Gluten-Free Stuffed Green Peppers With Ground Beef, Rice, and Cheese

Gluten-free stuffed green pepper
Teri Gruss
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
431 Calories
12g Fat
56g Carbs
24g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 431
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 21%
Cholesterol 56mg 19%
Sodium 740mg 32%
Total Carbohydrate 56g 20%
Dietary Fiber 4g 15%
Protein 24g
Calcium 120mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stuffed green peppers make a terrific gluten-free entrée because the ingredients are naturally gluten-free and this dish is so hardy and delicious. Summer is an ideal time to enjoy stuffed bell peppers at their peak of freshness and local availability.

Ground beef, onions, tomatoes, rice, cheese, and seasonings all packed in a healthy fresh bell pepper makes great use of economical, simple ingredients.

Although this dish takes some time to prepare, it can be prepared a day or two in advance of serving for convenience. Of course, you can also freeze cooked stuffed pepper so this filling entrée is ready when you are!


  • 8 large green bell peppers
  • 2 cups cooked basmati rice
  • 1 pound lean ground beef or chuck
  • 2 tablespoons olive oil
  • 1/2 cup diced bell peppers (use reserved tops)
  • 1/2 cup diced sweet yellow onions
  • 1/2 cup diced celery
  • 1 can (14.5 ounces) diced tomatoes
  • 1/4 cup tomato paste (about half of a 6-ounce can)
  • 2 crushed cloves fresh garlic
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 2 teaspoons sea salt (divided—1 teaspoon for boiling peppers, 1 teaspoon for seasoning ground beef) or to taste
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups shredded mild Cheddar cheese (divided)

Steps to Make It

  1. Cut the tops off peppers, dice tops only, and set aside. Remove seeds and membranes from peppers. Try not to pierce pepper flesh as this will prevent juices from leaking out during baking.

  2. Blanche peppers and fill a large pot half full with water. Add 1 teaspoon of salt and bring to a boil. Add peppers, reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

  3. Cook one cup of basmati rice according to package directions.

  4. Add olive oil to a large skillet, then heat to medium-high and brown the ground beef. Add diced vegetables and cook the mixture until the vegetables are tender but not overcooked. Add tomatoes, tomato paste, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Simmer for about 10 minutes.

  5. Add rice and cooked ground beef mixture in a large bowl, then stir to combine. Add half of the shredded cheddar cheese and stir to blend. Stuff peppers with meat mixture and place in a 3-quart baking dish. Top each pepper with remaining cheese.

  6. Bake at 350 F for about 30 minutes or until cheese just begins to bubble and brown.

Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels to check as manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.