easy and healthy stuffed peppers recipe (gluten-free)

Indulge in a culinary adventure with my ultimate stuffed bell peppers recipe. These flavorful delights are more than just a meal – they’re a symphony of savory goodness. Bursting with a variety of ingredients like green and red peppers, lean ground beef, and an assortment of seasonings, this dish will elevate your home-cooked repertoire. In this blog post, i’ll guide you through crafting the perfect stuffed peppers, providing tips, insights, and variations to ensure your success. Get ready to savor the flavor!

Why Stuffed Peppers?

Stuffed peppers are a timeless comfort food, loved for their vibrant appearance and delightful blend of textures and tastes. This recipe not only combines the classic ingredients like marinara sauce, ground meats, and rice but also adds a unique twist with fresh herbs, garlic powder, and red pepper flakes. By following our expert guidance, you’ll master the art of making stuffed peppers that stand out in taste and appearance.

Ingredients: Crafting Culinary Excellence

Before we dive into the step-by-step instructions, let’s gather the essential ingredients: large bell peppers (mix and match colors for a visually stunning dish), lean ground beef, ground pork or ground turkey will do.  Yellow onions, garlic cloves,  tomato sauce, or crushed tomatoes, a blend of  Italian seasoning, fresh parsley, and a tantalizing duo of cheeses – mozzarella and Parmesan.

Prep the Bell Peppers:

Start by slicing off the tops of the large bell peppers, removing seeds and membranes. A colorful assortment of green, red, and orange bell peppers makes for an eye-catching presentation.

Create the Meat Mixture:

In a skillet over medium-high heat, sauté finely chopped yellow onions and minced garlic until they turn translucent. Add lean ground beef cooking until nicely browned. Drain any excess fat.

Season to Perfection:

Stir in tomato sauce, salt, pepper, oregano and thyme and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.

Fill and Bake:

Stuff each hollowed-out bell pepper with the meat mixture, packing it in tightly for maximum flavor. Arrange them in a baking dish and cover with foil.

Cheese-tastic Finish:

Uncover the dish, generously sprinkle parmesan and mozzarella on top of each stuffed pepper. Return to the oven until the cheese is golden and bubbling.

Get creative with your stuffed peppers by adding fresh herbs like basil and fresh parsley. If you prefer a vegetarian option, replace the ground meats with a mixture of quinoa and black beans. This recipe welcomes variations to allow you to tailor the dish to your taste preferences and dietary needs.

My ultimate stuffed bell peppers recipe offers a culinary masterpiece that’s both visually stunning and incredibly delicious. With a perfect balance of flavors and textures, this dish is sure to impress. Whether it’s a special occasion or a comforting weeknight dinner, these stuffed peppers are bound to become a family favorite. That’s whats for dinner!

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easy and healthy stuffed peppers recipe (gluten-free)


  • Author: Vinessa Rae
  • Total Time: 55 minutes
  • Yield: 4 peppers 1x
  • Diet: Gluten Free

Description

Stuffed bell peppers are a timeless comfort food that combines tender bell peppers with a savory filling. In this classic recipe, we’ll walk you through creating delicious stuffed peppers that are loaded with flavorful ground beef, aromatic onions, and garlic, all complemented by a rich tomato sauce and a cheesy topping. Ready to embark on a culinary journey? Let’s get started!


Ingredients

Scale
  • 4 large bell peppers (any color you prefer)
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside. If the peppers don’t stand upright, trim a small portion from the bottom to create a flat base.
  3. Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become translucent and fragrant, about 2-3 minutes.
  4. Brown the Ground Beef: Add the ground beef to the skillet with the sautéed onion and garlic. Break up the meat with a spatula and cook until it’s no longer pink. Drain any excess fat if needed.
  5. Season the Filling: Season the beef mixture with salt, pepper, dried oregano, and dried thyme. Stir well to combine the flavors.
  6. Mix in Tomato Sauce: Pour in the tomato sauce and stir it into the beef mixture. Allow it to simmer for 5-7 minutes, letting the flavors meld together. Taste and adjust the seasoning if necessary.
  7. Fill the Peppers: Carefully stuff each hollowed-out bell pepper with the beef mixture, packing it down gently as you go.
  8. Add Cheese Topping: Sprinkle shredded mozzarella and grated Parmesan cheese over the top of each stuffed pepper, creating a cheesy cap.
  9. Bake: Place the stuffed peppers in a baking dish. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
  10. Broil to Perfection: Remove the foil and switch your oven to broil. Return the peppers to the oven for an additional 2-3 minutes or until the cheese is golden and bubbly. Keep a close eye to prevent burning.
  11. Garnish and Serve: Carefully remove the stuffed peppers from the oven. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve hot and enjoy your classic stuffed bell peppers!

Notes

Equipment:

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: dinner
  • Method: bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 pepper

Keywords: gluten free stuffed peppers, gluten free peppers, stuffed peppers gluten free

 

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