Stuffed bell peppers are a classic dish that can be enjoyed by everyone. But for those looking for a gluten-free option, it can be hard.
For the best results, try to choose the freshest bell peppers you can find. Look for bell peppers that are firm, shiny, and have no wrinkles or blemishes.
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Ingredient Substitution
You can use whatever color of Bell Pepper you want. Green, Red or Orange Bell Peppers will be fine for this recipe.
Recipe Variation
Vegetarians may opt for a filling made of quinoa or lentils mixed with veggies like mushrooms, zucchini, carrots, and spinach. Cheese lovers might add some mozzarella or feta cheese on top before baking.
Stuffed bell peppers make an excellent main course but can also be served as an appetizer or side dish depending on how large the bell peppers are.
They’re low-carb but also high fiber so they’re perfect if you’re watching your diet without sacrificing flavor.
Gather your Ingredients
You will need the following ingredients to make this Gluten-Free Stuffed Bell Peppers recipe (see recipe card for quantities): Yellow Bell Peppers, Lean Ground Beef, Yellow Onion, Sweet Corn, Tomato Sauce, Worcestershire Sauce, Ground Black Pepper, Mild Cheddar Cheese, Bread Crumbs and Unsalted Butter.
How to Make Stuffed Bell Peppers
- Preheat the oven to 350°F.
- Cut off the tops of the peppers and remove the seeds and membranes from the inside. Rinse the peppers under cold water to clean out any remaining bits.
- In a medium saucepan, bring water to boiling, add peppers, cover and parboil for five minutes. Drain and set aside.
- In a skillet, brown the ground beef on medium-high for five minutes then drain and discard the fat. Return the beef to the skillet.
- Add the onions and cook for two minutes. Add the corn, tomato sauce, Worcestershire sauce and ground black pepper. Cover and simmer for five minutes.
- Stir in 1/2 of the cheese. Divide the meat filling between the four bell peppers.
- Mix the bread crumbs with the melted butter. Stir in the remaining cheese and spoon divide equally over each Pepper.
- Stand the peppers upright in a small baking dish. Add 1/4 inch water and bake for 40 minutes or until the topping is brown and the peppers are tender.
Gluten-Free Stuffed Bell Peppers
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Ingredients
- 4 large Yellow Bell Peppers
- 1 lb Lean Ground Beef
- ¼ Cup Yellow Onion, diced
- 15 oz Sweet Corn
- 8 oz Tomato Sauce
- ½ Tsp Worcestershire Sauce
- ¼ Tsp Ground Black Pepper
- 4 oz Mild Cheddar Cheese, shredded
- ½ Cup Bread Crumbs, gluten-free
- 1 Tbsp Unsalted Butter, melted
Instructions
- Preheat the oven to 350°F.
- Cut off the tops of the peppers and remove the seeds and membranes from the inside. Rinse the peppers under cold water to clean out any remaining bits.
- In a medium saucepan, bring water to boiling, add peppers, cover and parboil for five minutes. Drain and set aside.
- In a skillet, brown the ground beef on medium-high for five minutes then drain and discard the fat. Return the beef to the skillet.
- Add the onions and cook for two minutes. Add the corn, tomato sauce, Worcestershire sauce and ground black pepper. Cover and simmer for five minutes.
- Stir in 1/2 of the cheese. Divide the meat filling between the four bell peppers.
- Mix the bread crumbs with the melted butter. Stir in the remaining cheese and spoon divide equally over each Pepper.
- Stand the peppers upright in a small baking dish. Add 1/4 inch water and bake for 40 minutes or until the topping is brown and the peppers are tender.
We need to make these again, they are so dang good!
I was a little hesitant when I read this recipe, but decided to try it anyhow. It was the best stuffed bell peppers that I have ever made. Very moist inside and very tasty.