Randy Chandler
Stuffed peppers are a classic comfort food that is hearty, healthy, and easy to make. They are usually made with ground beef, rice, tomato sauce, and cheese. However, it is possible to make stuffed green peppers without cheese. This can be done by substituting other ingredients for cheese or simply omitting it from the recipe. One option is to use cooked rice, which can be stuffed into the peppers along with the meat filling. Another option is to get creative with spices and seasonings like paprika, oregano, basil, salt, and pepper to enhance the flavor of the dish. Additionally, some people prefer to parboil or precook the peppers before stuffing them, which can reduce the overall cooking time.
| Characteristics | Values |
|---|---|
| Oven Temperature | 350°F-425°F |
| Baking Time | 10-20 minutes |
| Filling | Ground beef, rice, tomatoes, onions, garlic, zucchini, salt, pepper, oregano, basil, paprika, and pepper jack cheese |
| Garnish | Parsley |
| Prep | Wash and dry the peppers, cut off the tops, and scoop out the seeds and membranes. |
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What You'll Learn
Pre-cooking the peppers
While some recipes don't require pre-cooking the peppers, it is a recommended step to soften the peppers and reduce the overall cooking time. If you choose to pre-cook the peppers, follow these steps:
First, wash the bell peppers and cut off the tops. You can also slice a small part off the bottom so that they stand upright. Scoop out the seeds and membranes, ensuring the insides are nice and hollow.
Then, bring a large pot of water to a boil. Parboil the peppers for a few minutes until they are slightly tender but still firm. Be careful not to overcook them, as you want to avoid making them mushy or soggy. Remove the peppers from the pot and set them aside to cool slightly before stuffing.
You can also pre-cook the peppers by roasting them in the oven. Cut the peppers in half horizontally and place them in a baking dish. Drizzle or brush the peppers with oil and season with salt and pepper, if desired. Roast the peppers in a preheated oven at 425°F for about 20 minutes, or until they are slightly browned and tender-crisp.
By pre-cooking the peppers, you not only make them easier to fill, but you also reduce the overall cooking time when you bake the stuffed peppers. This step can be done a day ahead, and the pre-cooked peppers can be stored in an airtight container in the fridge until you are ready to stuff and bake them.
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Preparing the filling
After choosing your ingredients, it's time to cook them. Start by heating some oil in a pan over medium heat. Add onions, chopped pepper tops, and jalapenos if you want a spicy kick. Cook until softened, about 3 to 5 minutes. Then, add garlic and cook for another minute, being careful not to let it brown.
Next, add your chosen protein and break it up with a wooden spoon as it cooks. For ground meat, cook until it's no longer pink, about 5 to 6 minutes. If you're using tofu or vegetables, cook until they are lightly browned.
Once your protein is cooked, it's time to add your seasonings. You can use a combination of oregano, basil, paprika, salt, and pepper, or experiment with other spices like cumin or chili powder. Give the spices a minute to cook, filling your kitchen with their aroma.
Now, add your rice and stir everything together. If using, add fire-roasted tomatoes or tomato sauce and give it a good mix. Remove the pan from the heat and let the filling cool down before stuffing your peppers.
You can also prepare the filling in advance and store it in an airtight container in the refrigerator for up to 3 days. This makes it a convenient option for busy weeknights, as you can simply stuff and bake the peppers when you're ready to eat.
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Stuffing the peppers
To begin stuffing the peppers, you'll first need to prepare the peppers themselves. Wash and dry each pepper, then cut them in half horizontally, trying to cut them as evenly as possible. Carefully cut and remove the stem from the top half of each pepper. If needed, slice a small part off the bottom of the peppers so they will stand upright.
Next, prepare the filling. This can be done in a variety of ways, depending on your preferences. A common method is to cook ground beef or turkey with onions, garlic, and other seasonings, and then mix this with cooked rice. You can also add in other ingredients like zucchini, tomatoes, or peppers. Allow the filling to cool before stuffing the peppers.
Once the filling is ready, it's time to stuff the peppers. Place the peppers cut-side up in a baking dish and fill them with the filling. You can top each pepper with a sprinkle of cheese, or leave them without cheese if you prefer.
Finally, add any desired toppings or garnishes to the stuffed peppers. Fresh chopped parsley, red pepper flakes, or a drizzle of oil are all great options. You can now proceed to bake the peppers, following your preferred recipe.
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Baking the peppers
To cook stuffed green peppers without cheese, you can bake them in the oven. Here is a step-by-step guide:
First, preheat your oven to 350°F (180°C). You can also preheat to 425°F (220°C) for a quicker cook time. While the oven is preheating, wash and dry your peppers. Then, cut off the tops of the peppers and scoop out the seeds and membranes to create a nice hollow cavity for the stuffing. If needed, slice a small part off the bottom of the peppers so they stand upright. You can also parboil the peppers before stuffing them to soften them and reduce the overall cook time.
Next, prepare your filling. A simple option is to cook ground beef or turkey in a pan with some diced onions, garlic, and seasonings like oregano, salt, and pepper. Once the meat is browned, add cooked rice and mix well. You can also add a tomato-based sauce to the mixture.
Once your filling is ready, spoon it into the hollow peppers. Place the stuffed peppers in a baking dish, cut-side up. You can add a small amount of water to the bottom of the dish and cover it with foil to create steam and ensure even cooking.
Bake the peppers for about 20-35 minutes, depending on your oven temperature. The peppers are done when they are tender, and the filling is hot. For a browned top, you can broil the peppers for an additional 2-3 minutes, watching closely to prevent over-browning.
Your stuffed green peppers are now ready to be served! Enjoy the comfort of a hearty and healthy meal.
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Storing leftovers
Leftover stuffed peppers can be stored in the refrigerator in an airtight container for up to 3 to 5 days. They can be reheated in the microwave or the oven, and the leftovers will taste just as good the next day, making them perfect for meal prep.
If you want to prepare the stuffed peppers ahead of time, you can hollow out the peppers and prepare the stuffing up to one day before cooking. The uncooked stuffed peppers can be refrigerated for up to 2 days before baking.
Additionally, both cooked and uncooked stuffed peppers can be frozen. They can be stored in the freezer for up to 1 month or 2-3 months, respectively. To reheat frozen cooked peppers, bake them in a 350°F oven for 30 minutes. To thaw frozen uncooked peppers, transfer them to the refrigerator overnight before baking.
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