Stuffed Peppers Without Tomato Sauce
These Italian-Style Stuffed Peppers Without Tomato Sauce are healthy, satisfying, and jam-packed with flavor. Made with roasted red pepper purée, this dish is loaded with lean ground beef, vegetables, and rice. Serve them with a side salad or roasted veggies for a well-balanced and easy weeknight dinner. Gluten-free, low-carb.
Servings 8 bell pepper halves
Calories 228kcal
Ingredients
- 4 large bell peppers any color
- 7 ounce jar roasted red peppers drained
- ½ cup water
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 pound ground beef 93% lean
- ½ tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 cup cooked white rice
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 375°F. Prepare the bell peppers by removing the tops, inner membranes, and seeds. Reserve the tops for dicing. Cut each bell pepper in half lengthwise and place them cut side up in a 9"x13" baking dish. Par-bake the peppers in the oven for 25 minutes.4 large bell peppers
- While the peppers are baking, drain the jar of roasted red peppers and add them to a food processor or blender along with ½ cup of water. Blend until a smooth sauce forms. Set aside.7 ounce jar roasted red peppers, ½ cup water
- Heat the olive oil in a large skillet over medium heat. Sauté the diced bell pepper tops, onion, and garlic for 5-7 minutes or until softened and beginning to brown. Add the ground beef to the skillet, breaking it up into small pieces with a wooden spoon, and cook until it is no longer pink.2 tablespoons olive oil, 1 small yellow onion, 4 cloves garlic, 1 pound ground beef
- Season the ground beef mixture with Italian seasoning, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes, stirring until everything is well coated. Mix in the cooked rice. Pour the roasted red pepper sauce into the skillet and reduce the heat to low. Simmer until thickened.½ tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, 1 cup cooked white rice
- Generously fill each bell pepper half with the ground beef mixture. Sprinkle the top of each filled bell pepper with parmesan cheese. Cover the baking dish with aluminum foil and bake for 15 minutes. Then, uncover and bake for and additional 10 minutes.½ cup grated parmesan cheese
Notes
- Quick Tip: Peppers should have a uniform size and shape for best results.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Nutrition
Serving: 1half bell pepper | Calories: 228kcal | Carbohydrates: 15g | Protein: 19g | Fat: 10g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 331mg | Potassium: 406mg | Fiber: 2.5g | Sugar: 5g | Vitamin C: 119mg | Calcium: 86mg | Iron: 2.7mg
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