Baked Stuffed Peppers

Stuffed peppers are retro dinner-table comfort that never needed gluten in the first place: bell peppers packed with a savory beef, rice, and tomato filling under a cheese lid. Par-roasting the peppers first is the fix for the crunchy-pepper, cold-center problem.

Yield: Serves 4 · Time: 1 hr 10 min

Ingredients

• 4 large bell peppers, halved through the stem and seeded
• 1 lb (450 g) ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups cooked white rice
• 1 can (14 oz) diced tomatoes, drained
• 2 tbsp tomato paste
• 1 tsp oregano + 1 tsp smoked paprika
• Salt and pepper
• 1 1/4 cups shredded mozzarella or cheddar

Directions

1. Roast the empty pepper halves cut-side up at 400°F (200°C) for 12 minutes.
2. Brown the beef with onion; add garlic, paste, and spices.
3. Stir in the rice and tomatoes; season well.
4. Pack the filling into the peppers, top with cheese.
5. Bake 20–25 minutes until bubbling and browned at the edges.

Pro tip: Draining the tomatoes keeps the filling scoopable instead of soupy — save the juice for the pan bottom.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

This post contains an Amazon affiliate link. As an Amazon Associate, glutenfreefarina.com/ may earn from qualifying purchases.

Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.