Stuffed Peppers (No Meat No Rice) Recipe

Name: Stuffed Peppers (No Meat No Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can kidney beans, drained and rinsed; 4 ounces cheddar cheese, shredded; 1 tablespoon dried onion, minced; 8 ounces tomato sauce, divided; 1/4 cup vegetable broth or 1/4 cup beef broth; 1 teaspoon Worcestershire sauce; 1 teaspoon prepared mustard; 1 teaspoon brown sugar; 1 teaspoon white vinegar; 4 cubanelle peppers (or 4 Italian frying peppers); kosher salt & freshly ground black pepper; 2 tablespoons olive oil, divided

Servings: persons

1 (15 ounce) can kidney beans, drained and rinsed
4 ounces cheddar cheese, shredded
1 tablespoon dried onion, minced
8 ounces tomato sauce, divided
1/4 cup vegetable broth or 1/4 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon brown sugar
1 teaspoon white vinegar
4 cubanelle peppers (or 4 Italian frying peppers)
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided

1
Drain and rinse beans; place in a mixing bowl and lightly mash with a fork so they are still chunky.
2
Stir in cheese, dried onions, and 2 tablespoons tomato sauce (just enough to moisten) and set aside.
3
In a saucepan, over medium low heat, combine remaining tomato sauce, vegetable or beef broth, Worcestershire sauce, mustard, brown sugar and vinegar; cover, reduce heat to low, and simmer while preparing peppers.
4
Slice peppers lengthwise, leaving stems intact, but removing seeds and membranes.
5
Stuff each half with bean mixture and season with salt and pepper.
6
Heat a skillet with one tablespoon oil, over medium high heat, and place stuffed peppers, in batches, stuffing side down and cook 5 minutes.
7
Flip peppers, and cook until peppers are browned, about 5 minutes; repeat with remaining peppers adding oil as needed.
8
Pour sauce over peppers to serve; season with additional salt and pepper, if desired.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can kidney beans, drained and rinsed, 4 ounces cheddar cheese, shredded, 1 tablespoon dried onion, minced, 8 ounces tomato sauce, divided, and more.

Yes, Stuffed Peppers (No Meat No Rice) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Peppers (No Meat No Rice)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions