Awesome Gluten Free Stuffed Peppers Recipe - Fit and Awesome (2024)
Stuffed peppers were a new thing to me up until about 6 months ago, but I now make these about every other week. They are filled with ground turkey (or beef), black beans, tomatoes, onion and wonderful spices like cumin and chili powder.
There was a time in my life when I hated peppers, avoided them completely. I’m also not a fan of too much spice. A burning mouth is not my idea of a good time (and still isn’t). I’ve grown to love bell peppers (and a few others in salsa) because they are sweet (especially orange bell peppers) and don’t make my mouth feel like it’s on fire. I have no doubt you can alter this recipe if you like more spice to include pepper flakes or chopped spicy peppers if you prefer a little kick to your food.
The stuffing is also great served by itself in a bowl or as a dip with tortilla chips! We use leftovers as dip. And, it’s naturally gluten free*!
When I found this recipe, I was just looking for something new with a lean meat to eat (you can use ground turkey or ground beef, I obviously go with turkey). A mom in one of my mommy groups shared this recipe, and I can tell you it was a huge hit with the whole family. Even my picky eater son will eat the beans, larger chunks of turkey and some of the pepper!
While the spices aren’t called out in measurements, this made the recipe that much more fun to play with and get the taste everyone enjoyed. For instance, I never think anything has too much cumin (my favorite spice) so I just keep adding it until the mixture smells up the whole house as it cooks. When it’s time to eat, I just throw some sour cream on top and you’re set!
Depending on the size of your bell peppers, you are likely to have leftover stuffing mixture which is great to eat by itself. This recipe usually makes it through at least 2 meals for my family of 3 (which includes a toddler, baby as well but he doesn’t count yet for meals). Feel free to share your experiences with this recipe, what worked for you and what didn’t!
Spices to taste: cumin, chili powder, salt, pepper, garlic powder, onion powder, pinch oregano
Toppings to serve (to taste): sour cream, salsa, avocado
Directions
1)Set your rice to cook (TIP: for brown rice, it’s generally one cup of rice to two cups of water and takes approximately 20 minutes after the water boils).
2)Preheat your oven to 375.
3)About 10 minutes into your rice cooking, dice an onion and cook it with your choice of meat over medium heat until the meat is cooked through.
4)Add your spices and stir, then add your strained black beans, tomato sauce, diced tomatoes, and rice. Stir. Simmer for 20 minutes on low.
5)While your mixture is simmering, core the peppers and place in a large dish (non-metal is recommended). Bake for 20 minutes.
6)Once the peppers are done, stuff them with the mixture until the peppers are near overflowing (careful not to split your peppers as you stuff them or your filling will ooze out the side).
7)Place back in the oven for 15 minutes. Then, add your shredded cheese to the top, and bake for an additional 15 minutes.
8)Serve with your toppings of choice. Enjoy!
Paleo Alternative – eliminate the rice, black beans and cheese and this stuffed peppers recipe is perfectly paleo!
Kristine is a SAHM to two beautiful boys (ages 3 and 5 months) in the Pacific Northwest and is married with a cat and two free-roaming bunnies. Needless to say, life at her house can get pretty hectic! That’s why she created KrisBeeMama.com to help her fellow moms with parentingtips, mom stories, recipes (gluten free), crafts, budgeting, meal planning and anything else she can think of that could bring some order and understanding to the chaos of parenthood. Parenthood: A guessing game with a million handbooks.
You Might Also Like
Gluten-Free Restaurant Guide: Fresh Brothers Gluten Free PizzaQuick and Healthy Smash CakeNew Products from Virtual Expo West 2020The Dukan Diet Gluten Free Style+ My First GiveawayWhole30 Day 29 Recap: Bring It On!Slow Cooker Paleo Meatloaf Recipe: Ground Beef or Turkey VeggieSpicy Curry Turkey Bowl with Cauliflower Rice RecipeCook Healthy And Fresh Food In Under Thirty Minutes With Meal Kits
Choose ground beef with the highest percentage of fat, as more fat equals more flavor. Watch the clock. Avoid baking the stuffed peppers for too long. This causes them to fall apart and become soggy.
Seasoning. Peppers can be quite bland on their own so seasoning the inside of the cavity with salt is very important. Be sure to taste your stuffing prior to filling the peppers and make any adjustments there as well.
Each half bell pepper has a flavorful filling made with ground beef and rice in a tomato sauce with a little bit of cheese sprinkled on top. Stuffed peppers are an easy meal to make at home, but sometimes you just want to save the hassle and cook something simple.
One of the most common reasons for pepper flowers falling off is due to high temperatures stressing out the plant. While pepper plants love to grow and thrive in moderately warm climates, too much heat causes them to take in more water and nutrients than normal.
Filleting a pepper is the best way to easily separate the seeds and pith from the flesh. Doing this allows you to get the most pepper flavor possible with the least amount of heat.
I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.
Try adding basil, chives, cilantro, coriander, cumin, curry, garlic, marjoram, or rosemary to you bell peppers when cooking for more amazing flavor combinations. Top them with cheese. Sautéed bell peppers are amazing with a little added cheese and can really elevate their flavor and presentation.
The pre-made stuffed peppers are gluten-free, but processed in a facility with wheat/soy. There is absolutely no way you're going to find pre-made meals without soy. Gluten, maybe. But not soy.
Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular recipe.
Along with taste, the insoluble fiber found in peppers and spinach is beneficial for keeping your digestive tract healthy, while the brown rice can help control blood cholesterol levels. Another bonus: Spinach is high in calcium – a half cup provides 122 milligrams of calcium!
Cook the meat before stuffing the peppers. I also parboil my peppers so they are easier to stuff. The flavor the peppers impart to the dish is amazing. Don't forget to eat the peppers!
With the simple trick of using a muffin tin, ramekin, or other handy kitchen pan, you can ensure that your stuffed peppers stay upright and always cook perfectly. Say goodbye to the frustration of toppling peppers and enjoy a hassle-free cooking experience.
I usually only have a few peppers in my garden, so I place a one to two foot stake next to each plant when young. I don't tie it to the stake. The plant leans on the stake and just that little bit of support keeps the plants upright. If growing a row of peppers, you can try what commercial growers do.
ANSWER: Some recipes call for blanching the peppers to soften them slightly; others do not. Green peppers at a local store were stuffed with a raw ground meat mixture and looked as though they were not boiled or blanched. If you bake peppers this way, they will take longer to cook and will hold their shape better.
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
