Stuffed Bell Peppers – no rice

Stuffed Bell Peppers – no rice

I have dreaded stuffed bell peppers for the majority of my life. For me they meant this tortured meal that consisted of a hard, crunchy, chewy, bland, gross thing I was forced to masticate and enjoy….. UGH. There was NEVER enough ketchup to cover up their nastiness. No offense to my mother growing up, she may have actually been making very good stuffed peppers, and I just wasn’t grown up enough to appreciate them, but they were disgusting. Also, I may have mentioned before, produce growing up during my time in New Mexico was disgusting… everything just lacked in flavor.

The part I disliked most about Stuffed Bell Peppers was the pepper never seemed cooked. Add that to the fact they didn’t have a lot of flavor or appeal, and who would like them? I figured out how to solve those two problems, and now I love stuffed peppers. My stuffed peppers also do not have rice, I figured this was extra filling I just didn’t need. Instead of rice, for this recipe I have used mushrooms. I am positive you can also swap in cauliflower and do that cauli-rice thing!

Keek’s Stuffed Bell Peppers


  • 4 Bell Peppers (choose red, orange, or yellow)
  • 1/2 red onion – diced
  • 8 oz crimini mushrooms – sliced
  • 1lb ground turkey
  • handful of fresh parsley
  • 2 tbsp of italian seasoning
  • handful of sun-gold tomatoes (from garden)
  • 2 roma tomatoes – diced
  • 2 tbsp tomato paste
  • 1tsp fennel
  • 1/4cup vegan Parmesan (I used Follow Your Heart)– I can’t have cow’s milk.
  • 1-2 tbsp of oil – I used avocado

Tools I used that I can recall:

    • A good knife
    • Cutting board
    • Baking sheet
    • Saute/fry pan or skillet
    • Spatula
    • Spoon
    • Tongs (to grab the peppers once they are cooked the first time)


How To:

  1. Preheat your oven to 350F – cut the tops off your bell peppers or cut them in half (I did a bit of both). Place the peppers on your baking sheet open side down. Once the oven has preheated, put them in the oven to cook for 10 -15 minutes
  2. Heat your oil in a frying pan – cook on medium/high
  3. Sautee the onion for about 5-7 min until soft, translucent
  4. Add the mushrooms and cook until softened and they start to release their moisture — my oven was done preheating during this process so I put the peppers in to get them to cook/soften.
  5. Add the ground turkey and dried Italian spices at this point – cook until the meat is browning
  6. Add all types of tomatoes you are using and tomato paste to turkey mix and cook for 10 minutes.
  7. Once cooked and flavored to taste, add parsley and Parmesan, stir
  8. BE CAREFUL when you stuff your peppers – they may still be hot and BURN you… use common sense ok??? (not that I burnt myself AT ALL… just shut up).
  9. Add the turkey mixture to your peppers, stuff them well but be careful not to burst them.
  10. Bake the stuffed peppers for 30 minutes – take out at 20 minutes to add a cheesy topping if you choose. We added buffalo mozzarella to the tops and that was DELISH!


I served with sauteed zucchini the first night I made them.

For one night of leftovers, I did not have enough to go around so I made a pseudo casserole out of the leftovers. I used leftover rice from a curry I had made the day before and also made up a homemade marinara sauce. I layered a square 9×9 casserole dish with rice on bottom, chopped stuffed peppers next, marinara sauce, then some buffalo mozzarella on the top.

Til Next Time,


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