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Easy Stuffed Peppers Recipe (No Rice) Recipe

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4.2 from 86 reviews

A delicious and easy-to-make stuffed peppers recipe that skips the rice, focusing on a hearty ground beef and vegetable filling, topped with a rich homemade tomato sauce and optional cheese for added flavor. Perfect for a comforting family meal packed with savory spices and fresh ingredients.

  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 stuffed peppers, serves 4-6

Ingredients

For the Peppers:

  • 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)

For the Sauce:

  • 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

Instructions

  1. Prepare the Peppers: Wash the bell peppers and cut off the tops. Remove the seeds and membranes carefully, setting the tops aside if desired for presentation.
  2. Make the Filling: In a large skillet, cook the ground beef over medium heat until browned. Add the finely diced onion and diced carrots, sautéing until the vegetables soften. Season the mixture with salt, black pepper, paprika, garlic powder, and stir in chopped parsley. Cook until all the ingredients are well combined and fragrant.
  3. Stuff the Peppers: Spoon the beef and vegetable mixture into each hollowed bell pepper, filling them generously. If using cheese, sprinkle grated Parmesan or feta on top of the filling inside each pepper for a cheesy flavor.
  4. Prepare the Sauce: In a separate pan, heat the oil over medium heat. Stir in the flour and paprika to make a roux, cooking for about 1-2 minutes. Gradually whisk in the tomato sauce and water or broth to create a smooth sauce. Stir in sugar if using, and season with salt and pepper to taste. Let the sauce simmer for 5-7 minutes until slightly thickened.
  5. Cook the Stuffed Peppers: Place the stuffed peppers upright in a baking dish. Pour the prepared tomato sauce over and around the peppers, ensuring they are partially submerged. Cover the dish with foil.
  6. Bake: Preheat the oven to 180°C (350°F). Bake the covered stuffed peppers for 35-45 minutes, or until the peppers are tender and the filling is cooked through.
  7. Serve: Remove from the oven, let cool slightly, and serve warm, spooning extra tomato sauce over the peppers if desired.

Notes

  • Bell peppers can be any color depending on your preference or what’s available.
  • For a vegetarian version, substitute ground beef with cooked lentils or mushrooms.
  • The optional cheese adds a nice texture and flavor but can be omitted for a dairy-free option.
  • The sauce thickens nicely with the roux of flour and oil; adjust water or broth quantity if you want it thinner.
  • Make sure to cover the baking dish to keep peppers moist during baking.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-stuffed-peppers-recipe-no-rice-recipe/