Description
These gluten-free stuffed peppers are filled with a savory blend of ground meat, quinoa or rice, vegetables, and cheese. They’re easy to customize, perfect for meal prep, and make a hearty, comforting dinner without the gluten.
Ingredients
6 bell peppers (red, yellow, or green)
1 lb ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 cup cooked quinoa or brown rice
1 (15 oz) can diced tomatoes
1 tsp Italian seasoning
1 cup shredded cheese (cheddar or mozzarella)
Salt and pepper to taste
Olive oil for cooking
Instructions
Preheat oven to 375°F.
Cut off the tops of bell peppers and remove seeds. Place upright in a baking dish.
In a skillet, sauté the onion and garlic in olive oil until they are soft. Add the ground meat and cook until it is browned.
Stir in diced tomatoes, cooked quinoa or rice, Italian seasoning, salt, pepper, and half the shredded cheese.
Fill each pepper with the mixture and top with the remaining cheese.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
Notes
For vegetarian or vegan versions, substitute meat with lentils or plant-based crumbles and use dairy-free cheese.
Pre-bake the peppers for 10 minutes to soften, if desired.
To freeze, assemble unbaked peppers, wrap tightly, and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: gluten-free stuffed peppers, gluten-free dinner, easy gluten-free meals, stuffed bell peppers, healthy recipes, quinoa stuffed peppers, meal prep, gluten-free comfort food