To me, mexican food is the easiest to make gluten free and nut free because so many dishes are made from rice! Which means, its SUPER easy to make allergy friendly. This Easy Deconstructed Stuffed Peppers is an easy gluten free meal. It is also a nut free recipe.
I love cooking my mexican recipes naturally gluten free by using rice. The recipes were able to be easily adjusted and still taste super delicious and authentic! This easy weeknight dinner takes less than 30 minutes to make and the whole thing cooks up in just ONE PAN!
This easy weeknight meal is made in 30 minutes or less and uses minimal dishes. This meal has all the flavors of a delicious stuffed pepper without any of the assembly work! This stuffed pepper casserole is an easy main dish your whole family will love, just like my gluten free stuffed peppers without rice.
If you love a one pan meal like I do, you’ll also love this easy chicken taco rice casserole and this one pan chicken teriyaki!
why you’ll love this allergy friendly recipe
- All the taste of traditional stuffed peppers but this deconstructed version takes less work! I love how stuffed peppers taste but I’m so lazy when it comes to making them so this dish is my go-to lazy version!
- I love one-pan meals! They’re easy to clean up and you don’t have to spend time doing a lot of dishes. These deconstructed stuffed peppers are an easy one-pan meal.
- This easy weeknight meal is made with simple ingredients and delicious flavors.
- This recipe mixes easy prep with traditional dish flavors to create a delicious meal. An easy spin on stuff peppers.
ingredients & substitutions
Poblano peppers: These mild green peppers are the base of the deconstructed stuffed peppers. You can use green bell peppers, yellow bell peppers, orange bell peppers or red bell peppers instead, but they’ll be sweeter. Use any color of bell pepper or a mix.
Onion: I love adding onions because they add flavor to the unstuffed pepper casserole recipe. Any type of onion will work, like yellow or white. My favorite are vidalia onions.
Olive oil: For cooking the deconstructed stuffed peppers without sticking to a pan. You can use any other cooking oil you have, like vegetable or canola oil.
Shredded beef: Pre-cooked leftover beef works great. You can also use lean ground beef or any other ground meat. You can use use ground turkey, ground pork or ground chicken, and cook it in the pan before adding other ingredients.
Cooked rice: Any kind of cooked rice works. Leftover rice is perfect. You can use brown rice, cauliflower rice, regular white rice, long grain, instant rice or standard uncooked rice. If cooking the rice on the stovetop, use chicken broth or beef broth instead of water for extra flavor.
Diced tomatoes with green chilis: Adds a little spice and tomato flavor to the deconstructed stuffed peppers. You can use diced tomatoes alone, tomato sauce or salsa instead.
Black beans: Adds protein and fiber. You can use pinto beans or kidney beans instead.
Shredded cheddar cheese: Melts on top for a cheesy goodness. Any type of shredded cheese you like works! You can use any fat free or dairy free cheese. You can use fresh or shredded cheese. Sub mozzarella cheese instead if you prefer.
Sea Salt and black pepper: To season the unstuffed peppers recipe. You can adjust the amount to your preference or add any of your favorite seasonings like garlic powder, red pepper flakes or fresh parsley. Sometimes I even use a little bit of italian seasoning.
directions
Step 1
Heat olive oil or avocado oil in a large skillet or deep skillet over medium heat. Add the sliced peppers and onions, and cook for 5-7 minutes, stirring occasionally every couple of minutes, until softened.
Step 2
Cook the rice according to box directions in a pot or rice cooker. Or heat up microwavable rice or defrost frozen rice to room temperature.
Step 3
Add the shredded beef, cooked rice, diced tomatoes with green chilis, and black beans to the large nonstick skillet with the softened peppers and chopped onion. Stir everything together to combine. Season with salt and pepper to taste.
Step 4
Heat everything through for a few minutes, until warmed through.
Step 5
Remove the skillet from the heat and sprinkle the meat mixture with shredded cheese generously over the top. You can either cover the pan and let the cheese melt from the residual heat, or place it under the broiler for a minute or two until melted and bubbly.
Step 6
Serve the deconstructed stuffed peppers and Enjoy! Serve the unstuffed pepper skillet hot with your favorite toppings like sour cream, avocado, or chopped fresh cilantro.
expert tips & tricks
- You can make this deconstructed stuffed peppers in a slow cooker, air fryer or instant pot but cooking time will vary.
- Serve alongside a simple green salad with lettuce, fresh tomatoes, cucumbers and a homemade olive oil dressing. I love simple side dishes.
recipe variations
- For a low-carb deconstructed stuffed peppers, I like to skip the rice and add extra vegetables like chopped zucchini or riced cauliflower. It will still have great flavors with less carbs.
- When I want to make the deconstructed stuffed peppers lower in fat, I use lean ground beef, ground turkey or ground chicken instead of pre-shredded beef and drain any excess fat after cooking.
- For vegan deconstructed stuffed peppers, I use crumbled tempeh, chickpeas or lentils instead of shredded beef. Choose a vegan cheese alternative for the topping.
serving, storing and meal prepping
I like to serve the unstuffed pepper skillet hot with your favorite toppings. This delicious dinner reheats well, so you can enjoy it for lunch or dinner throughout the week or the next day. You can even make this in a big batch and separate into individual portions for the perfect meal prep.
For fridge storage, I let the skillet cool completely, then transfer it to an airtight container. Store leftovers in the fridge for up to 3 days.
For freezer storage, I portion the deconstructed stuffed peppers into individual freezer-safe containers. Label them with the date. Frozen skillet meals will stay good for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, I like to use the stovetop or microwave. On the stovetop, heat over medium heat, stirring occasionally, until warmed through. In the microwave, reheat the deconstructed stuffed peppers in portions on medium power, stirring halfway through, until hot.
Looking for more allergy friendly easy recipe?
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Easy Deconstructed Stuffed Peppers (Gluten free)
Ingredients
- 4 poblano peppers sliced
- 1/2 onion sliced
- 2 tablespoons olive oil
- 3 cups shredded beef cooked and shredded
- 2 cups White rice
- 1/2 cup diced tomatoes with green chilis
- 1 cup black beans
- Shredded cheddar cheese or dairy free option
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced peppers and onions, and cook for 5-7 minutes, stirring occasionally, until softened.
- Cook the rice according to box directions in a pot or rice cooker. Or heat up microwavable rice or defrost frozen rice to room temperature.
- Add the shredded beef, cooked rice, diced tomatoes with green chilis, and black beans to the skillet with the softened peppers and onions. Stir everything together to combine.
- Season with salt and pepper to taste.
- Heat everything through for a few minutes, until warmed through.
- Remove the skillet from the heat and sprinkle the shredded cheese generously over the top. You can either cover the pan and let the cheese melt from the residual heat, or place it under the broiler for a minute or two until melted and bubbly.
- Serve and Enjoy! Serve the unstuffed pepper skillet hot with your favorite toppings like sour cream, avocado, or chopped fresh cilantro.
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