Colorful Gluten-Free Stuffed Bell Peppers
Bright, vibrant, and packed with flavor! Sweet red, orange, and yellow bell peppers are stuffed to the brim with seasoned beef, rice, black beans, and melted cheese for an easy, naturally gluten-free dinner that looks as amazing as it tastes.
Prep time: 15 mins | Cook time: 45 mins | Servings: 4–6
Ingredients:
- 4 to 6 large sweet bell peppers (red, orange, or yellow)
- 1 lb lean ground beef or turkey
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced fire-roasted tomatoes, lightly drained
- 1 cup cooked long-grain white or brown rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1.5 cups shredded Monterey Jack or Cheddar cheese, divided
- Salt and black pepper, to taste
- Fresh chopped cilantro for garnish
Instructions:
1. Prep Peppers: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out seeds and inner white membranes. Stand them upright in a deep 9×13-inch baking dish. Pour 1/4 cup of water into the bottom of the dish around the peppers.
2. Make Filling: Heat olive oil in a skillet over medium-high heat. Add diced onion and cook for 3 minutes. Add ground meat and garlic, breaking up the meat until cooked through. Drain excess grease.
3. Season & Combine: Stir in cumin, chili powder, paprika, salt, and pepper. Remove from heat and stir in diced tomatoes, cooked rice, rinsed black beans, and 1 cup of the shredded cheese.
4. Stuff & Bake: Spoon filling generously into each pepper cavity until slightly mounded. Cover baking dish tightly with aluminum foil and bake for 35 minutes until peppers are fork-tender.
5. Melt Cheese: Carefully remove foil, top peppers with remaining 1/2 cup cheese, and bake uncovered for an additional 10 minutes until cheese is melted and bubbling. Garnish with cilantro.
Beginner Tip (Skip the Green Peppers!): Sweet red, yellow, and orange bell peppers are fully vine-ripened, making them naturally sweeter, juicier, and far more tender than green peppers (which are harvested unripe and carry a sharper, bitter bite). Feel free to mix and match colors in your dish for a vibrant presentation.
