How To Serve Best Stuffed Peppers Recipe No Rice Simple

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Craving classic stuffed peppers but looking to lighten things up? Ditch the rice and hello to a flavor explosion! This recipe delivers all the comfort and satisfaction of a hearty dish, packed with juicy ground meat, a medley of colorful vegetables, and a burst of cheesy goodness, all nestled within vibrant bell peppers.

This guide takes you through every step, from prepping the perfect peppers to creating a flavorful filling that will have everyone coming back for seconds.

Meat Stuffed Peppers without Rice
Meat Stuffed Peppers without Rice


4 large bell peppers (red, yellow, orange, or green)

  • 1 pound ground beef (or ground turkey, chicken, or sausage)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese

  • Directions:

    1. Preheat the oven to 375°F (190°C). Wash and dry the bell peppers. Cut off the tops and carefully remove the seeds and membranes.

    2. Prepare the filling: Heat a large skillet over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.

    3. Sauté the vegetables: Add the onion, garlic, and mushrooms to the skillet with the cooked meat. Cook for 5-7 minutes, or until softened and fragrant.

    4. Combine the flavors: Stir in the diced tomatoes, black beans, corn, parsley, cilantro, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

    5. Stuff the peppers: Divide the filling evenly among the prepared bell peppers.

    6. Bake and melt the cheese: Place the stuffed peppers in a baking dish. Top with a generous amount of shredded cheddar and mozzarella cheese. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

    7. Serve hot and enjoy!

    Nutrition Facts (per serving):

    (Note: This is an approximate estimate and may vary depending on the specific ingredients used.)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 70mg
  • Sodium: 500mg
  • Carbohydrates: 30g
  • Fiber: 8g
  • Sugar: 10g
  • Protein: 30g

  • Conclusion

    This no-rice stuffed pepper recipe offers a fantastic twist on a classic dish. It’s perfect for a quick and easy weeknight meal, a potluck contribution, or a satisfying lunch option. The flavorful filling and vibrant peppers create a visually stunning and delicious dish that everyone will love.

    Frequently Asked Questions (FAQs)

    1. Can I use different colored bell peppers?

    Absolutely! The beauty of this recipe is its versatility. Red, yellow, orange, and green bell peppers all work wonderfully. You can even use a combination of colors for a visually appealing presentation.

    2. What can I substitute for ground meat?

    This recipe is easily adaptable to your dietary preferences. You can use ground turkey, chicken, or sausage instead of ground beef. Vegetarian crumbles or lentils can also be used for a plant-based option.

    3. Do I have to precook the rice?

    Nope! The beauty of this recipe lies in its simplicity. Skipping the rice eliminates a step and allows the other ingredients to take center stage.

    4. Can I add other vegetables to the filling?

    Of course! Feel free to experiment with chopped zucchini, chopped broccoli, or diced red bell peppers for additional flavor and texture.

    5. How can I make these stuffed peppers ahead of time?