Name: Easy Stuffed Peppers Recipe (No Rice) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6–8 large bell peppers (red, yellow, or green); 600 g (1.3 lb) ground beef; 1 medium onion, finely diced; 2 carrots, diced; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon garlic powder; 2 tablespoons fresh parsley, chopped; 50 g grated Parmesan or feta cheese (optional); 2 tablespoons oil; 1 tablespoon flour; 1 teaspoon paprika; 2 cups tomato sauce; 1 cup water or broth; 1 teaspoon sugar (optional, balances acidity); Salt & pepper to taste

Jump to Recipe· 4.2 from 86 reviews

If you have ever craved a hearty, flavorful dinner that feels cozy yet fresh, then you’re going to adore this Easy Stuffed Peppers Recipe (No Rice) Recipe. It’s a wonderful twist on the classic stuffed peppers, ditching the usual rice for a meaty, veggie-packed filling that’s bursting with savory goodness. With vibrant bell peppers serving as colorful edible bowls and a rich tomato sauce tying everything together, this dish is as pleasing to the eye as it is delicious to eat. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings comfort and satisfaction with every bite.

Ingredients You’ll Need

A top view of six bright red bell peppers placed inside a cream-colored pot with red handles, all with green stems facing upward. Around the pot, there are three wooden bowls; one with chopped white onions, one with finely diced orange carrots, and a small white dish with finely chopped garlic. To the left is a bunch of fresh green parsley on a white marbled surface with a blue and white striped cloth partially under the pot. The overall scene is well-lit and colorful with a neat, organized look photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but essential, creating a balance of flavors and textures that make this Easy Stuffed Peppers Recipe (No Rice) Recipe shine. From the fresh crunch of diced carrots to the aromatic spices that elevate the meat filling, every component plays an important role.

Bell peppers (6–8 large): Choose red, yellow, or green peppers depending on your color preference and sweetness level.
Ground beef (600g / 1.3 lb): Provides a juicy, hearty base for the filling packed with flavor.
Onion (1 medium, finely diced): Adds a mild sweetness and depth to the stuffing mixture.
Carrots (2, diced): Offer texture and a subtle natural sweetness that complements the beef perfectly.
Salt (1 teaspoon): Essential for seasoning and enhancing all the flavors in the dish.
Black pepper (½ teaspoon): Adds a gentle heat and rounds out the seasoning.
Paprika (1 teaspoon in filling, 1 teaspoon in sauce): Brings a smoky warmth to both the filling and the sauce.
Garlic powder (1 teaspoon): Infuses the filling with a punch of garlicky goodness without overpowering.
Fresh parsley (2 tablespoons, chopped): Adds a fresh herbal brightness to balance the richness.
Grated Parmesan or feta cheese (optional, 50g): For those who love a cheesy kick, this adds creamy, salty notes that elevate the filling.
Oil (2 tablespoons for sauce): The necessary fat to create a smooth, flavorful sauce base.
Flour (1 tablespoon): Helps thicken the tomato sauce to just the right consistency.
Tomato sauce (2 cups): The rich, tangy heart of the sauce that coats the peppers.
Water or broth (1 cup): Adds moisture and depth to the sauce.
Sugar (1 teaspoon, optional): Balances acidity in the tomato sauce for a harmonious taste.
Salt & pepper (to taste): To finish seasoning the sauce perfectly.

How to Make Easy Stuffed Peppers Recipe (No Rice) Recipe

Step 1: Prepare the Bell Peppers

Start by preheating your oven to 180°C (350°F). Wash your bell peppers thoroughly, slice off the tops, and carefully scoop out the seeds and membranes. This step creates a hollow vessel for the filling. Don’t toss the tops – you can chop them and add them to your filling for extra flavor and texture.

Step 2: Cook the Filling

In a large pan over medium heat, brown the ground beef until it’s just cooked through, breaking it apart as you go. Drain any excess fat to keep things tidy and avoid greasiness. Toss in the finely diced onion, carrots, and reserved pepper tops, sautéing until softened and fragrant. Season with salt, black pepper, paprika, and garlic powder, stirring well to combine. The mixture should smell utterly inviting by this point. Stir in the fresh parsley, and if you’re using cheese, fold it in now to distribute creamy pockets of flavor throughout.

