These gluten-free stuffed peppers are so good, I could eat them for breakfast, lunch, and dinner!
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
This is often what happens when Dylan and I make them. The peppers are so delicious I want them for every meal. We always make a lot of filling so if we run out of peppers, we can still enjoy the tasty rice mixture, which delicious by itself.
My mother-in-law Lisa makes this recipe often, and Dylan made it for me (with gluten-free adaptations) a few years ago. After having gluten-free stuffed peppers multiple times with improvising and estimating most ingredients/measurements, I made a point last fall to write it down. And that’s what you have here!
The only gluten-free change to stuffed peppers to make it gluten-free is the breadcrumbs. Besides that, this recipe is rice, veggies, and protein! Roasting vegetables in the oven are one of my favorite ways to eat them, and with the addition of the breadcrumbs, it's a wonderful combo.
Be warned - this recipe has a lot of steps, but they are always well worth it. I like teaming up with Dylan in the kitchen to make this together on a weekend - consider it a great date night activity!
We like Aleia’s gluten-free breadcrumbs for all gluten-free recipes. They work well and substitute just fine for regular breadcrumbs - with great Italian seasoning and extra cripsiness!
- 4-6 Red Bell Peppers, tops cut off and insides removed
- 2-3 cups cooked white rice (3 cups if you decide to make the extra filling)
- 1 lb ground beef
- 1 small package (8 oz) of mushrooms, chopped small
- 1 small yellow onion, chopped small
- 2 14.5 oz cans of petite diced tomatoes, partially drained
- 1 6 oz can tomato paste
- 2-3 tablespoon minced garlic
- Salt & pepper to taste
- Garlic powder to taste
- Dried rosemary to taste
- Gluten-free breadcrumbs
- 1-2 tablespoon Unsalted Butter, melted
Cook the rice first so it is done and ready to go. Toss with unsalted butter/oil of choice and set aside.
Sauté ground beef and drain fat in skillet. Add seasonings of choice (I use salt, pepper, garlic powder & rosemary!) and set aside.
In another skillet, add unsalted butter/oil of choice to the pan. Sauté chopped onion and mushrooms until soft, about 10 minutes. Add salt and pepper to taste. Remove from heat and set aside.
Wash and dry bell peppers. Cut off the tops of the peppers, and scoop out the seeds and insides. Make a small hole (about the size of a dime) at the bottom of each pepper to allow drainage.
In a large pot, boil 4 cups of water. When the water is boiling, lower peppers carefully into the pot, allowing them to submerge completely. Soften the peppers for 8-10 minutes until they begin to wilt and are soft to pierce with a fork. Remove carefully with tongs and drain excess water.
Preheat oven to broil. In a large mixing bowl, combine the rice, ground beef, mushrooms, and onions. Then add the two cans of diced tomatoes (partially drained), and the can of tomato paste, as well as 2-3 heaping tablespoons of minced garlic. Check for seasoning and add what you feel is best.
Fill peppers with the rice mixture and pack down with a spoon. Place peppers on a baking sheet or jelly roll pan (a baking sheet with sides!). Top with breadcrumbs on each and drizzle melted butter over each (melt 2-3 tablespoon in the microwave for 10-15 seconds in a small bowl).
Broil 10-15 minutes until crispy or golden brown. Enjoy!
Be sure to cut the tops off the pepper by cutting in a circular motion around the stem. Allow enough space to take the top off completely. Scoop out the insides and deposit in compost or trash. Make a small hole (about the size of a dime) in the bottom of the pepper to allow drainage.
We always cook 3 cups of rice in our rice cooker to have extra filling. You don’t need to and can adjust to whatever you prefer, but I highly recommend it! The filling is so good.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 540Total Fat 18gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 8gCholesterol 77mgSodium 181mgCarbohydrates 66gFiber 4gSugar 10gProtein 28g
Do you like stuffed peppers?
What fillings would you add?
Let me know in the comments!