Stuffed peppers are a classic comfort food loved by many, but not everyone enjoys tomato sauce. That’s why we’re excited to share a delicious stuffed peppers recipe that skips the tomato sauce altogether. This version lets the natural flavors of the peppers, savory filling, and aromatic herbs shine through.
Ingredients
To create our delicious Stuffed Peppers Without Tomato Sauce, we carefully select fresh ingredients that highlight the natural flavors of the peppers and the savory filling. Below is a detailed list to guide us through the preparation.
Stuffed Peppers
- 4 large bell peppers (choose red, yellow, or orange for sweetness; tops sliced off and seeded)
- 1 tablespoon olive oil (for roasting and softening peppers)
- Salt (to taste, for seasoning the peppers)
Filling Mixture
- 1 cup cooked rice (preferably long-grain or basmati, cooled)
- 1/2 pound ground beef (or ground turkey for a leaner option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped (adds moisture and umami)
- 1/2 cup shredded cheese (cheddar or mozzarella, for richness)
- 1/4 cup fresh parsley, chopped (adds a bright herbal note)
- 1 teaspoon dried oregano (complements the savory flavors)
- 1/2 teaspoon smoked paprika (for subtle smokiness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth (to keep filling moist without tomato sauce)
| Ingredient | Quantity | Purpose |
|---|---|---|
| Bell peppers | 4 large | Base for stuffing, natural sweetness |
| Olive oil | 1 tbsp | Softens peppers |
| Cooked rice | 1 cup | Bulk and texture in filling |
| Ground beef | 1/2 lb | Protein source |
| Onion | 1 small | Aromatic base |
| Garlic | 2 cloves | Flavor enhancer |
| Mushrooms | 1 cup | Moisture and umami |
| Shredded cheese | 1/2 cup | Creaminess |
| Fresh parsley | 1/4 cup | Herbal freshness |
| Dried oregano | 1 tsp | Savory spice |
| Smoked paprika | 1/2 tsp | Adds gentle smokiness |
| Salt | 1/2 tsp | Seasoning |
| Black pepper | 1/4 tsp | Seasoning |
| Vegetable broth | 1/2 cup | Keeps filling moist |
This combination ensures our Stuffed Peppers burst with flavor and maintain a perfect texture without any tomato sauce.
Equipment Needed
To prepare our Stuffed Peppers Without Tomato Sauce recipe flawlessly, having the right equipment on hand makes all the difference. Here’s the essential gear that will streamline our cooking process and ensure perfect results every time.
- Sharp Chef’s Knife
For slicing the bell peppers cleanly and dicing the onion, garlic, and mushrooms with precision.
- Cutting Board
A sturdy surface to prepare our fresh ingredients safely.
- Large Skillet or Sauté Pan
Used to cook the ground meat, vegetables, and herbs, allowing flavors to meld perfectly.
- Mixing Bowl
To combine the cooked rice, meat mixture, and seasonings uniformly.
- Baking Dish or Casserole Pan
To arrange and bake the stuffed peppers, ensuring even heat distribution without tomato sauce.
- Measuring Cups and Spoons
To accurately measure olive oil, herbs, spices, and vegetable broth, maintaining flavor balance.
- Wooden Spoon or Silicone Spatula
Ideal for stirring the filling gently without damaging the texture.
- Aluminum Foil (optional)
To cover the dish during baking and lock in moisture.
- Oven Mitts
To safely handle hot cookware when removing the peppers from the oven.
| Equipment | Purpose |
|---|---|
| Sharp Chef’s Knife | Precisely cutting vegetables and meat |
| Cutting Board | Safe and clean prep surface |
| Large Skillet | Cooking filling ingredients |
| Mixing Bowl | Mixing the filling thoroughly |
| Baking Dish | Baking stuffed peppers evenly |
| Measuring Cups/Spoons | Accurate ingredient portion control |
| Wooden Spoon/Spatula | Gentle stirring of filling |
| Aluminum Foil | Retaining moisture during baking (optional) |
| Oven Mitts | Safe handling of hot dishes |
Using these tools, we ensure that each step from prep to baking of our stuffed peppers is smooth, allowing the true flavors of our filling and peppers to shine without any tomato sauce in sight.
Prep Work
Before we start cooking, let’s focus on the crucial Prep Work that sets the foundation for our Stuffed Peppers Without Tomato Sauce Recipe. Proper preparation ensures each element cooks evenly and flavors meld perfectly.
Preparing the Peppers
- Select large bell peppers with firm skins and vibrant colors for the best presentation and taste.
- Rinse the peppers under cold water to remove any dirt or residues.
- Using a sharp chef’s knife, carefully slice the tops off each pepper. Set the tops aside for later use or discard.
- Remove seeds and membranes fully by gently using your fingers or a small spoon, creating ample space for the filling.
- To soften the peppers slightly and ensure even cooking, parboil them in boiling water for 3 to 4 minutes. Drain and let them cool on a clean towel or wire rack.
- Optionally, brush the outer skin lightly with olive oil for added shine and flavor during baking.
