Gluten-Free Meat & Rice Stuffed Peppers

Discover easy meat and rice stuffed peppers packed with flavor! A wholesome gluten-free meal made with lean protein, herbs, and simple ingredients.

Stuffed peppers have always been one of my favorite dishes, especially in the summer when my garden overflows with fresh peppers. Sometimes, I fill them with meat and rice, and other times I make a lighter version with veggies and rice. Make sure to try my Easy Vegetarian Stuffed Peppers with Tomato Sauce.

I usually use ground turkey, but this time I went with ground pork; ground beef works great too.

I like to cut the peppers in half lengthwise before stuffing them because it makes adding the filling easier and helps them bake evenly. This recipe pairs great with my Red Cabbage Salad.

If you enjoy this recipe, you might also like my Easy Layered Cheesy Eggplant with Tomato Sauce, and Sweet Potato and Carrot Soup.

Why You'll Love This Recipe

• 🇷🇸 Inspired by the traditional Serbian version I grew up with, but made lighter and easier to digest. Want more Serbian recipes? Try my Gibanica recipe!
• 🌾 Completely gluten-free: I skip the flour that's often added to thicken the sauce, making this dish gentler on the stomach while keeping all the delicious flavor. For another gluten-free treat, try my Almond Flour Banana Brownies!
• ⏱️ Quick and easy: pre-cooked rice and browned meat make prep fast, so you only need a short bake time before serving.
• 🍽️ Perfect for busy weeknights: wholesome, filling, and family-approved.
• 🥦 Great for special diets: gluten-free, clean eating, and easy to adapt with your favorite protein or veggies.
• 🍴 Customize: Use ground turkey, lean beef, or go plant-based with tempeh or tofu. Add your favorite veggies, and adjust the spices.
• ❤️ Same comforting taste, just a healthier twist on a Balkan classic. Plus, a complete meal in one dish: lean protein, colourful veggies, grain and healthy fats from olive oil.

Ingredients You'll Need

• Bell peppers: choose any color you like; red and orange are sweet and mild, while green adds a more earthy flavor.
• Ground pork: you can easily swap it for turkey, chicken, or lean beef.
• Onion: adds a touch of sweetness and depth to the filling.
• White rice: helps bind the mixture and absorbs the savory juices as the peppers bake.
• Salt and black pepper: old classics for enhancing the overall flavor of the dish.
• Italian seasoning: a fragrant blend of herbs like basil, oregano, and thyme that gives a Mediterranean flair. I love using it in (almost!) all my recipes.
• Paprika: brings color and warmth.
• Extra virgin olive oil 
• Tomato sauce: adds richness, moisture, and that classic comforting taste. I prefer using a good-quality jarred sauce, but you can also make your own using fresh, ripe tomatoes for an even fresher taste. Try my Mini Turkey Meatballs with Tomato Sauce.
• Water: helps the peppers steam in the oven, keeping them soft and tender.

Variations

• Swap any color bell pepper.
• Use your preferred ground protein (turkey, beef, chicken) or plant-based alternatives like tempeh or tofu.
• Add chopped veggies (zucchini, spinach, corn) into the meat-rice filling for extra nutrients.
• For grain alternatives: use brown rice (longer cook time), cooked quinoa, cauliflower rice or lentils for a different texture. Love lentils? Try my Instant Pot Lentil Soup with Spinach.
• Want cheese? Sprinkle on shredded cheddar, mozzarella or Parmesan and bake for an extra 5-10 minutes until melted. For a dairy-free version use vegan cheese or nutritional yeast.

How to Make These Delicious Gluten-Free Meat and Rice Stuffed Peppers

• Step 1: Preheat your oven to 392°F (200°C). Cook the rice according to package directions and set aside.

• Step 2: Cut the tops off the bell peppers, remove the seeds, rinse under cold water, and slice each pepper in half lengthwise.

• Step 3: In a large skillet, warm up a little olive oil over medium heat. Add the diced onion and sauté until it turns soft and translucent.

• Step 4: Add the ground meat and cook until nicely browned, breaking it apart as it cooks.

• Step 5: Stir in your spices: paprika, Italian seasoning, salt, and pepper, along with a bit of tomato sauce. 

• Step 6: Let everything simmer for a few minutes so the flavors come together, then mix in the cooked rice.

• Step 7: Lightly grease your baking dish with olive oil and a spoonful of tomato sauce. Arrange the pepper halves inside and fill each one with the meat and rice mixture, pressing it down gently. Pour some water into the dish around the peppers (not over the filling), and top each pepper with a small spoonful of tomato sauce.

