As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes are made for people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies! 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, just like my 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!
- This is an easy one-pan meal with minimal clean up!
- This easy recipe can be made in different ways. You can ditch the beef and add more vegetables for vegetarian stuffed peppers.
- Packed with protein and fiber from the beef, beans, and peppers.
- Leftovers freeze well for quick future meals.
- A complete and balanced meal in one dish.
ingredients & substitutions
- Poblano peppers: These are mild green peppers. If you do not have poblano peppers you can also use green bell peppers, red bell peppers, yellow bell peppers or an orange bell pepper and make this a stuffed bell peppers recipe.
- Shredded beef: Any kind of cooked and shredded beef will work. You can also use any leftover meat, store-bought rotisserie chicken, any ground meat such as lean ground beef or ground turkey, ground pork, italian sausage or ground chicken instead. These are all available at your local grocery store.
- Black beans: These add protein and fiber to the Stuffed Peppers Without Rice. You can sub pinto beans or kidney beans instead. You can also add any other vegetables such as cauliflower rice, tomato puree, or diced tomatoes.
- Cheddar cheese: This is a classic melty cheese. Monterey Jack or pepper jack cheese would also be tasty. 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.
- Salt, pepper, garlic powder: These are basic seasonings that add flavor. You can use any of your favorite seasonings like italian seasoning, taco seasoning, chili powder or fresh basil.
taste & texture
The poblano peppers have a mild, slightly grassy flavor that pairs well with the seasoned beef or veggie filling. The black beans add heartiness and a little smokiness. The cheese on top melts for a creamy and rich taste. The overall texture of the Stuffed Peppers Without Rice is soft from the cooked peppers and filling, with a slight crunch from the unmelted cheese on top.
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 like to 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, 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, ditch the beef and cheese. Saute chopped mushrooms, onions, and bell peppers in a large skillet instead. Cook on medium heat. Stuff the peppers with the veggie “meat mixture” and top with a vegan cheese alternative. Bake as directed.
serving, storing and meal prepping
Serve these Stuffed Peppers Without Rice warm, right out of the oven. Enjoy them on their own or 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, 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, simply double or triple the recipe and divide the stuffed peppers into individual containers before baking. Freeze them for grab-and-go lunches throughout the week.
Looking for more allergy friendly easy recipe?
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 Recipe (Gluten Free)
Ingredients
- 3 poblano peppers
- 2 cups shredded beef
- 1/2 cup black beans rinsed and drained
- 3 slices 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.
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