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colorful stuffed peppers in a baking dish ready to serve
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Old-Fashioned Stuffed Bell Peppers {without tomato sauce}

These gluten-free old-fashioned stuffed peppers are made with only a few simple ingredients. Steamed rice, lean ground beef, parmesan cheese, and spices are stuffed into colorful bell peppers, drizzled with olive oil, and baked to perfection. A delicious and nutritious family meal!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 352kcal
Author Amee

Ingredients

  • 1 lb 90% lean beef can also use ground bison
  • 2 cups cooked rice white or brown rice works great here. I love to alternate between Jasmine rice and brown rice.
  • 6 bell peppers I use a mixture of yellow, red and green
  • 1 teaspoon Italian seasoning blend such as McCormick's
  • 6 large fresh basil leaves chopped or 1 ½ teaspoon dried basil
  • ½ cup shredded parmesan cheese
  • 1 teaspoon salt
  • fresh ground pepper to taste
  • ¼ cup extra virgin olive oil
  • paprika

Instructions

  • Heat oven to 350 degrees.
  • Cut the tops off the peppers and remove and discard the stems and seeds.
  • Place bell peppers cut side up on a steaming rack over an inch of water in a large, covered pot.
  • I use a colander placed in a large stock pot.
  • Bring to a boil and steam, covered, for 10 minutes.
  • Remove peppers from the steam pot and Place them in an oven-proof baking dish sprayed with olive oil spray.
  • In a large bowl, mix the raw ground beef, basil, Italian seasoning, salt and pepper, cheese and cooked rice.
  • Gently stuff the peppers with ground beef mixture.
  • Drizzle olive oil all over the stuffed peppers, along the outside of the peppers and into the dish. Sprinkle the tops generously with paprika.
  • Place on middle rack of oven and cook for 40 minutes, until meat is cooked and tops are browned.

Notes

  • If you want to add more veggie goodness, you can very finely chop the top of the peppers, discard the stem, and mix them into the filling or save them for topping a salad or sautéing for omelets.
  • Swap the rice for cooked quinoa for a different healthy twist.

Nutrition

Calories: 352kcal | Carbohydrates: 23g | Protein: 21g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 577mg | Potassium: 524mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3797IU | Vitamin C: 152mg | Calcium: 127mg | Iron: 3mg