Gluten-Free Classic Stuffed Bell Peppers

Savor the hearty comfort of these Gluten-Free Classic Stuffed Bell Peppers, a wholesome twist on a beloved family favorite. Perfectly roasted bell peppers are filled to the brim with a flavorful mixture of seasoned ground beef, fluffy white rice, and a zesty tomato sauce, all elevated by a dash of gluten-free Worcestershire sauce and aromatic oregano. Topped with gooey melted mozzarella cheese and garnished with fresh parsley, these stuffed peppers are a show-stopping dish that's naturally gluten-free and irresistibly delicious. Whether you're serving dinner guests or preparing a comforting weeknight meal, this easy-to-follow recipe promises satisfying flavors in every bite. Ready in just over an hour, it's a perfect gluten-free dinner option that’s as nutritious as it is indulgent!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 large bell peppers
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup cooked white rice
• 1 cup tomato sauce
• 1 tablespoon gluten-free Worcestershire sauce
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375 degrees F (190 degrees C).

Step 2

Cut the tops off of the bell peppers and remove the seeds and membranes. If necessary, trim the bottom of the peppers slightly to ensure they stand upright.

Step 3

Place the peppers in a baking dish and set aside.

Step 4

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, then sauté until the onion becomes translucent, about 3-4 minutes.

Step 5

Add the ground beef to the skillet and cook until it is browned, breaking it apart with a spatula as it cooks. Drain any excess fat from the skillet.

Step 6

Stir in the cooked rice, tomato sauce, gluten-free Worcestershire sauce, dried oregano, salt, and black pepper. Mix until everything is well combined.

Step 7

Fill each bell pepper with the beef and rice mixture, pressing it down gently with a spoon to pack it in.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 9

Remove the foil and sprinkle the tops of the stuffed peppers with shredded mozzarella cheese.

Step 10

Return the dish to the oven and bake, uncovered, for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1776.1g)

Amount per serving	% Daily Value*
Calories	2050.4

Total Fat 125.1g	0%
Saturated Fat 49.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 401.4mg	0%
Sodium 3180.8mg	0%
Total Carbohydrate 120.9g	0%
Dietary Fiber 17.0g	0%
Total Sugars 32.3g
Protein 120.5g	0%

Vitamin D 0IU	0%
Calcium 973.4mg	0%
Iron 12.5mg	0%
Potassium 2693.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 23.0%

Carbs: 23.1%