Gluten-Free Classic Stuffed Bell Peppers
Elevate your dinner game with these **Gluten-Free Classic Stuffed Bell Peppers**, a hearty and flavorful dish that’s perfect for gluten-sensitive eaters and pepper-lovers alike. Tender bell peppers are filled to the brim with a savory mixture of seasoned ground beef, fluffy white rice, and rich tomato sauce, enhanced by the added depth of gluten-free Worcestershire sauce and aromatic oregano. Baked to perfection, these peppers are crowned with gooey melted mozzarella cheese and a sprinkle of fresh parsley for a vibrant, satisfying finish. This easy-to-follow recipe fits seamlessly into busy schedules, requiring just 20 minutes of prep time and ideal for meal prepping or impressing at dinnertime. Perfectly portioned for four servings, it’s a wholesome comfort food classic that’s bursting with flavor, gluten-free goodness, and eye-catching appeal!
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Recipe Information
Ingredients
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup cooked white rice
- 1 cup tomato sauce
- 1 tablespoon gluten-free Worcestershire sauce
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375 degrees F (190 degrees C).
Cut the tops off of the bell peppers and remove the seeds and membranes. If necessary, trim the bottom of the peppers slightly to ensure they stand upright.
Place the peppers in a baking dish and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, then sauté until the onion becomes translucent, about 3-4 minutes.
Add the ground beef to the skillet and cook until it is browned, breaking it apart with a spatula as it cooks. Drain any excess fat from the skillet.
Stir in the cooked rice, tomato sauce, gluten-free Worcestershire sauce, dried oregano, salt, and black pepper. Mix until everything is well combined.
Fill each bell pepper with the beef and rice mixture, pressing it down gently with a spoon to pack it in.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the tops of the stuffed peppers with shredded mozzarella cheese.
Return the dish to the oven and bake, uncovered, for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 32.3 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 973 mg | 75% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2694 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
