Stuffed bell peppers are a classic dish, but sometimes you want something lighter and quicker, which is where this stuffed bell peppers recipe without rice comes in. It’s packed with protein and veggies, using ingredients like minced beef, bacon, and fresh celery, making it a wholesome meal that doesn’t rely on grains. Perfect for a small portion of dinner, these peppers are great when you’re cooking for just one or two.
I enjoy making this dish when I want something filling but without the heaviness that rice sometimes adds. The combination of flavors from the meat and veggies really shines through, and the crispy, cheesy topping is always a hit.
Making Stuffed Peppers Recipe
The great thing about this recipe is how adaptable it is. If you prefer ground turkey or even a meat mixture, you can adjust the filling to your liking. The bell peppers act as a natural vessel to hold all the delicious filling and can be used in various colors to brighten up your plate.
For a richer flavor, I like to use a mix of tomato sauce and heavy cream to create a creamy, savory sauce that keeps the filling moist and adds extra depth.
Using Ground Chicken or Minced Beef
Both ground chicken and minced beef work wonderfully in this recipe. Ground chicken offers a lighter option, while minced or ground beef gives it a more traditional, hearty flavor. If you want to experiment, you can even mix the two for a unique blend that’s full of flavor.
Making Stuffed Peppers without Rice is an Easy Dinner Recipe
This recipe is great for busy weeknights when you want a filling dinner but don’t want to spend hours in the kitchen. The lack of rice speeds up the cooking time and keeps things simple while still offering a great meal. The peppers can be prepped ahead of time, making dinner even easier to get on the table.
Easy Instructions for Creating Stuffed Bell Peppers without Rice
Must-Have Tools for Your Kitchen
- Oven: You’ll need an oven to bake the stuffed peppers until they’re perfectly tender.
- Cooking Pot: Use this to cook the filling before stuffing the peppers.
- Bowl: For mixing the filling ingredients together.
- Spoon: To scoop the filling into the bell peppers.
- Baking Dish: Where you can bake your flavorful meal.
Key Ingredients:
- Bell Peppers Various Colors: Choose any color you like red peppers, yellow peppers, or green peppers for a colorful presentation and different flavor profiles.
- Tomato Sauce: Acts as the base of the sauce, providing moisture and flavor to the filling.
- Heavy Cream: Adds creaminess to the tomato sauce, making the filling rich and tasty.
- Minced Beef: The main protein of the dish, providing a savory and hearty base.
- Diced Bacon: Adds a smoky, rich flavor to the filling.
- Diced Fresh Celery: For a crunchy texture and added freshness.
- Onion: A must-have for flavoring the filling.
- Garlic Cloves: Enhances the overall taste of the dish.
- Fresh Oregano: Gives the filling a herby, fresh taste.
- Cheese: Shredded cheese is best to use for easy melting.
*Exact measurements are listed in the recipe card below.
Detailed Directions for Making Stuffed Peppers without Rice
One: Prepare All Ingredients
Begin by washing your bell peppers, cutting off the tops, and removing the seeds and membranes. Set the tops aside to use later as lids. Dice your onion, celery, garlic, and bacon to prepare them for the filling.
Two: Stuff Bell Peppers with Filling
Start by caramelizing onion and garlic in a pot with olive oil for a few minutes. Add bacon and minced meat and cook for 15 minutes until brown. Mix in diced celery, herbs, salt, and pepper and sauté for another 10 minutes. Finally, stir in tomato sauce and heavy cream, cover, and cook for about 40 minutes on medium heat. Spoon the cooked filling into each prepared bell pepper, packing it in tightly. Place the filled peppers in an oven-safe dish.
Three: Top it with Cheese and Bake
Top each stuffed pepper with your favorite cheese and place the cut-off bell pepper tops back on as lids. Bake the stuffed peppers at 400 Fahrenheit (200 Celsius) for 40 minutes, or until the cheese is melted, the peppers are tender, and the filling is heated through. Sprinkle with freshly chopped parsley, extra black pepper and serve.
Pro Tips for Best Results
- Choose firm bell peppers: Firm peppers hold their shape better during baking.
- Pre-cook the filling: Cooking the filling ahead of time ensures everything is well combined and flavors are melded before stuffing the peppers.
- Customize the filling: Feel free to add more seasoning and veggies like mushrooms or zucchini for extra nutrition.
Common Questions Answered
What Are the Perfect Pairings for Stuffed Bell Peppers without Rice?
Stuffed bell peppers pair well with a side of steamed or roasted vegetables, such as green beans or carrots. You could also serve them alongside a fresh salad for a lighter option or some mashed potatoes for a more filling meal.
What Are the Proper Storage Tips for Stuffed Bell Peppers without Rice?
To store your leftover stuffed bell peppers, let them cool completely and then place them in an airtight container. They will keep well in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat them in the oven or microwave.
If you want to freeze these stuffed peppers, it’s best to freeze them before baking. Simply stuff the peppers and place them in a freezer-safe container. When you’re ready to eat, thaw them in the fridge overnight and bake as instructed. They can be stored in the freezer for up to 3 months.
Additional Easy Small-Portion Recipes You’ll Love
Pork fillet easy recipe. homemade chicken and dumplings, and casserole with brussels sprouts are small-batch recipe that is perfect for when you’re cooking for just one or two. If you like making stuffed bell peppers without rice, for sure you will like these easy recipe too.
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Stuffed Bell Peppers without Rice
Equipment
Ingredients
- 2 Bell Peppers Various Colors
- 1/3 Cup Tomato Sauce
- 1/4 Cup Heavy Cream
- 1/2 Cup Minced Beef
- 1/4 Cup Diced Bacon
- 1/4 Cup Diced Fresh Celery 1 Stem
- 1 Onion
- 2 Garlic Cloves
- 1 Tbsp Fresh Oregano
Instructions
- Begin by washing your bell peppers, cutting off the tops, and removing the seeds and membranes. Set the tops aside to use later as lids. Dice your onion, celery, garlic, and bacon to prepare them for the filling.
- Start by caramelizing onion and garlic in a pot with olive oil for a few minutes. Add bacon and minced meat and cook for 15 minutes until brown. Mix in diced celery, herbs, salt, and pepper and sauté for another 10 minutes. Finally, stir in tomato sauce and heavy cream, cover, and cook for about 40 minutes on medium heat. Spoon the cooked filling into each prepared bell pepper, packing it in tightly. Place the filled peppers in an oven-safe dish.
- Top each stuffed pepper with your favorite cheese and place the cut-off bell pepper tops back on as lids. Bake the stuffed peppers at 400 Fahrenheit (200 Celsius) for 40 minutes, or until the cheese is melted, the peppers are tender, and the filling is heated through. Sprinkle with freshly chopped parsley, extra black pepper and serve.
Notes
- Choose firm bell peppers: Firm peppers hold their shape better during baking.
- Pre-cook the filling: Cooking the filling ahead of time ensures everything is well combined and flavors are melded before stuffing the peppers.
- Customize the filling: Feel free to add more seasoning and veggies like mushrooms or zucchini for extra nutrition.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
