Easy Gluten Free Meat and Rice Stuffed Peppers
Discover a delightful gluten-free stuffed peppers recipe! This flavorful dish is packed with ground meat, rice, and aromatic spices, perfect for those seeking a satisfying gluten-free meal.
My all-time favorite dish is stuffed peppers. And this is especially true in the summer when my garden is full of fresh peppers. I alternate how I make them; sometimes, they are stuffed with meat and rice, and sometimes, they are stuffed with veggies and rice.
I typically use ground turkey meat, but I used ground pork meat this time. Another option is to use ground beef. I like to cut the peppers in half lengthwise and stuff them this way because adding meat and rice mixture is easier.
Why You’ll Love This Recipe
The traditional stuffed peppers typically made in Serbia, where I am from, add flour to the water, where peppers are cooked to thicken the sauce. While I made it this way in the past, I found that adding flour makes this dish heavier on my stomach, so I now exclusively make this gluten-free pepper recipe. And there isn’t much of a difference; it is still really delicious.
These gluten-free stuffed peppers are quick and easy to make, making them perfect for an easy weeknight meal. The key is pre-cooking the rice; you only need about 15-20 minutes to cook ground meat. So, since the meat and rice are already cooked, once you stuff the peppers, you can bake them for a short time.
This flour-free recipe is perfect for you if you are on a special diet that doesn’t include gluten. So, add it to your gluten-free recipes and enjoy the wholesome, delicious stuffed peppers without compromising the taste.
Ingredients You’ll Need for This Gluten-free Stuffed Pepper Recipe
- 5 medium size bell peppers
- 1/2 lb ground pork meat
- 1/4 medium size onion, diced
- 1/2 cup uncooked white rice
- Salt and black pepper to taste
- 1 tsp Italian seasoning
- 1 tsp paprika
- 6 tbsp extra virgin olive oil
- 2 tbsp + 10 tsp tomato sauce
- 2 cups of water
Substitutions/Variations
- I used red peppers, but you can also use green bell peppers or orange bell peppers.
- You can choose the kind of meat you like, like ground turkey, lean ground beef, or ground chicken, or even plant-based alternatives like crumbled tofu or tempeh for a vegetarian option.
- Add chopped vegetables like zucchini, spinach, or corn to the meat filling for extra nutrients and colors.
- Feel free to play around with spices! Add cumin, red pepper flakes, chili powder, or smoked paprika for a spicier kick. Fresh herbs like parsley, cilantro, and basil can enhance the flavors.
- Instead of white rice, you can use brown rice; make sure to follow the instructions to cook brown rice since it takes longer than white rice. Experiment with cooked quinoa, cauliflower rice, or cooked lentils for a different texture and taste.
- Add cheese on top – when you remove the dish from the oven to add oil and pepper mix, also, sprinkle shredded cheese over each pepper. Return the dish to the oven and bake for 5-10 minutes or until the cheese is melted and bubbly. You can add cheddar cheese, mozzarella cheese, or Parmesan cheese.
- Instead of cheese, you can use dairy-free cheese or nutritional yeast for a dairy-free or vegan version.
How to Make These Delicious Gluten-Free Stuffed Peppers
- Preheat your oven to 392°F (200°C).
- Cook 1/2 cup of rice according to the package directions.
- Cut the tops off the bell peppers and remove the seeds. Rinse the peppers under cold water. Using a sharp knife, cut the peppers in half lengthwise.
- Heat 2 tablespoons of olive oil over medium heat in a large skillet.
- Add diced onions, and sauté until they become soft and translucent.
- Add the ground meat to the skillet and cook until it browns, breaking it apart with a spoon as it cooks.
- Stir in the spices – paprika, salt, pepper, Italian seasoning, and 2 tablespoons of tomato sauce. Cook the mixture for another 5-7 minutes, allowing the flavors to meld.
- Stir in the cooked rice and mix well with a wooden spoon.
- Grease the baking dish with 2 tablespoons of olive oil and 2 tablespoons of tomato sauce.
- Place the pepper halves in a greased baking dish.
- Stuff each bell pepper half with the stuffing mixture, pressing it down gently to fill the peppers evenly.
- Add 2 cups of water in the baking dish between the peppers (ensure not to pour the water over the filling).
- Add 1 teaspoon of tomato sauce over each pepper filling.
- Cover the dish with aluminum foil, and bake in the preheated oven for about 35-40 minutes. The peppers should be tender.
- While the dish is in the oven, prepare the mixture with 2 tablespoons of olive oil and 1 teaspoon of paprika in a small cup. Mix well.
- Remove the dish from the oven and sprinkle the oil and paprika mix over each pepper. Return the dish to the oven and bake for an additional 5-10 minutes.
- When finished, carefully remove the stuffed peppers from the oven. Allow them to cool for a few minutes before serving. You can garnish with fresh herbs like fresh parsley or fresh cilantro if you like.
Helpful Tips and Tricks
- Taste the filling mixture before stuffing the peppers. Adjust seasoning according to your preference.
- Cook the rice separately before adding it to the filling. This ensures the rice is fully cooked and doesn’t absorb excess moisture from the filling.
- Cover the baking dish with foil for the first part of baking to steam the peppers and ensure they cook evenly.
- Every oven is different, and cook time may vary. You can take the suggested baking time as guidance and test the peppers’ tenderness by inserting a fork or knife into the pepper. It should penetrate easily when they’re fully cooked.
