Stuffed Red Bell Peppers (Without Rice) Recipe

Name: Stuffed Red Bell Peppers (Without Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red bell peppers; 3/4 lb ground chuck; 1/2 lb ground pork; 1 medium onion, chopped; 3 clove garlic, minced; 2 tsp beef bouillon granules; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/4 tsp salt; 1 dash of seasoning salt, preferably Lawry's; 1 cup tomatoes, diced; 1 cup mushrooms, finely chopped; 1 cup shredded cheese (whatever you'd like to use); 1/2 cup green onion, thinly sliced; 1 cup hot water

Servings: persons

4 large red bell peppers
3/4 lb ground chuck
1/2 lb ground pork
1 medium onion, chopped
3 clove garlic, minced
2 tsp beef bouillon granules
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
1 dash of seasoning salt, preferably Lawry's
1 cup tomatoes, diced
1 cup mushrooms, finely chopped
1 cup shredded cheese (whatever you'd like to use)
1/2 cup green onion, thinly sliced
1 cup hot water

1
Preheat the oven to 350F.
2
Halve the red bell peppers through the stem.
3
Clean out the insides and seeds.
4
In a hot skillet, saute the beef, pork, chopped onion and garlic until just brown.
5
Add 1 tsp.
6
beef bouillon, garlic powder, salt, pepper and seasoning salt.
7
Stir.
8
Drain the fat.
9
Add the tomatoes, mushrooms and cheese.
10
Stir until cheese is melted and remove from heat.
11
Set aside.
12
Mix the hot water with the remaining bouillon.
13
Stir and let dissolve.
14
Fill the red pepper halves with filling.
15
Pour water/bouillon mix into baking dish until the bottom is covered.
16
Tightly place the filled peppers into the baking dish.
17
Cover with foil and bake for 35 minutes.
18
After 35 minutes, remove cover and spoon some juice onto the meat filling.
19
Replace cover and bake for an additional 10 minutes.

348

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 4 large red bell peppers, 3/4 lb ground chuck, 1/2 lb ground pork, 1 medium onion, chopped, and more.

Yes, Stuffed Red Bell Peppers (Without Rice) falls under the Meat & Poultry 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 Red Bell Peppers (Without Rice)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions