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Gluten Free Stuffed Peppers

Gluten Free Stuffed Peppers Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 lb ground beef
  • 2 garlic cloves, minced
  • 1 cup cooked white rice
  • 1 cup tomato sauce
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup shredded mozzarella
  • Fresh basil and extra tomato sauce for serving

Method
 

  1. Preheat oven to 375°F. Bring salted water to a boil. Cut pepper tops off, remove seeds, and blanch peppers and tops for 3 minutes. Drain upside down.
  2. Heat oil in a skillet over medium-high. Cook onion 4 minutes. Add beef and cook 6-8 minutes until browned, adding garlic in the last minute.
  3. Reduce heat to low. Stir in rice, tomato sauce, Italian seasoning, salt, and pepper. Cook 2 minutes until warm and uniform.
  4. Stand peppers in a baking dish and spoon the filling into each, pressing gently. Top with extra sauce if desired.
  5. Cover with foil and bake 25 minutes. Uncover, top with mozzarella, and broil 2-3 minutes until bubbly and golden.
  6. Plate the peppers, top with the pepper caps, spoon pan juices or extra sauce around them, and scatter basil on top. Serve hot.

Notes

You can stuff the peppers a day ahead and keep them covered in the fridge. Bake them straight from the fridge, adding about 5 minutes to the covered bake time before broiling.