Gluten-Free Stuffed Bell Peppers

Ingredients

Shop links on this page are for cooked rice, quinoa, or GF pasta, gluten-free sauce, fresh lemon juice or rice vinegar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 4 medium bell peppers, any color, halved lengthwise and seeded
• 1 cup cooked rice, quinoa, or GF pasta Shop
• 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) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or olive oil Shop
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 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. 2 In a medium bowl, combine the cooked rice or GF pasta, your chosen protein, and the finely diced fresh vegetables. Stir these ingredients together until well mixed.
3. 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. 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. 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

• Uncover the peppers for the last 5-10 minutes of baking so the tops brown a little.
• If you prefer softer peppers, microwave or blanch the halves for 2-3 minutes before filling.
• Pack the filling firmly, as step 4 says, so the peppers hold together when served.

Common questions