Stuffed Peppers Without Tomato Sauce
Stuffed peppers without tomato sauce offer a savory alternative to the classic recipe. Instead of using tomato sauce, the peppers are filled with a flavorful mixture of seasoned rice, ground meat, cheese, and vegetables. Baked until tender, this dish delivers a satisfying, hearty meal without the need for tomato-based sauces.
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.
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.