Meat and Rice Stuffed Peppers (Gluten-Free)

5 from 2 votes

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

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American, Balkan, Mediterranean

Servings: people

Calories: 419kcal

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

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.

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.