Gluten-Free Stuffed Bell Peppers

Looking for a tasty gluten-free dinner option? Try our easy-to-make stuffed bell peppers. Ready in under 1 hour!

Stuffed bell peppers are a classic dish that can be enjoyed by everyone. But for those looking for a gluten-free option 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.

🐄 How to Handle Raw Beef

Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid dripping onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.

💭 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 ½ 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 ¼ inch water and bake for 40 minutes or until the topping is brown and the peppers are tender.