• Step 8: Cover the dish with foil and bake for about 35-40 minutes, until the peppers are soft and tender. 

• Step 9: While they bake, mix a little olive oil with paprika in a small cup. When the peppers are almost done, remove the foil, drizzle them with the paprika oil, and bake uncovered for another 5-10 minutes until they get that perfect golden finish.

• Step 10: Let them cool slightly before serving, and if you like, sprinkle some fresh parsley or cilantro on top for a pop of color and freshness.

Helpful Tips

• Always taste the filling before stuffing and adjust seasoning as needed.
• Cooking the rice separately ensures it doesn't absorb extra moisture and stay firm.
• Covering the dish with foil for the majority of the bake allows the peppers to steam and cook evenly.
• Check doneness by inserting a fork or knife-peppers should be easily penetrable.
• Leftovers store well in an airtight container in the refrigerator and reheat nicely in the oven or microwave.

Other High-Protein Meal Ideas

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📖 Recipe

Print Recipe

5 from 2 votes

Meat and Rice Stuffed Peppers (Gluten-Free)

Dr. Nena Stefanovic

This flavorful dish is packed with ground meat, rice, and aromatic spices, perfect for those seeking a satisfying gluten-free meal. 

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: American, Balkan, Mediterranean

Servings: 4 people

Calories: 419kcal

Pin Recipe

Video

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Ingredients

 

1x2x3x

• ▢ 4 bell peppers medium size
• ▢ ½ lb ground pork
• ▢ ¼ onion medium size, diced
• ▢ ¼ cup white rice uncooked
• ▢ salt and black pepper to taste
• ▢ 2 teaspoon paprika ground
• ▢ 1 teaspoon Italian seasoning
• ▢ 6 tablespoon olive oil extra virgin, 2 tablespoon for cooking the onion and meat, 2 tablespoon for greasing the baking pan, 2 tablespoon for making olive oil and paprika mix
• ▢ 3 tablespoon tomato sauce 2 tablespoon for the meat sauce, 1 tablespoon to grease the pan
• ▢ 4 teaspoon tomato sauce to add to
• ▢ 2 cups water

US Customary - Metric

Instructions

• Preheat your oven to 392°F (200°C). Cook the rice according to package directions and set aside.
• Cut the tops off the bell peppers, remove the seeds, rinse under cold water, and slice each pepper in half lengthwise.
• In a large skillet, heat 2 tablespoon olive oil over medium heat. Add diced onions and sauté until soft and translucent. Stir in the ground meat and cook until browned, breaking it apart with a spoon. Add 1 teaspoon paprika, Italian seasoning, salt, pepper, and tomato sauce. Cook for 5-7 minutes, then stir in the cooked rice until everything is well combined.
• Grease a baking dish with 2 tablespoon olive oil and a bit of tomato sauce. Arrange the pepper halves in the dish and fill each one with the meat and rice mixture, pressing gently. Pour water into the dish around (not over) the peppers and spoon a little tomato sauce over each filling.
• Cover with foil and bake for 35-40 minutes, until the peppers are tender. Meanwhile, mix 2 tablespoon olive oil with 1 teaspoon paprika in a small cup. Remove the foil, drizzle the oil-paprika mix over the peppers, and bake uncovered for another 5-10 minutes.
• Let cool slightly before serving, and garnish with fresh parsley or cilantro if desired.

Notes

• Refer to the post above for video instructions and other useful information.
• Nutrition information is an estimate and will depend on your specific ingredients.
• Bell peppers: choose any color you like; red and orange are sweet and mild, while green adds a more earthy flavor.
• Ground pork: you can easily swap it for turkey, chicken, or lean beef.
• Onion: adds a touch of sweetness and depth to the filling.
• White rice: helps bind the mixture and absorbs the savory juices as the peppers bake.
• Salt and black pepper: old classics for enhancing the overall flavor of the dish.
• Italian seasoning: a fragrant blend of herbs like basil, oregano, and thyme that gives a Mediterranean flair. I love using it in (almost!) all my recipes.
• Paprika: brings color and warmth.
• Tomato sauce: adds richness, moisture, and that classic comforting taste. I prefer using a good-quality jarred sauce, but you can also make your own using fresh, ripe tomatoes for an even fresher taste. 

Nutrition

Calories: 419kcal | Carbohydrates: 19g | Protein: 12g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 41mg | Sodium: 121mg | Potassium: 515mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4301IU | Vitamin C: 154mg | Calcium: 37mg | Iron: 2mg

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