These gluten-free stuffed peppers are so good, I could eat them for breakfast, lunch, and dinner!
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About This Recipe
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 by improvising and estimating most ingredients/measurements, I made a point last fall to write it down. And that’s what you have here!
The key to stuffed peppers is that you boil the bell peppers in hot water to soften them, then fill with the yummy rice, meat, and vegetable mixture. They only broil in the oven for 10-15 minutes until the breadcrumbs are nice and crispy on top, so most of the time is the prep work, not the cooking!
Stuffed peppers are a meal in itself - they are so filling, we usually don't eat anything else with them!
Ingredients You Will Need For Stuffed Peppers
-Bell Peppers: I use red bell peppers because they are sweeter.
-Cooked Rice: This will be the main filling for the peppers.
-Ground Beef or Turkey: The protein for the peppers.
-Mushrooms & Onion: The vegetables in the filling- we will dice them small.
-Tomatoes & Tomato Paste: For the tomato flavor and to keep the filling together.
-Minced Garlic: For flavoring the filling. Garlic makes everything better!
-Spices: Salt, Pepper, Dried Rosemary, Garlic Powder: Again, to add flavor.
-Gluten-Free Breadcrumbs: For the crispy topping! See below for brand recommendations.
-Unsalted Butter: To make the breadcrumbs nice and golden brown.
How To Make Gluten-Free Stuffed Peppers
First, you'll prepare the filling ingredients - cook the rice, brown the meat, and chop up your vegetables. You'll also sauté your mushrooms and onions in garlic so they soften.
Next, you will prepare the peppers by hollowing them out and removing the seeds. Cut the tops off and also create a small hole in the bottom of each one for drainage. Then you'll boil the peppers for a few minutes so they soften.
Finally, you'll assemble all of the filling ingredients and using a spoon, scoop the filling into each of the hollowed peppers.
Last, you'll top each one with some breadcrumbs mixed with melted butter, and broil them for 10-15 minutes.
Can I Make This Dairy-Free?
Yes, absolutely! You'll just have to make sure the breadcrumbs you use are gluten and dairy free, as often they have parmesan cheese. Additionally, you'll need to use dairy-free butter, or just olive oil for cooking the vegetables and getting the breadcrumbs to crisp in the oven.
Gluten-Free Breadcrumbs
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 crispiness. I've also used them in gluten-free meatballs, gluten-free meatloaf, and gluten-free baked macaroni and cheese with success.
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. And the final result is always so tasty, even for leftovers!
Looking for more gluten-free dinner recipes?
This is the pad thai I learned to make right in Thailand, with a homemade sauce too!
This gluten-free potato leek soup is super creamy without the dairy.
Veggie chili requires minimum prep work and is packed with vegetables.
Want something easy with tons of flavor? Try chicken piccata over pasta or rice.
Check out over 100+ gluten-free recipes on the blog right here.
Here's the recipe for gluten-free stuffed peppers!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Stuffed Peppers
Delicious veggie and beef loaded peppers with a crispy gluten-free topping!
Ingredients
- 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
Instructions
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!). Melt 2-3 tablespoon in the microwave for 10-15 seconds in a small bowl and mix with the gluten-free breadcrumbs so they resemble a wet sand texture. Then sprinkle over each pepper.
Broil 10-15 minutes until crispy or golden brown. Enjoy!
Notes
Bell Peppers
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.
Extra Filling
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 Information
Yield 6 Serving Size 1Amount 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!
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