If you’re looking for a simple yet satisfying meal, I’ve got just the recipe for you. My Stuffed Peppers Without Tomato Sauce Recipe is a family favorite that’s easy to make and packed with flavor.
I love how the combination of lean ground beef, quinoa (or rice), and fresh veggies creates a delicious filling, all without the heaviness of tomato sauce.
When I first tried making stuffed peppers without tomato sauce, I was curious to see how they would turn out.
I’ve always loved stuffed peppers, but I wanted something lighter, a bit fresher, and without the heaviness of tomato sauce.
The result exceeded my expectations! Instead of the usual sauce, I focused on a savory filling with ground turkey, quinoa, and a medley of vegetables like zucchini and mushrooms.
This dish quickly became one of my go-to Stuffed Peppers Without Tomato Sauce—healthy, hearty, and surprisingly easy to make. I’m excited to share it with you, and I’m sure you’ll love it as much as I do!
Why Make Stuffed Peppers Without Tomato Sauce?
Stuffed peppers are often associated with tomato sauce, but there are many reasons why you might want to skip it.
Some people prefer a lighter, fresher version of the dish. Others may need to avoid tomatoes due to allergies or dietary restrictions.
No matter your reason, stuffed peppers without tomato sauce are still incredibly delicious, with a perfect blend of flavors from the filling and the peppers themselves.
This version uses a combination of ground meat (or plant-based alternatives), vegetables, and herbs, with a dash of broth to keep everything juicy.
The result is a dish that’s savory, hearty, and full of flavor, without being drenched in sauce.
How To Prepare Stuffed Peppers Without Tomato Sauce?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Main Dish
Difficulty: Easy
Cuisine: Italian-inspired
Calories: Approx. 350 per serving (depending on exact ingredients used)
Yield: 4 stuffed peppers
Kitchen Utensils
- Oven
- Baking dish
- Large skillet
- Mixing bowl
- Knife and cutting board
- Spoon for stuffing peppers
- Grater for cheese
Ingredients
- 4 large bell peppers (any color)
- 1 pound lean ground beef
- 1 cup cooked quinoa (or brown rice)
- 1 teaspoon onion powder
- 1 cup diced zucchini
- 2 cloves garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (optional for topping)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup Italian bread crumbs
- 1 large egg
- 1 teaspoon dried basil
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon finely chopped Italian flat-leaf parsley
Instructions
1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large skillet over medium heat, cook the ground beef until browned, breaking it up into small pieces as it cooks. Once cooked, drain any excess fat.
3. Add the diced zucchini, onion powder, garlic powder, dried oregano, paprika, cayenne pepper, salt, and pepper to the skillet. Cook for 3-4 minutes, until the zucchini softens.
4. In a mixing bowl, combine the cooked quinoa (or brown rice), cooked beef mixture, grated Parmigiano-Reggiano cheese, bread crumbs, basil, sweet paprika, egg, and chopped parsley. Stir well until fully combined.
5. Spoon the mixture into each bell pepper, packing it tightly to ensure the filling stays in place.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes. If desired, remove the foil and sprinkle the shredded cheese on top of each pepper. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
7. Allow the peppers to cool slightly before serving. Garnish with additional parsley if desired.
Special Notes
❖ Make it Vegan: To make this recipe vegan, simply swap the ground turkey for a plant-based protein (like lentils or a vegan ground meat substitute) and use vegan cheese.
❖ Add More Veggies: Feel free to load up your filling with extra vegetables. Zucchini, spinach, or mushrooms would work wonderfully in this recipe.
❖ Meal Prep: These stuffed peppers are great for meal prep. You can make them ahead of time, store them in the fridge, and reheat them when needed. They’ll stay fresh for up to 3 days in the refrigerator.
❖ Customizing the Filling: If quinoa isn’t your thing, you can use brown rice, couscous, or farro for a different texture.
Serving Suggestions
These stuffed peppers are a complete meal on their own, but if you’re looking to add some variety, here are a few serving ideas:
- Pair them with a side of roasted vegetables like carrots, broccoli, or cauliflower.
