Kayla Cappiello: 30-Minute Gluten Free Recipes

  • Home
  • Gluten Free
  • Dairy Free
  • Vegetarian
  • Nut Free
  • Vegan
menu icon
go to homepage
  • Gluten Free
  • Dairy Free
  • Nut Free
  • Tree Nut free
  • Vegan
    • Instagram
    • Pinterest
    • Substack
    • TikTok
  • search icon
    Homepage link
    • Gluten Free
    • Dairy Free
    • Nut Free
    • Tree Nut free
    • Vegan
    • Instagram
    • Pinterest
    • Substack
    • TikTok
  • ×
    Home » Gluten Free » Stuffed Peppers Without Rice Recipe (Gluten Free)

    Stuffed Peppers Without Rice Recipe (Gluten Free)

    May 2, 2024 · Modified: Jul 15, 2024 by Kayla Cappiello

    Jump to Recipe Jump to Video Print Recipe

    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.

    Stuffed Peppers Without Rice

    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. 
    Stuffed Peppers Without Rice

    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.

    Stuffed Peppers Without Rice

    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.

    Stuffed Peppers Without Rice

    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.

    Stuffed Peppers Without Rice

    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. 
    Stuffed Peppers Without Rice

    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.

    Stuffed Peppers Without Rice

    Looking for more allergy friendly easy recipe?

    • peanut butter and jelly overnight oats
      Peanut Butter And Jelly Overnight Oats (Gluten Free)
    • apple sauce oatmeal recipe
      Applesauce Oatmeal (Gluten free)
    • Air Fryer Burritos (Gluten Free)
    • Strawberry Loaf Cake (Gluten Free)
      Strawberry Loaf Cake (Gluten Free)

    If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along! 

    Stuffed Peppers Without Rice

    Stuffed Peppers Without Rice Recipe (Gluten Free)

    Kayla Cappiello
    These beef stuffed peppers without rice are gluten free, nut free and can be made dairy free. Stuffed peppers are one of my favorite classic recipes! These delicious Stuffed Peppers Without Rice are made with poblano peppers, shredded beef, black beans and cheese. These easy stuffed peppers are a perfect weeknight dinner the whole family will enjoy.
    Print Recipe Pin Recipe Save to Email
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dinner, lunch
    Cuisine American, Mexican
    Servings 2 Servings
    Calories 217 kcal

    Ingredients
      

    • 3 poblano peppers
    • 6 oz beef shredded
    • 1/2 cup black beans rinsed and drained
    • 3 slices low fat shredded cheddar cheese or dairy free cheese
    • 1/2 tsp Salt
    • 1/2 tsp Pepper
    • 1/2 tsp Garlic powder

    Instructions
     

    • Preheat your oven to 350°F
    • Slice the poblano peppers in half lengthwise. Carefully remove the seeds with a spoon.
    • Place the pepper halves on a baking sheet or casserole dish.
    • Bake the peppers for 15 minutes, cut-side facing up.
    • Remove the peppers from the oven and fill each half with the beef and beans.
    • Season with salt, pepper, and garlic powder.
    • Top each pepper with shredded cheddar cheese.
    • Bake for an additional 15 minutes, or until the cheese is melted.

    Video

    View this post on Instagram

    A post shared by Kayla Cappiello (@kaylacappiello)

    Nutrition

    Calories: 217kcalCarbohydrates: 19gProtein: 25gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 53mgSodium: 1226mgPotassium: 765mgFiber: 7gSugar: 4gVitamin A: 666IUVitamin C: 144mgCalcium: 53mgIron: 3mg
    Keyword gluten free
    Tried this recipe?Let me know how it was!

    Love this recipe? You can sign up here to receive easy meal plans, exclusive new recipes and updates!

    Filed Under: Dairy Free, Gluten Free, Gluten Free, Gluten Free Dinner Recipes, Gluten Free Lunch Recipes, Nut Free, Tree Nut free

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Hi! I'm Kayla.

    I’m so happy to have you here. I started sharing my easy gluten free recipes after going gluten free and realizing most recipes out there weren’t as easy or approachable as I wanted!

    I love sharing simple but delicious recipes that are gluten-free, dairy-free, and tree nut free. I hope as you too feel inspired to whip up some easy, delicious recipes! xoxo

    More about me

    Search

    New On the Blog

    • cornflake chicken tenders
      Cornflake Chicken Tenders (Gluten Free)
    • Strawberry Crumble Bars
      Strawberry Crumble Bars (Gluten Free)
    • burrata salad
      Burrata Salad (Gluten Free)
    • zucchini and feta salad (gluten free)
      Zucchini Salad Recipe  (Gluten Free)

    Subscribe Here

    Listen to the Podcast

    Cooking with Kayla: Cheddar Jalapeno Chicken Burgers (gluten free) by Kayla Cappiello

    Lets chat about this 30 minute, gluten-free chicken burger recipe

    Read on Substack

    Check Out My Cookbook