The Best Stuffed Peppers without Tomato Sauce

Stuffed peppers made without tomato sauce served on a platter.

5 from 6 votes

The Best Stuffed Peppers without Tomato Sauce

Easy-to-prep recipes are right up my alley, and these Italian-inspired Stuffed Peppers without Tomato Sauce are no exception. Made with savory beef, a unique blend of spices, nutty Parmigiano-Reggiano, and gooey mozzarella cheese, these healthy edible vessels will soon become a family favorite.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course, Side Dish

Cuisine: American, Canadian

Keyword: old-fashioned stuffed peppers, beef stuffed peppers, stuffed peppers no tomato sauce

Servings: servings

Calories: 271kcal

Author: Donna Poirier

Equipment

9-inch by 13-inch heat-proof baking/casserole dish
measuring cups and spoons
large bowl
spatula
meat thermometer

Ingredients

4 (5.5-6.5 ounces each) bell peppers (yellow, orange, red or green) washed and cut in half through the stem (leaving the stem intact), seeds and membrane removed
1 pound lean ground beef
1 cup white rice cooked and cooled
½ cup Parmigiano-Reggiano cheese grated
¼ cup Italian bread crumbs
1 large egg
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coarse sea salt
¼ teaspoon cayenne pepper
½ cup mozzarella cheese grated
1 tablespoon Italian flat-leaf parsley finely chopped

Instructions

Heat oven and prep peppers. Heat the oven to 400 degrees Fahrenheit. Cut the washed peppers in half through the stem (leaving the stem intact), and remove the seeds and membrane.
4 (5.5-6.5 ounces each) bell peppers (yellow, orange, red or green)
Cut 'X' into peppers. Cut an 'X' into the side of each pepper (this will help drain excess liquid from the cavity of the peppers as they cook).
Add the 8 pepper halves to a 9-inch by 13-inch heat-proof baking/casserole dish.
Make meat mixture. Add all the ingredients except mozzarella and fresh parsley to a large bowl.
1 pound lean ground beef, 1 cup white rice, ½ cup Parmigiano-Reggiano cheese, ¼ cup Italian bread crumbs, 1 large egg, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon sweet paprika, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon coarse sea salt, ¼ teaspoon cayenne pepper
Mix. Mix the meat mixture with your hands or spatula until the ingredients are blended.
Assemble. Divide the meat mixture into 8 equal parts and fill the cavity of each pepper.
Cover the casserole dish with aluminum foil and bake on the bottom rack of the oven for 45 minutes.
Remove from oven. After 45 minutes, remove the peppers from the oven.
With a meat thermometer, check that the meat has cooked to an internal temperature of 160 degrees Fahrenheit.
Additionally, insert a pairing knife into the pepper to test for doneness. The knife should easily pierce the sides of the pepper when done.
Add cheese. Top each pepper half with mozzarella cheese (about 1 tablespoon per pepper).
Return to the oven and bake uncovered for 2-3 minutes, until the cheese is melted.
½ cup mozzarella cheese
Add parsley and serve. Remove from the oven, garnish the peppers with chopped fresh parsley, and let rest for 5-10 minutes before serving.
1 tablespoon Italian flat-leaf parsley

Notes

If you don't have leftover rice, ⅓ to ½ cup long-grain rice (such as Jasmine or Basmati rice), typically yields 1 cup of cooked rice, which is the quantity you'll need for this recipe.

Nutrition