Stuffed Peppers Recipe Without Tomatoes - Our Little Homestead (2024)

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).

Looking for more tomato free recipes? Try our No Tomato Spaghetti Sauce!

Stuffed Peppers No Tomatoes Recipe

4.47 from 26 votes

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Ingredients

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

Sauce

1/2 cup chopped cilantro
3 tbsp peanut butter
3 tbsp soy sauce
1 tbsp sesame oil
1 lime juice of

Instructions

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.

For Crispy Peppers

Bake, uncovered for 20 minutes, or until cheese on top is melted and peppers are hot. Garnish with cilantro.

For Soft Peppers

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.

This Post Has 19 Comments

OMG just made it tonight! I have been having big issues with tomatoes, so sad. It is delicious, there’s some meat mixture left over and I’m going to eat it all for lunch!!
Thanks, great and easy recipe!
Kelly Smith
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1. So glad you loved it, Kelly!
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I really love this recipe because I can’t have tomatoes or dairy! I didn’t use any kind of cheese and they are still good. I just topped them with cilantro. I used brown rice with a little wild rice. Thanks for the recipe!
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1. I’m so glad you enjoyed the recipe! You can check out our other popular tomato and dairy free recipes here.
  Reply
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Amazing but the sweet pepper overpowered the meal. Any suggestions about that?
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1. Hi, Ally! You can make the filling and add a couple of diced sweet peppers to it instead of stuffing peppers. It’s excellent served in a pita pocket!
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Thank you so much for this recipe ! We LOVE it! How do I find more of your recipes ? I have a newly discovered tomato allergy.
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These were amazing! We made them with califlower instead of rice and ground chicken.
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These were amazing!! Used ground turkey and short-grain brown rice, otherwise followed recipe exactly. Family loved them as well. Thank you for the great recipe!
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I can’t have dairy, but they are really good without cheese! Love them that they are different without tomato. Thank you for the recipe.
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Loved the stuffed pepper boats but the instructions do not say when to use the sauce. Could you please clarify.
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These were very good. I was skeptical of the sharp cheddar with the asian flavors and the amount of cilantro but it all melded beautifully. I did use long grain brown rice instead of the jasmine.
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This is very good. I would have never thought of peanut butter on peppers – delicious thank you!
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These were delicious, thank you for posting! I added more rice so was considering adding curry or creole spice/shrimp bits….these are so versatile and tasty. Especially kudos on the tip about adding water to the pan and baking. The peppers turn out tender with easily eaten skins but still have crunch to the inside!!! [That’s amazingly good, I detest soggy peppers.] We paired with pickled honey/ginger beets and buttered bread.
Thanks again, my hubby’s highly particular when it comes to food and we were both pleasantly surprised at how much we both enjoyed them 🙂
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Do you think you could do this with a different meat as well?
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1. Hi, Amy! Yes, you can use another meat for this. It would work well with ground turkey or ground chicken.
  Reply
2. I make this with turkey mince and I use cauliflower rice to a lower calorie diet
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OMG These were SO good!
Reply
1. Yay! That’s so great to hear!
  Reply

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