- If you have leftovers, store them in an airtight container in the refrigerator. Stuffed peppers can be reheated in the oven or microwave and are great the next day.
Quick Tip!
Leftover rice can be a fantastic addition to stuffed peppers! Mix the leftover rice thoroughly with the meat and seasoning mix. This allows the flavors to blend, and the rice absorbs the delicious meaty juices and spices.
In conclusion, gluten-free stuffed peppers are a testament to simplicity and flavor. So next time in a grocery store, select the perfect peppers, grab the type of meat you like, and don’t be afraid to experiment with spices; you can add cheese and additional veggies to tailor the flavors to your liking.
This delicious meal is a perfect, nutritious, complete meal for the whole family. In my house, it is a favorite meal that my kiddos love (which I can’t say for other meals I prepare 😏!)
More Recipes You’ll Love
- Easy Vegetarian Stuffed Peppers with Tomato Sauce
- Greek Salad with Heirloom Tomato and Feta Cheese
- Easy and Delicious Mediterranean Rice Recipe
- Easy Crispy Air Fryer Brussel Sprouts with Bacon
- Easy Healthy Turkey Burger Recipe
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Gluten-free Meat and Rice Stuffed Peppers
Ingredients
- 5 bell peppers medium size
- 1/2 lb ground pork
- 1/4 onion medium size, diced
- 1/2 cup white rice uncooked
- salt and black pepper to taste
- 1 tsp paprika ground
- 1 tsp Italian seasoning
- 6 tbsp olive oil extra virgin
- 2 tbsp tomato sauce
- 10 tsp tomato sauce
- 2 cups water
Instructions
- Preheat your oven to 392°F (200°C).
- Cook 1/2 cup of rice according to the package directions.
- Cut the tops off the bell peppers and remove the seeds. Rinse the peppers under cold water. Using a sharp knife, cut the peppers in half lengthwise.
- Heat 2 tablespoons of olive oil over medium heat in a large skillet.
- Add diced onions, and sauté until they become soft and translucent.
- Add the ground meat to the skillet and cook until it browns, breaking it apart with a spoon as it cooks.
- Stir in the spices – paprika, salt, pepper, Italian seasoning, and 2 tablespoons of tomato sauce. Cook the mixture for another 5-7 minutes, allowing the flavors to meld.
- Stir in the cooked rice and mix well with a wooden spoon.
- Grease the baking dish with 2 tablespoons of olive oil and 2 tablespoons of tomato sauce.
- Place the pepper halves in a greased baking dish.
- Stuff each bell pepper half with the stuffing mixture, pressing it down gently to fill the peppers evenly.
- Add 2 cups of water in the baking dish between the peppers (ensure not to pour the water over the filling).
- Add 1 teaspoon of tomato sauce over each pepper filling.
- Cover the dish with aluminum foil, and bake in the preheated oven for about 35-40 minutes. The peppers should be tender.
- While the dish is in the oven, prepare the mixture with 2 tablespoons of olive oil and 1 teaspoon of paprika in a small cup. Mix well.
- Remove the dish from the oven and sprinkle the oil and paprika mix over each pepper. Return the dish to the oven and bake for an additional 5-10 minutes.
- When finished, carefully remove the stuffed peppers from the oven. Allow them to cool for a few minutes before serving. You can garnish with fresh herbs like fresh parsley or fresh cilantro if you like.
Video
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.
Substitutions/Variations
- I used red peppers, but you can also use green bell peppers or orange bell peppers.
- You can choose the kind of meat you like, like ground turkey, lean ground beef, or ground chicken, or even plant-based alternatives like crumbled tofu or tempeh for a vegetarian option.
- Add chopped vegetables like zucchini, spinach, or corn to the meat filling for extra nutrients and colors.
- Feel free to play around with spices! Add cumin, red pepper flakes, chili powder, or smoked paprika for a spicier kick. Fresh herbs like parsley, cilantro, and basil can enhance the flavors.
- Instead of white rice, you can use brown rice; make sure to follow the instructions to cook brown rice since it takes longer than white rice. Experiment with cooked quinoa, cauliflower rice, or cooked lentils for a different texture and taste.
- Add cheese on top – when you remove the dish from the oven to add oil and pepper mix, also, sprinkle shredded cheese over each pepper. Return the dish to the oven and bake for 5-10 minutes or until the cheese is melted and bubbly. You can add cheddar cheese, mozzarella cheese, or Parmesan cheese.
- Instead of cheese, you can use dairy-free cheese or nutritional yeast for a dairy-free or vegan version. You can also try different types of cheeses for varied flavors.
Helpful Tips and Tricks
- Taste the filling mixture before stuffing the peppers. Adjust seasoning according to your preference.
- Cook the rice separately before adding it to the filling. This ensures the rice is fully cooked and doesn’t absorb excess moisture from the filling.
- Cover the baking dish with foil for the first part of baking to steam the peppers and ensure they cook evenly.
- Every oven is different, and cook time may vary. You can take the suggested baking time as guidance and test the peppers’ tenderness by inserting a fork or knife into the pepper. It should penetrate easily when they’re fully cooked.
- If you have leftovers, store them in an airtight container in the refrigerator. Stuffed peppers can be reheated in the oven or microwave and are great the next day.