Preparing the Filling
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
- Sauté the finely chopped onion and minced garlic until translucent and fragrant, about 3 to 4 minutes.
- Add diced mushrooms, cooking until they release moisture and become tender, approximately 5 minutes.
- Incorporate the ground beef or turkey, breaking it apart with a wooden spoon. Cook until browned with no pink visible, around 6 to 8 minutes.
- Season the mixture with smoked paprika, oregano, salt, and black pepper. Stir well to distribute the spices evenly.
- Stir in the cooked rice and chopped parsley. Mix thoroughly, then remove from heat.
- Add shredded cheese to the warm mixture, folding it in gently until it begins to melt, enhancing creaminess.
- If the filling feels dry, sprinkle in a few tablespoons of vegetable broth to moisten and marry the flavors.
| Ingredient | Preparation | Cooking Time |
|---|---|---|
| Bell Peppers | Washed, tops cut, seeds removed | Parboil 3-4 minutes |
| Onion | Finely chopped | Sauté 3-4 minutes |
| Garlic | Minced | Sauté 3-4 minutes |
| Mushrooms | Diced | Sauté 5 minutes |
| Ground Beef/Turkey | Crumbled | Cook 6-8 minutes |
| Rice | Cooked (pre-cooked) | Added at end |
| Cheese | Shredded | Mixed in off-heat |
| Parsley | Chopped | Added at end |
| Vegetable Broth | Liquid | Added as needed |
With our peppers prepped and filling perfectly seasoned and combined, we’re ready for the assembling and baking steps. The absence of tomato sauce allows the natural sweetness of the bell peppers and the robust filling to truly shine in every bite.
Cooking Instructions
Let’s dive into the step-by-step process to create our Stuffed Peppers Without Tomato Sauce. Each phase builds layers of flavor while respecting the natural sweetness of the bell peppers.
Cooking the Filling
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 finely chopped onion and sauté for 3–4 minutes until translucent.
- Stir in 3 minced garlic cloves and cook for 1 minute, releasing their aroma.
- Add 1 cup chopped mushrooms and sauté until they release moisture and brown lightly, about 5 minutes.
- Increase heat to medium-high and add 1 pound ground beef or turkey, cooking until browned and no longer pink, breaking it apart with a wooden spoon.
- Season the mixture with 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
- Pour in ½ cup vegetable broth to deglaze the pan, scraping any browned bits for extra flavor.
- Lower heat and stir in 1 ½ cups cooked rice, ½ cup chopped fresh parsley, and ½ cup shredded cheese (such as mozzarella or cheddar).
- Combine all ingredients thoroughly and cook for an additional 2 minutes to meld flavors. Remove from heat.
Stuffing the Peppers
- Carefully drain the parboiled bell peppers using a slotted spoon.
- Using a spoon, fill each pepper generously with the prepared filling, pressing slightly to pack it well.
- Place the stuffed peppers upright in a greased baking dish, ensuring they fit snugly but not overcrowded.
Baking the Stuffed Peppers
- Preheat the oven to 375°F (190°C).
- Pour ¼ cup vegetable broth into the bottom of the baking dish to add moisture during baking.
- Cover the dish tightly with aluminum foil to trap steam, allowing peppers to finish cooking without drying out.
- Bake for 30 minutes covered, then remove foil and bake an additional 10–15 minutes to brown the tops lightly.
- Remove from oven and let the stuffed peppers rest for 5 minutes before serving.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Bake covered | 375°F | 30 minutes | Keeps peppers tender |
| Bake uncovered | 375°F | 10–15 minutes | Develops browned, crispy tops |
Our Stuffed Peppers Without Tomato Sauce are now perfect—each bite bursting with savory filling and the natural sweetness of the peppers shining through.
Serving Suggestions
To elevate our Stuffed Peppers Without Tomato Sauce Recipe, we recommend these versatile and delicious serving ideas that complement the natural flavors and textures of the dish:
- Pair with Light Salads: Serve alongside a crisp mixed green salad with a zesty lemon vinaigrette, balancing the rich, savory stuffed peppers with fresh, tangy notes.
- Add Grains or Starches: Garlic mashed potatoes, quinoa, or a simple pilaf make excellent companions, creating a well-rounded meal with varied textures.
- Include Roasted Vegetables: Roasted carrots, asparagus, or Brussels sprouts seasoned with olive oil and herbs enhance the dish’s earthy flavor profile.
- Top with Fresh Herbs or Cheese: Garnish with freshly chopped parsley, basil, or a sprinkle of grated Parmesan for added visual appeal and layered taste.
- Serve with a Creamy Dipping Sauce: A light garlic aioli or tzatziki sauce adds a cool, creamy contrast without overpowering the stuffed peppers.
