Stuffed Bell Pepper Recipe Without Tomatoes
It all started with an orthodontist visit for my daughter. Over the next 5 years, what she couldn’t eat determined what I would make for dinner.
First, the metal braces. No chewy, gooey, sticky or crunchy. No meat still on the bones. No candy. <sarcasm>Halloween was a blast during these years!</sarcasm>
Then it was onto Invisalign and rubber bands. No eating anything that would stain them. Even though she removed the trays when she ate, the buttons and somehow the trays could still get stained. No gummy bears (we discovered the hard way when the yellow stained one of her trays), no blackberries, no tomatoes. *gasp* NO tomatoes?! Bye bye traditional pizza, spaghetti, salsa, and stuffed bell peppers.
Good thing I can be pretty nontraditional in the kitchen. EVERY single one of her classic favorites that has tomatoes, I reinvented.
By far, our favorite is this recipe. In fact, we loved it so much, I don’t mind not making it the traditional way anymore. Yup, that good!
We don’t even miss the tomatoes!
The ingredients in this recipe lean more towards an Asian-style stuffed bell pepper boat. The combination of the ingredients work SO well together. I promise, you’re going to LOVE it.
You can use any kind of bell pepper you’d like. We usually use red, but green and yellow are also delicious.
We like our peppers still a bit crisp, but if you like them softer, you can cover with foil while they bake and increase cooking time and add a little water to baking dish (see recipe below for details).
- 4 bell peppers use 5 if they are on the skinny side
- 1 1/2 lbs ground beef
- 2 tbsp ginger chopped
- 2 cloves garlic minced
- 1 cup cooked Jasmine rice
- 1 3/4 cup shredded sharp cheddar cheese divided
- cilantro to garnish
- 1/2 cup chopped cilantro
- 3 tbsp peanut butter
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 lime juice of
Preheat oven to 375° F.
Remove seeds and membranes from bell peppers. Cut in half vertically.
Mix all sauce ingredients together in a bowl. Set aside.
Cook ground beef with ginger and garlic until beef is browned. Drain grease. remove from heat. Stir in rice, 1 cup cheese and sauce.
Line peppers in a greased baking dish an fill each with the beef filling. Top with remaining 3/4 cup cheese.
Bake, uncovered for 20 minutes, or until cheese on top is melted and peppers are hot. Garnish with cilantro.
Add about 1/4-1/2 cup water to bottom of baking dish (enough that water touches bottom of every pepper). Cover with foil and bake 30 minutes, or until peppers are soft enough for your liking. Remove foil and bake another 5 minutes. Garnish with cilantro.