Cooking Stuffed Pepper Without Tomato Sauce is a delightful experience that focuses on letting the rich, savory flavors of the filling shine through.
I chose this version because I wanted to highlight the delicate combination of lean ground beef, aromatic spices, and creamy cheeses like feta and mozzarella, creating a satisfying bite in each pepper.
This Stuffed Pepper Without Tomato Sauce is a hit with those who appreciate Mediterranean-inspired flavors and a more balanced, savory taste.
I made Stuffed Pepper Without Tomato Sauce for my close friends, a group of people who truly appreciate good food and love to experiment with different flavor profiles.
The process in the kitchen was smooth—mixing the ingredients, stuffing the peppers, and baking them to perfection.
It was a joyful time, full of laughter and anticipation as we eagerly awaited the first bite, savoring the comforting warmth and rich flavors together.
Stuffed Pepper Without Tomato Sauce
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Course: Main Dish
Cuisine: Mediterranean/Italian
Calories: Approximately 300-350 per stuffed pepper (varies with ingredient substitutions)
Yield: 4 stuffed peppers (1 per serving)
Kitchen Utensils
- Baking dish or casserole dish
- Large skillet
- Medium mixing bowl
- Spoon for stuffing peppers
- Knife and cutting board
- Spoon or spatula for mixing
- Measuring spoons
- Grater for mozzarella cheese
- Oven
Ingredients
- 4 large bell peppers (choose your preferred color, keeping the stem intact), seeds and membrane removed
- 1 cup cooked and cooled white rice
- 1 lb lean ground beef
- 1 tsp onion powder
- ¼ cup crumbled feta cheese
- ½ tsp garlic powder
- ½ tsp dried oregano
- 1 tsp sea salt
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ cup grated mozzarella cheese
- 1 tbsp finely chopped Italian flat-leaf parsley
- 1 tbsp olive oil
- ¼ cup Italian-style breadcrumbs
- 1 large egg
- 1 tsp dried basil
- 1 tsp sweet paprika
Instructions
1. Prepare
Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or non-stick spray.
2. Prepare the Bell Peppers:
Slice the tops off the bell peppers and remove the seeds and membranes while keeping the stem intact. Place the peppers in the prepared baking dish, standing upright.
3. Cook the Rice:
If you haven’t already, cook the rice according to the package instructions. Let it cool for a few minutes before using it in the stuffing mixture.
4. Cook the Ground Beef:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 7-10 minutes. Drain any excess fat from the beef.
5. Prepare the Stuffing:
In a large mixing bowl, combine the cooked rice, browned beef, onion powder, garlic powder, oregano, sea salt, smoked paprika, cayenne pepper, crumbled feta cheese, mozzarella cheese, chopped parsley, breadcrumbs, egg, dried basil, and sweet paprika. Mix everything thoroughly until well-combined.
6. Stuff the Peppers:
Carefully spoon the prepared stuffing into each of the bell peppers, pressing down gently to fill them completely. Make sure each pepper is evenly packed with the mixture.
7. Bake the Peppers:
Place the stuffed peppers in the preheated oven and bake for about 30-35 minutes, or until the peppers are tender and the filling is hot. The cheese should be melted and slightly browned on top.
8. Serve:
Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Enjoy them hot, and garnish with extra parsley if desired.
Special Note
You can easily adapt this Stuffed Pepper Without Tomato Sauce to suit your dietary preferences. For a vegetarian version, swap the meat for black beans or lentils.
If you prefer a dairy-free meal, simply leave out the cheese or use a dairy-free alternative. You can also experiment with adding some veggies like zucchini or mushrooms to the filling for an extra dose of nutrients!
Serving Ideas
These Stuffed Pepper Without Tomato Sauce are hearty enough to stand on their own, but if you’re looking to complete the meal, consider pairing them with a fresh green salad with a tangy lemon vinaigrette.
For a Mediterranean twist, a side of hummus and pita bread would elevate this dish to another level. A glass of chilled white wine, such as Sauvignon Blanc, would complement the flavors nicely.
Tips And Variations
➤ Vegetarian Option: Replace the meat with cooked lentils, chickpeas, or your favorite plant-based protein for a delicious vegetarian twist.
➤ Grilled Version: If you’re craving a smoky flavor, try grilling the peppers instead of baking them. Simply wrap the stuffed peppers in foil and grill them on medium heat for 20-25 minutes.
➤ Cheese Swap: If you’re not a fan of feta, try goat cheese, mozzarella, or even cheddar for a different flavor profile.
➤ Add More Veggies: Feel free to toss in more veggies like spinach, zucchini, or eggplant into the filling to boost the nutritional value.
I Stuffed Peppers Without Tomato Sauce Healthy?
Yes, Stuffed Pepper Without Tomato Sauce can be a healthy meal option! They are packed with nutritious ingredients like lean ground beef, feta cheese, mozzarella, and a variety of spices, all served inside fiber-rich bell peppers.
The Stuffed Pepper Without Tomato Sauce is balanced with protein, healthy fats, and carbohydrates from the rice and bread crumbs.
You can control the amount of oil and cheese used, making it easily customizable to suit your dietary needs. It’s a flavorful, satisfying, and nutrient-dense dish, perfect for a wholesome meal!
How Do You Preserve Stuffed Peppers Without Tomato Sauce?
To preserve stuffed pepper without tomato sauce, allow them to cool completely after cooking. Then, wrap each stuffed pepper individually in plastic wrap or aluminum foil and store them in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can freeze them. To freeze, wrap the peppers tightly and place them in a freezer-safe bag or container, where they will stay good for up to 3 months.
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Frequently Asked Questions
Can I use other meats instead of ground beef?
Yes, you can substitute ground turkey, chicken, or even plant-based ground meat for a lighter or vegetarian option.
Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare the peppers and stuffing in advance, store them in the fridge, and bake them when ready to serve.
How can I make this recipe gluten-free?
To make it gluten-free, simply use gluten-free bread crumbs or omit them and replace with extra rice or ground almonds.
Can I freeze stuffed peppers without tomato sauce?
Yes, you can freeze the stuffed peppers before baking. Just wrap them tightly in plastic wrap and foil, then bake when ready.
What side dishes go well with stuffed peppers?
Serve with a light salad, roasted vegetables, or quinoa for a balanced, nutritious meal.
Conclusion
Making stuffed pepper without tomato sauce was a delightful and satisfying experience. It allowed me to showcase bold, natural flavors and create a lighter yet flavorful dish.
The joy of cooking in the kitchen, sharing the process with loved ones, and seeing everyone enjoy the meal made it even more special.
By focusing on fresh ingredients and rich spices, the dish turned out to be both healthy and delicious, offering a unique twist on a classic favorite. It was a memorable, fun time for all!
Stuffed Pepper Without Tomato Sauce
Equipment
- Baking dish or casserole dish
- Large skillet
- Medium mixing bowl
- Spoon for stuffing peppers
- Knife and cutting board
- Spoon or spatula for mixing
- Measuring spoons
- Grater for mozzarella cheese
- Oven
Ingredients
- 4 large bell peppers choose your preferred color, keeping the stem intact, seeds and membrane removed
- 1 cup cooked and cooled white rice
- 1 lb lean ground beef
- 1 tsp onion powder
- ¼ cup crumbled feta cheese
- ½ tsp garlic powder
- ½ tsp dried oregano
- 1 tsp sea salt
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ cup grated mozzarella cheese
- 1 tbsp finely chopped Italian flat-leaf parsley
- 1 tbsp olive oil
- ¼ cup Italian-style breadcrumbs
- 1 large egg
- 1 tsp dried basil
- 1 tsp sweet paprika
Instructions
Prepare
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or non-stick spray.
Prepare the Bell Peppers:
- Slice the tops off the bell peppers and remove the seeds and membranes while keeping the stem intact. Place the peppers in the prepared baking dish, standing upright.
Cook the Rice:
- If you haven’t already, cook the rice according to the package instructions. Let it cool for a few minutes before using it in the stuffing mixture.
Cook the Ground Beef:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 7-10 minutes. Drain any excess fat from the beef.
Prepare the Stuffing:
- In a large mixing bowl, combine the cooked rice, browned beef, onion powder, garlic powder, oregano, sea salt, smoked paprika, cayenne pepper, crumbled feta cheese, mozzarella cheese, chopped parsley, breadcrumbs, egg, dried basil, and sweet paprika. Mix everything thoroughly until well-combined.
Stuff the Peppers:
- Carefully spoon the prepared stuffing into each of the bell peppers, pressing down gently to fill them completely. Make sure each pepper is evenly packed with the mixture.
Bake the Peppers:
- Place the stuffed peppers in the preheated oven and bake for about 30-35 minutes, or until the peppers are tender and the filling is hot. The cheese should be melted and slightly browned on top.
Serve:
- Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Enjoy them hot, and garnish with extra parsley if desired.