Beverage Pairings
Choosing the right beverage can highlight our recipe’s unique qualities:
| Beverage Type | Recommended Options | Flavor Profile Complement |
|---|---|---|
| Red Wine | Pinot Noir, Merlot | Soft tannins and fruity notes enhance the filling |
| White Wine | Sauvignon Blanc, Chardonnay | Crisp acidity refreshes the palate |
| Non-Alcoholic | Sparkling water with lemon | Cleansing and light |
| Craft Beer | Amber Ale, Saison | Malty and slightly spicy notes complement spices |
“The absence of tomato sauce in this recipe allows the peppers and savory filling to shine, so complementing these natural flavors with balanced sides and drinks enhances the dining experience.”
By thoughtfully pairing these items with our Stuffed Peppers Without Tomato Sauce, we create a harmonious meal that delights the senses and satisfies every appetite.
Make-Ahead Tips
To enjoy our Stuffed Peppers Without Tomato Sauce Recipe with minimal effort on a busy day, we can use these efficient make-ahead strategies. Preparing in advance preserves the vibrant flavors and perfect textures that define this dish.
Prepare and Store the Filling
- Cook the filling as directed, including sautéing onions, garlic, mushrooms, browning ground meat, and seasoning with herbs and spices.
- Allow the filling to cool completely to prevent excess moisture buildup and sogginess.
- Transfer the filling to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- When ready to use, thaw frozen filling overnight in the refrigerator, then stir before stuffing.
Prep the Peppers in Advance
- Select, rinse, and core the bell peppers by removing tops and seeds.
- To ensure peppers retain their firmness, we do not parboil them ahead of time; instead, we parboil just before stuffing and baking.
- Store the prepared, hollowed peppers in a sealed container or zip-lock bag in the fridge for up to 2 days.
Assemble and Bake Later
- For a quick meal, we can stuff the peppers the night before, cover them tightly with foil or plastic wrap, and keep them in the refrigerator.
- Before baking, let the stuffed peppers sit at room temperature for 15-20 minutes to ensure even cooking.
- Add vegetable broth over the peppers just before covering with foil for baking.
Freezing Fully Assembled Peppers
| Step | Details |
|---|---|
| Assemble peppers | Stuff the peppers but do not bake. |
| Wrap | Wrap individually in plastic wrap and then foil to prevent freezer burn. |
| Freeze | Store in freezer-safe container or bag, label with date. |
| Thaw | Thaw overnight in the refrigerator before baking. |
| Bake | Bake covered with broth, then uncover to crisp the topping. |
Additional Tips for Best Results
- Avoid overfilling the peppers to ensure even cooking.
- Use vegetable broth rather than water to maintain moisture and enhance flavor during baking.
- If baking from frozen, add 10-15 extra minutes to the baking time and ensure peppers are thoroughly heated in the center.
- Always cover the baking dish with foil during the initial baking phase to retain moisture and prevent drying.
By following these Make-Ahead Tips, we save time while preserving the delicious, fresh qualities of our Stuffed Peppers Without Tomato Sauce. This allows us to serve a comforting and savory meal effortlessly on any schedule.
Conclusion
This stuffed peppers recipe without tomato sauce proves that simple ingredients and thoughtful preparation can create a delicious, comforting meal. By focusing on fresh herbs and savory fillings, we let the natural flavors of the peppers take center stage.
Whether you’re cooking for a weeknight dinner or prepping ahead for convenience, this dish adapts easily to your schedule without sacrificing taste. Give it a try and enjoy a vibrant, satisfying meal that stands out without relying on tomato sauce.
Frequently Asked Questions
What makes this stuffed peppers recipe different from traditional ones?
This recipe skips tomato sauce, allowing the natural sweetness of bell peppers and savory filling flavors to stand out, enhanced by aromatic herbs and spices.
Can I use ground turkey instead of ground beef in this recipe?
Yes, ground turkey works well as a leaner alternative and pairs nicely with the herbs and vegetables used in the filling.
Do I need to parboil the peppers before stuffing them?
Parboiling is recommended to soften the peppers for even cooking, but the recipe also suggests tips for baking without parboiling if preferred.
What type of cheese is best for the filling?
Cheese that melts well, such as mozzarella or cheddar, adds creaminess and binds the filling ingredients together perfectly.
Can I prepare this recipe ahead of time?
Yes, the filling can be cooked and stored in advance, and peppers can be prepped or stuffed ahead to save time on busy days.
What cooking equipment is essential for making this recipe?
Key tools include a sharp chef’s knife, cutting board, large skillet, mixing bowl, baking dish, measuring cups and spoons, and oven mitts.
How should I adjust the baking time if using frozen peppers?
Increase baking time slightly and consider covering the dish with foil longer to ensure frozen peppers cook through without drying out.
What are good side dishes to serve with stuffed peppers?
Light salads, grains, roasted vegetables, fresh herbs, cheese, or creamy dips complement the flavors and make a complete meal.
Which beverages pair best with these stuffed peppers?
Red or white wines, craft beers, and non-alcoholic options like sparkling water with lemon enhance the meal without overpowering it.
Why use vegetable broth instead of water for baking?
Vegetable broth adds moisture and depth of flavor, keeping the peppers tender while enriching the overall taste of the dish.