The Best Stuffed Bell Peppers Without Rice Ever
Experience a hearty twist on a classic favorite with stuffed bell peppers without rice. Each bell pepper is packed with savory ground meat, aromatic onions, and a tangy tomato sauce, then topped with melted cheese for a deliciously satisfying meal.
Equipment
- Medium-Large Skillet
- Cutting board
- Sharp knife
- Baking Dish (ideally snug enough to hold peppers upright)
- Aluminum Foil
Ingredients
- 4 large bell peppers
- 1 pound ground turkey or chicken/beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup tomato sauce
- 1 cup shredded cheese cheddar, mozzarella, or dairy-free
Optional: chopped spinach, diced tomatoes, mushrooms, or zucchini for extra veggies
Instructions
- Preheat oven to 375°F (190°C).
- Slice off the tops of the bell peppers and remove seeds/membranes.
- Sauté onion in a skillet with a small amount of oil until translucent. Add garlic and cook briefly.
- Brown ground meat in the same skillet, seasoning with salt, pepper, and preferred herbs/spices.
- Stir in tomato sauce and any optional veggies; simmer for 3–5 minutes.
- Fill each pepper with the meat mixture.
- Top with shredded cheese.
- Place peppers upright in a baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, or until peppers are tender and cheese is bubbly.
Notes
Feel free to swap out the ground meat for a vegetarian alternative or use dairy-free cheese for a vegan-friendly version.