Stuffed Peppers Without Tomato Sauce
Stuffed peppers without tomato sauce deliver rich savory taste from seasoned beef, rice, herbs, cheeses, paprika, garlic, onion.Bell peppers turn tender, slightly sweet, giving natural balance against salty meat filling. Mozzarella melts into creamy texture, Parmigiano adds sharp depth.
Equipment
- Baking dish
- Mixing bowl
- Skillet or frying pan
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Oven
Ingredients
- 4 bell peppers yellow, orange, red or green, halved and cleaned (approx. 700–750 g total)
- 454 g lean ground beef
- 170 g cooked white rice cooled
- 60 g mozzarella cheese grated
- 45 g Parmigiano-Reggiano cheese grated
- 30 g Italian breadcrumbs
- 1 large egg approx. 50 g
- 4 g fresh parsley finely chopped
- 2 g sweet paprika
- 2 g smoked paprika
- 3 g garlic powder
- 3 g onion powder
- 1 g dried basil
- 1 g dried oregano
- 0.5 g cayenne pepper
- 5 g coarse sea salt
Instructions
- Start by heating your oven to 180°C (350°F) and lightly greasing a baking dish so the peppers don’t stick later.
- Prepare the bell peppers by slicing them in half lengthwise. Remove the seeds and inner membranes, then arrange them in the baking dish with the cut side facing up.
- Next, cook the ground beef in a pan over medium heat. Stir it as it browns until it’s fully cooked. If there’s extra fat, drain it off so the filling stays light.
- In a large bowl, combine the cooked beef with rice, mozzarella, Parmigiano, breadcrumbs, egg, parsley, paprika, garlic powder, onion powder, basil, oregano, cayenne, and salt. Mix everything together until it’s well blended and holds together.
- Spoon the mixture into each pepper half, pressing it down gently so each one is nicely filled.
- Bake for about 35–40 minutes, until the peppers soften and the tops turn slightly golden. Let them sit for a few minutes before serving so they hold their shape and taste even better.