mission is to inspire your culinary adventures with the finest sauces. Whether you’re a professional chef or a home cook, our sauces are crafted to elevate your cooking with every spoonful.
Thank you for choosing Arora’s Sauce Recipe. Here’s to a journey filled with flavor, passion, and unforgettable meals.