Go Back
Print Pin

Gluten-Free Stuffed Peppers - A Cozy, Flavor-Packed Dinner

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 4 large bell peppers (any color, tops and seeds removed)
  • 1 pound ground turkey, chicken, or lean beef (or 1 can black beans, drained and rinsed, for vegetarian)
  • 1 cup cooked rice or quinoa (gluten-free)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup canned crushed tomatoes or tomato sauce (gluten-free)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup shredded mozzarella or jack cheese (optional; use dairy-free if needed)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Fresh parsley or cilantro, chopped (for garnish)
  • Optional add-ins: 1/2 cup corn kernels, 1/2 cup chopped mushrooms, or 1/2 cup diced zucchini

Instructions

  • Preheat and prep. Heat your oven to 375°F (190°C). Lightly oil a baking dish large enough to fit the peppers upright.
  • Prepare the peppers. Slice off the tops, remove seeds and membranes, and trim the bottoms slightly if needed so they stand. Place them in the baking dish, open side up.
  • Par-bake for tenderness. Brush the insides with a little olive oil and sprinkle with salt. Bake uncovered for 10 minutes to soften slightly. This helps them cook evenly later.
  • Cook the filling base. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
  • Brown the protein. Add ground turkey (or your choice) and cook, breaking it up, until no longer pink, 5–7 minutes. Season lightly with salt and pepper as it cooks. For a vegetarian version, sauté mushrooms until browned, then add black beans and heat through.
  • Season and sauce. Stir in cumin, smoked paprika, oregano, and red pepper flakes if using. Add tomato paste and cook 1 minute to caramelize. Pour in crushed tomatoes or sauce and simmer 3–4 minutes until slightly thickened.
  • Fold in grains and add-ins. Stir in cooked rice or quinoa and any optional veggies like corn or zucchini. Taste and adjust salt and pepper. The mixture should be savory and well-seasoned.
  • Stuff the peppers. Spoon the filling into each pepper, packing gently and mounding slightly on top. Sprinkle with cheese if using.
  • Bake to finish. Cover the dish loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until peppers are tender and cheese is melted and golden.
  • Garnish and serve. Let rest 5 minutes. Top with chopped parsley or cilantro. Serve warm with a simple green salad or roasted potatoes.