Step 3: Make the Tomato Sauce

Heat the oil in a separate saucepan over medium heat. Sprinkle in the flour and stir steadily to form a roux, cooking for about a minute until it’s golden but not burnt. Add the paprika, then gradually whisk in the tomato sauce and water or broth to prevent lumps. Bring to a gentle simmer, adding sugar if desired to mellow the tomatoes, and season with salt and pepper. Let the sauce thicken slightly while you prepare to stuff the peppers.

Step 4: Stuff and Bake

Fill each hollowed bell pepper generously with the savory beef and vegetable mixture. Stand them up in a baking dish and pour the luscious tomato sauce around and over the peppers, making sure each one gets a good coating. Cover the dish with foil and bake for about 40 minutes until the peppers are tender and the flavors meld beautifully. Remove the foil in the last 10 minutes for a slight roast on top if you prefer.

How to Serve Easy Stuffed Peppers Recipe (No Rice) Recipe

A large red pot filled with six whole cooked red bell peppers, each with wrinkled skin and green stems, sitting in a thick, rich red sauce that covers most of the peppers, the pot rests on a white marbled surface with a blurred blue salt and pepper shaker in the background, the inner rim of the pot shows sauce splatters and cooking marks, photo taken with an iphone --ar 4:5 --v 7

Garnishes

To finish your Easy Stuffed Peppers Recipe (No Rice) Recipe with flair, sprinkle freshly chopped parsley or basil over the top. A light dusting of grated Parmesan or crumbled feta adds an extra layer of flavor and makes the dish look inviting. For a touch of creaminess, a dollop of sour cream or Greek yogurt on the side complements the warmth of the peppers perfectly.

Side Dishes

This recipe pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Roasted asparagus or steamed green beans bring a fresh, bright element to the plate. If you want something more substantial, a side of crusty garlic bread or a creamy mashed potato will round out the meal and soak up every last bit of that delicious tomato sauce.

Creative Ways to Present

Think beyond simply plating the peppers whole. Try slicing them in half lengthwise after baking to reveal the colorful, savory filling inside—a perfect way to serve for casual family meals or entertaining guests. Alternatively, arrange them vertically in a large shallow dish and drizzle extra sauce over to create a stunning centerpiece. You can also sprinkle toasted pine nuts or a light drizzle of balsamic glaze for an unexpected twist that wows.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store leftover stuffed peppers in an airtight container in the refrigerator. They’ll keep beautifully for up to three days, making them great for quick lunches or dinners throughout the week. The flavors actually deepen overnight, so leftovers often taste even better!

Freezing

This Easy Stuffed Peppers Recipe (No Rice) Recipe freezes exceptionally well. Wrap each pepper individually or place them in a freezer-safe container with the sauce. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers gently in the oven at 160°C (320°F) for about 20 minutes until warmed through, or microwave on medium power in short bursts to avoid drying out. Cover with a microwave-safe lid or damp paper towel to maintain moisture. Adding a splash of water or broth before reheating also helps keep the filling juicy.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken are excellent substitutes if you want a lighter option. Just be mindful that these meats are leaner, so you might want to add a bit of olive oil or moisture to prevent dryness in the filling.

Is this recipe suitable for vegetarians?

While this particular version features ground beef, you can easily make a vegetarian variation by using plant-based crumbles or a hearty mix of mushrooms, lentils, and beans. The spices and veggies shine through beautifully in either version.

Why does this recipe skip rice?

Removing rice makes this recipe lower in carbs and allows the natural flavors of the meat and vegetables to stand out more prominently. It also speeds up prep and makes the texture more varied and interesting.

Can I prepare this recipe in advance?

Yes! You can prepare the filling and stuff the peppers up to a day ahead, keeping them covered in the fridge. Then simply bake them when ready. This is perfect for busy days when you want dinner ready fast.

What can I do if my peppers aren’t softening after baking?

If you find the peppers remain firmer than desired, try adding a little extra water or broth to the baking dish, cover tightly with foil, and bake a bit longer. You want tender but intact peppers for the best texture.

Final Thoughts

There’s something so satisfying about the colors, flavors, and textures coming together in this Easy Stuffed Peppers Recipe (No Rice) Recipe. It’s a dish that invites warm conversations at the dinner table and leaves you feeling nourished and happy. I encourage you to give it a try soon—it’s quick enough for a weeknight but special enough to impress any guest. Happy cooking and savor every bite!

Easy Stuffed Peppers Recipe (No Rice) Recipe

Ingredients You’ll Need