Stuffed Peppers Without Rice Recipe (Gluten Free)

As someone who is celiac and allergic to almonds, I love finding recipes that cater to all of my allergies at the same time! These Stuffed peppers are one of my favorite classic recipes and they are actually naturally gluten free and almond free!

These easy stuffed peppers are a perfect weeknight dinner the whole family will enjoy, just like my vegan stuffed pepper casserole. They taste like homemade mexican food without any of the wait for take-out!

I love cooking with bell peppers. Whether it is roasting them, stuffing them or even using them to make a sauce, they are the perfect addition to an easy weeknight dinner, especially this Banana Pepper Pizza and Vegan Stuffed Pepper Casserole.

why you’ll love this allergy friendly recipe

• This delicious Stuffed Peppers Without Rice recipe has so much flavor between the beef and the peppers! Even though its an easy recipe, I feel like it has way more flavor that some recipes with 20+ ingredients.
• This is an easy one-pan meal with minimal clean up! If you’re like me and hate doing dishes this is an ideal meal!
• Leftovers freeze well for quick future meals. I love defrosting these when I’m in a pinch and heating them up in the air fryer!

ingredients & substitutions

• Poblano peppers: These are mild green peppers. If you do not have poblano peppers, I also like to use green bell peppers, red bell peppers, yellow bell peppers or orange bell peppers. I guess now we can call it a stuffed bell peppers recipe!
• Shredded beef: Any kind of cooked and shredded beef will work. I also like to use any leftover meat or store-bought rotisserie chicken to save time. Ground meat such as lean ground beef or ground turkey, ground pork, italian sausage or ground chicken work too. These are all available at your local grocery store. 
• Cheddar cheese: This gives the stuffed peppers a melted cheesy topping but I omit it when I need a dairy free dish. I also have used dairy free cheese on top too! Monterey Jack or pepper jack cheese would also be a good option. You can even use a Mexican cheese blend or mozzarella cheese. If you prefer a creamier cheese you can mix in some cream cheese. For a higher protein option you can use cottage cheese but it will change the flavoring. 

directions

Step 1

Preheat your oven to 350°F 

Step 2

Slice peppers in half lengthwise. Carefully remove the seeds with a spoon. Place the halved peppers on a lined baking sheet, sheet pan, baking dish or casserole dish.

Step 3

Bake the peppers for 15 minutes, cut-side facing up. You do not need to drizzle with olive oil or spray with cooking spray.

Step 4

Remove the tender bell pepper from the oven and fill each half with the beef and beans. Season the top of the peppers with sea salt, black pepper, and garlic powder. Top each Stuffed Peppers Without Rice with shredded cheddar cheese.

Step 5

Bake for an additional 15 minutes, or until the cheese is melted.

expert tips & tricks

• I top my Stuffed Peppers Without Rice with shredded lettuce and sour cream and serve over white rice. You can also sprinkle with parmesan cheese before serving.
• You can add various sauces to the shredded beef before stuffing the peppers for extra flavor. You can add worcestershire sauce, tomato sauce, tomato paste or marinara sauce.
• I’m a huge fan of air fryer recipes! You can also make this Stuffed Peppers Without Rice recipe in the air fryer. Cooking time will vary. 

recipe variations 

• For a low carb option, I skip the beans and fill the peppers with riced cauliflower instead. Top with cheese and bake as usual. 
• One of my favorite ways to make this Stuffed Peppers Without Rice recipe lower in fat is to use ground turkey or chicken breast instead of beef. You can skip the cheese topping. You can add a dollop of low-fat Greek yogurt instead for a touch of creaminess.
• To create vegan Stuffed Peppers Without Rice, I ditch the beef and cheese. Saute chopped mushrooms, onions, and bell peppers in a large skillet instead. I cook on medium heat. I stuff the peppers with the veggie “meat mixture” and top with a vegan cheese alternative. Then I bake as directed.

serving, storing and meal prepping

I serve these Stuffed Peppers Without Rice warm, right out of the oven. I enjoy them on their own or I serve with a side of rice or quinoa. Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also Serve on top of a bed of brown rice or with a rice side dish. 

For freezing, I let the peppers cool completely, then place them in a freezer-safe container. They’ll keep for up to 2 months. Reheat frozen peppers in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through.

To meal prep these Stuffed Peppers Without Rice, I simply double or triple the recipe and divide the stuffed peppers into individual containers before baking. I like to freeze them for my easy grab-and-go lunches throughout the week.

Looking for more allergy friendly easy recipe?

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