A good stuffed pepper recipe without rice?

Question

I know there are some out there, but all the ones I've found have rice in them.

Does anyone have any good alternatives?

Answer 1

This is my favorite!

Stuffed Peppers with Tortellini



PEPPERS



* 8 ounces ground beef

* 1/2 cup cheese tortellini

* 1 large green onion, chopped (about 1/4 cup)

* 1 large tomato, diced (about 1 cup)

* 3 tablespoons dill weed, chopped

* 2 ounces mozzarella cheese, diced (about 1/2 cup)

* 1/2 cup creme fraiche

* 1 egg

* 1 teaspoon salt

* 1/2 teaspoon black pepper

* 2 large bell peppers (red, yellow or orange)



TORTELLINI



* 1 1/2 cups cheese tortellini

* 1/4 cup tomato sauce

* 3 tablespoons ricotta cheese

* 1 tablespoon dill weed, chopped



1 Cook the 1/2 cup tortellini according to the package directions, leaving them slightly under done.

2 In a large bowl mix together all the ingredients for the peppers, except the peppers. Adjust seaoning to your taste.

3 Cut the very tops off the peppers and remove the seeds and pith from the insides. You may need to trim a very small amout of the bottom to help them stand up on their own.

4 Stuff the peppers with the filling, packing it in and mounding it on top.

5 Bake in a 350 degree oven, I used a loaf pan for mine.

6 For crisp peppers bake uncovered for 45 minutes.

7 For a more tender pepper bake covered for 45 minutes, uncover and bake for 20 more minutes.

8 When the peppers for almost done prepare the 1 1/2 cups tortellini according to package directions. Drain and stir in the remaining ingredients.

9 Serve the pepper in the center of plate surrounded by the tortellini.





I got the recipe from food.com

Answer 2

Cheese and steak stuffed peppers



Ingredients

4 large red and yellow peppers

2 tablespoons olive oil

2 tablespoons butter

1 flank steak or sirloin steak, sliced thin

1 tablespoons chipotle sauce

2 tablespoons Worcestershire sauce

1 can green chilies diced

3 cloves garlic, minced

1/2 cup diced yellow onion

1 cup sliced mushrooms

1 jalapeno, sliced thin

2 teaspoons kosher salt, then more to taste

1 teaspoon freshly ground black pepper, then more to taste

4 slices Texas garlic toast, baked and cooled completely and cubed

4 slices of provolone



Method

Melt butter and olive oil in large skillet on low. Add in Worcestershire and steak slices. Sauté on medium heat about 3 minutes. Remove meat from skillet, and add in vegetables. Sauté another 3 minutes. Remove from heat and cool slightly. Cut a long rectangle down side of pepper, leaving stem intact. Remove seeds and ribs from inside pepper. Add cubed toast to cooked vegetables and return meat to mixture. Toss gently to combine. Lightly spray a non-stick spray into a 9 x 13 glass pan. Place peppers into pan and spoon cooked mixture into peppers. Cook about 30 minutes. Remove from oven and cover mixture with 1 slice of cheese and cut out pepper then return to oven until cheese is melted. Let cool 5 minutes and serve.

Answer 3

Texas Girl, if you know how to do the Italian meatballs, that is the base for a lot of the Italian stuffed recipes. the ground meat is a mixture of pork and veal, has parmesan, breadcrumbs, parsley, oregano, salt and pepper two eggs, and olive oil, mixed well, easy to do by hand.