- Serve with a fresh green salad drizzled with olive oil and balsamic vinegar.
- If you enjoy a bit of crunch, add a small bowl of crunchy tortilla chips on the side.
Tips And Variations
➣ For a vegan version: Swap the ground turkey for plant-based crumbles or black beans. Use a dairy-free cheese alternative or skip the cheese entirely.
➣ Add more spices: Feel free to adjust the seasoning to your taste. A bit of chili powder or red pepper flakes will add heat, while Italian seasoning can give it a more Mediterranean flair.
➣ Stuffed pepper variations: If you prefer, you can try using different grains such as couscous or farro instead of quinoa. It’s all about finding the combination that you love the most!
Health Benefits
Rich in Protein: The ground turkey provides a great source of lean protein, which helps with muscle repair and growth.
✔ High in Fiber: The quinoa and vegetables contribute to your daily fiber intake, promoting healthy digestion.
✔ Low-Carb and Low-Calorie: This dish is perfect for those following a low-carb or calorie-conscious diet. The peppers are naturally low in carbs while still being filling and nutritious.
✔ Packed with Vegetables: Zucchini and mushrooms add antioxidants and vitamins, making this dish a great choice for overall health.
Storage, Make-Ahead & Reheating
You can easily make stuffed peppers ahead of time! Once assembled, cover the peppers and store them in the refrigerator for up to 2 days.
If you want to prepare them further in advance, freeze the stuffed peppers (either before or after baking) in an airtight container for up to 3 months.
To reheat, simply bake the peppers in the oven at 350°F (175°C) for about 20 minutes, or until heated through.
If frozen, allow them to thaw overnight in the fridge before reheating. This makes them a convenient and delicious meal to enjoy whenever you need it!
Here Are Some Delicious Recipes For You
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High Altitude Chocolate Chip Cookie Recipe – Chewy And Delicious
Brussell Sprouth Tomato Sauce – Healthy Comfort
Guittard Chocolate Chip Cookie Recipe | Healthy
Classic – Chocolate Chip Cookie Recipe Honey
Conclusion
Stuffed Peppers Without Tomato Sauce is a game-changer! The filling is savory, hearty, and full of flavor, while the bell peppers provide a crunchy, sweet contrast.
You’re looking for a healthy weeknight dinner or a dish to impress guests, this Stuffed Peppers Without Tomato Sauce will not disappoint. Plus, it’s versatile enough to fit different dietary preferences.
I love how customizable this recipe is and how easy it is to make. I hope you give it a try and enjoy the burst of flavors that come from these simple ingredients.
Let me know what variations you try or how you make the Stuffed Peppers Without Tomato Sauce your own! Happy cooking!
Stuffed Peppers Without Tomato Sauce
Equipment
- Oven
- Baking dish
- Large skillet
- Mixing bowl
- Knife and cutting board
- Spoon for stuffing peppers
- Grater (for cheese)
Ingredients
- 4 large bell peppers any color
- 1 pound lean ground beef
- 1 cup cooked quinoa or brown rice
- 1 teaspoon onion powder
- 1 cup diced zucchini
- 2 cloves garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese optional for topping
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup Italian bread crumbs
- 1 large egg
- 1 teaspoon dried basil
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon finely chopped Italian flat-leaf parsley
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up into small pieces as it cooks. Once cooked, drain any excess fat.
- Add the diced zucchini, onion powder, garlic powder, dried oregano, paprika, cayenne pepper, salt, and pepper to the skillet. Cook for 3-4 minutes, until the zucchini softens.
- In a mixing bowl, combine the cooked quinoa (or brown rice), cooked beef mixture, grated Parmigiano-Reggiano cheese, bread crumbs, basil, sweet paprika, egg, and chopped parsley. Stir well until fully combined.
- Spoon the mixture into each bell pepper, packing it tightly to ensure the filling stays in place.
- Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes. If desired, remove the foil and sprinkle the shredded cheese on top of each pepper. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
- Allow the peppers to cool slightly before serving. Garnish with additional parsley if desired.