Stuffed Pepper Without Tomato Sauce
Stuffed peppers without tomato sauce offer a delicious twist on the classic dish. Instead of the traditional tomato base, they are filled with a savory mix of rice, ground meat, vegetables, and spices, then baked to perfection. This variation highlights the natural flavors of the peppers.
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.
Notes
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!