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The Best Stuffed Pepper Recipe Without Rice

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The Best Stuffed Pepper Soup • The View from Great Island
The Best Stuffed Pepper Soup • The View from Great Island from theviewfromgreatisland.com

Description

Stuffed peppers are a classic dish that can be made in a variety of ways. However, most recipes call for rice as the main ingredient. This recipe, on the other hand, is a delicious alternative that is both low-carb and gluten-free. It's perfect for those who want to cut down on their carb intake or who have a sensitivity to grains.

Prep Time

The prep time for this recipe is roughly 20 minutes. This includes time to gather all the ingredients, chop the vegetables, and prepare the meat.

Cook Time

The cook time for this recipe is approximately 50 minutes. This includes time to bake the stuffed peppers in the oven.

Ingredients

  • 4 large bell peppers
  • 1 pound ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1 cup chopped mushrooms
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon olive oil

Equipment

  • Large skillet
  • Baking dish
  • Sharp knife
  • Cutting board

Method

  1. Preheat your oven to 375°F.
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until softened.
  4. Add the ground beef to the skillet and cook until browned, breaking up any large chunks with a wooden spoon.
  5. Add the diced tomatoes, mushrooms, oregano, basil, salt, and pepper to the skillet. Stir to combine.
  6. Cook the mixture for 5 to 7 minutes, or until the vegetables are tender and the sauce has thickened.
  7. Fill each pepper with the beef mixture and place them in a baking dish.
  8. Cover the dish with foil and bake for 30 minutes.
  9. Remove the foil from the dish and sprinkle the shredded mozzarella cheese over the peppers.
  10. Put the dish back in the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
  11. Remove the dish from the oven and let the peppers cool for a few minutes before serving.

Notes

You can use any color of bell pepper for this recipe, but red, orange, and yellow peppers will be sweeter than green peppers. If you prefer a spicier dish, you can add a pinch of cayenne pepper to the beef mixture. This recipe makes enough stuffing for 4 large bell peppers, but you can easily double the recipe if you need to feed a larger group.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 390
  • Protein: 26g
  • Fat: 24g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Sugar: 8g

Recipe Tips

If you want to make this recipe ahead of time, you can prepare the stuffed peppers and refrigerate them for up to 24 hours before baking. Just make sure to cover them tightly with foil before storing them in the refrigerator. You can also freeze the uncooked stuffed peppers for up to 3 months. To cook them from frozen, just add 15 to 20 minutes to the baking time. Finally, if you have any leftover stuffing, you can use it to make meatballs or serve it over a bed of greens for a quick and easy salad.

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