Gluten Free Stuffed Bell Peppers
A cozy, filling, and impressive gluten-free dinner that uses bell peppers stuffed with a flavorful filling, perfect for weeknight meals.
Ingredients
Main Ingredients
- 4-6 medium Bell peppers Use mixed colors for presentation.
- 1 pound Ground beef or turkey
- 1.5 cups Cooked rice or cauliflower rice
- 1 medium Onion Or onion powder if in a pinch.
- 2-3 cloves Garlic Or garlic powder as an alternative.
- 1-1.5 cups Crushed tomatoes or marinara sauce
- 1 cup Cheese (shredded cheddar, mozzarella, or a mix)
- to taste Salt and pepper
- to taste Italian seasoning
Optional Extras
- 1 cup Corn Optional add-in.
- 1 cup Black beans Optional add-in.
- 1 cup Chopped spinach Optional add-in.
- 1 cup Diced zucchini Optional add-in.
Instructions
Preparation
- Heat your oven to 375°F.
- Prep the peppers: slice the tops off, remove the seeds and ribs. Trim the bottom if they wobble to help them stand.
- Bake the empty peppers for 10 minutes in a baking dish with a splash of water at the bottom for tenderness.
Filling
- Brown the meat in a skillet. Add onion and garlic, then stir in tomatoes or marinara, seasoning, and cooked rice. Simmer a few minutes until thick.
Assembly
- Stuff each pepper with the filling, pressing down lightly. Top with a generous handful of cheese.
Baking
- Cover with foil and bake for about 25 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly and peppers are soft.
Notes
The leftovers taste better the next day. For storage, refrigerate in an airtight container for up to 4 days. For freezing, either freeze after baking or stuff and freeze before baking.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 500mgFiber: 4gSugar: 6g
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