What To Know
- Indulge in the delectable flavors of our “No Rice Stuffed Pepper Recipe,” a culinary masterpiece that elevates the classic stuffed pepper dish to new heights.
- Bake the stuffed peppers in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the bell peppers are tender and the filling is cooked through.
- Pair the stuffed peppers with a side of crusty bread or a fresh salad for a complete meal.
Indulge in the delectable flavors of our “No Rice Stuffed Pepper Recipe,” a culinary masterpiece that elevates the classic stuffed pepper dish to new heights. This recipe tantalizes your taste buds with a symphony of vibrant vegetables, savory fillings, and aromatic spices, all nestled within tender bell peppers.
Ingredients:
- 6 bell peppers (any color)
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can (15 ounces) tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
Instructions:
1. Prepare the Peppers: Cut the bell peppers in half lengthwise and remove the seeds and ribs. Place the pepper halves in a baking dish.
2. Brown the Beef: In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
3. Sauté the Vegetables: Add the onion and garlic to the skillet and sauté until softened. Stir in the green and red bell peppers and cook until tender.
4. Combine the Filling: In a large bowl, combine the ground beef mixture, sautéed vegetables, tomato sauce, water, chili powder, cumin, oregano, salt, and pepper. Mix well.
5. Stuff the Peppers: Fill each bell pepper half with the meat mixture.
6. Bake: Bake the stuffed peppers in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the bell peppers are tender and the filling is cooked through.
7. Serve and Enjoy: Serve the no rice stuffed peppers hot, garnished with fresh parsley or grated Parmesan cheese.
Why Opt for No Rice?
Our no rice stuffed pepper recipe offers several advantages over traditional rice-stuffed peppers:
- Lower Carbohydrates: Rice adds significant carbohydrates to the dish, which can be a concern for people following low-carb diets.
- Improved Texture: Without rice, the filling has a firmer and more cohesive texture, allowing for easier slicing and serving.
- Enhanced Flavor: The absence of rice allows the natural flavors of the bell peppers and other ingredients to shine through.
Variations and Substitutions:
- Ground Turkey or Chicken: Substitute ground turkey or chicken for a leaner option.
- Vegetables: Add other chopped vegetables to the filling, such as mushrooms, zucchini, or carrots.
- Sauce: Use your favorite tomato sauce or salsa for a different flavor profile.
- Cheese: Top the stuffed peppers with shredded cheddar, mozzarella, or Parmesan cheese for an extra layer of richness.
Health Benefits of Stuffed Peppers:
- Vitamin C: Bell peppers are an excellent source of vitamin C, an antioxidant that supports immune function and skin health.
- Fiber: The vegetables in the filling provide dietary fiber, which promotes digestive health and satiety.
- Lycopene: Tomatoes are rich in lycopene, an antioxidant linked to reduced risk of certain types of cancer.
Tips for Perfect Stuffed Peppers:
- Choose Firm Peppers: Select bell peppers that are firm and have a vibrant color.
- Don’t Overfill: Avoid overfilling the peppers, as the filling will expand during baking.
- Bake on a Foil-Lined Pan: This will prevent the sauce from splattering and make cleanup easier.
- Serve with Sides: Pair the stuffed peppers with a side of crusty bread or a fresh salad for a complete meal.
Summary: A Culinary Delight for All
Our no rice stuffed pepper recipe is a versatile and delicious dish that caters to a wide range of dietary needs and preferences. Whether you’re looking for a low-carb option, a healthier alternative, or simply a flavorful meal, this recipe is sure to impress.
What People Want to Know
Q: Can I make these stuffed peppers ahead of time?
A: Yes, you can assemble the stuffed peppers up to 24 hours in advance. Store them covered in the refrigerator until ready to bake.
Q: How do I store leftover stuffed peppers?
A: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze stuffed peppers?
A: Yes, you can freeze stuffed peppers for up to 3 months. Allow them to cool completely before freezing.
