Gluten-free Meat and Rice Stuffed Peppers
This flavorful dish is packed with ground meat, rice, and aromatic spices, perfect for those seeking a satisfying gluten-free meal.
Servings: 4 people
Calories: 468kcal
Ingredients
- 5 bell peppers medium size
- ½ lb ground pork
- ¼ onion medium size, diced
- ½ cup white rice uncooked
- salt and black pepper to taste
- 1 teaspoon paprika ground
- 1 teaspoon Italian seasoning
- 6 tablespoon olive oil extra virgin
- 2 tablespoon tomato sauce
- 10 teaspoon tomato sauce
- 2 cups water
Instructions
- Preheat your oven to 392°F (200°C).
- Cook ½ 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.
Nutrition
Calories: 468kcal | Carbohydrates: 30g | Protein: 13g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 590mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5002IU | Vitamin C: 193mg | Calcium: 42mg | Iron: 2mg
