Gluten-Free Stuffed Bell Peppers
By the Gluten Free Recipes team ·
These vibrant bell peppers are generously filled with a savory blend of fluffy rice, your choice of protein, and crisp vegetables, all tossed in a zesty gluten-free sauce. Each bite offers a delightful mix of tender pepper, hearty filling, and bright, fresh flavors.
At a glance: This easy lunch recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 9 ingredients — including bell peppers, cooked rice, protein of choice — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Stuffed Bell Peppers: When preparing this lunch recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Stuffed Bell Peppers: This recipe is naturally gluten-free by using certified gluten-free grains or pasta and ensuring all added sauces and seasonings are free from gluten-containing grains.
Ingredients
- 4 medium bell peppers, any color, halved lengthwise and seeded
- 1 cup cooked rice, quinoa, or certified GF pasta
- 1 cup protein of choice (cooked shredded chicken, cooked shrimp, firm tofu cubes, or drained chickpeas)
- 2 cups finely diced fresh vegetables (e.g., zucchini, corn, black beans, onions)
- 2 tbsp gluten-free sauce (e.g., GF tamari, olive oil, or your favorite GF dressing)
- 1 tbsp fresh lemon juice or rice vinegar
- 1 tsp sesame oil or olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Place the halved bell peppers cut-side up in the prepared baking dish. If they wobble, you can slice a thin sliver off the bottom to create a stable base.
- 2
In a medium bowl, combine the cooked rice or certified GF pasta, your chosen protein, and the finely diced fresh vegetables. Stir these ingredients together until well mixed.
- 3
Add the gluten-free sauce, fresh lemon juice or rice vinegar, sesame oil or olive oil, salt, and black pepper to the bowl with the filling. Gently toss everything together until the filling is evenly coated and fragrant, about 1-2 minutes.
- 4
Generously spoon the filling mixture into each bell pepper half, pressing it down gently to ensure it's packed. You want the peppers to be full but not overflowing.
- 5
Cover the baking dish tightly with foil and bake for about 20 minutes, or until the bell peppers are tender when pierced with a fork and the filling is heated through. For a slightly browned top, you can remove the foil for the last 5 minutes of baking.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate zucchini then squeeze out excess moisture in a clean towel — too much water makes baked goods dense.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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