These gluten-free stuffed peppers are full of flavor and nutrients. The combination of seasoned ground beef, fresh bell peppers and melted cheddar creates a satisfying, well-balanced meal that’s simple to prepare. Gather your ingredients, preheat the oven, and make a batch for dinner or to enjoy as leftovers later.

Try these other gluten-free favorites: Instant Pot Stuffed Peppers for a quick pressure-cooker meal, Jalapeno Poppers for a spicy appetizer, and Caprese Stuffed Balsamic Chicken for an elegant weeknight dinner.

Gluten-Free Stuffed Peppers Recipe

These stuffed peppers combine seasoned ground beef, aromatic herbs, and melted cheddar inside tender bell peppers. The result is a hearty, nutritious main dish that works well for family dinners and makes excellent leftovers.

Why You’re Going to Love These Gluten-Free Stuffed Peppers

Nutritious and satisfying: Ground beef provides protein while bell peppers add vitamins and antioxidants.

Easy to prepare: Minimal prep and common kitchen tools are all you need.

Great leftovers: Reheat leftovers in the oven or microwave for a quick meal.

Ingredients

• 1 lb ground beef (5% fat)
• 1 shallot, chopped
• 1 cup grated cheddar cheese
• 2 tbsp chopped parsley
• 1 cup beef broth (ensure it’s gluten-free)
• 5–6 bell peppers
• ½ tsp salt
• ½ tsp mixed dried herbs (oregano, thyme, basil)
• ½ tsp paprika
• ½ tsp garlic

Equipment Needed

• Cutting board
• Mixing bowl
• Baking dish
• Aluminum foil

If you have questions about the recipe, leave a comment and I’ll respond.

How to Make Gluten-Free Stuffed Peppers

1. Preheat the oven to 380°F (about 193°C). In a bowl, combine the ground beef, chopped shallot, half of the grated cheddar, and chopped parsley.
2. Add half of the beef broth, then season with salt, dried herbs, paprika, and garlic.
3. Mix thoroughly so the flavors distribute evenly.
4. Cut off the tops of the peppers and remove seeds. Arrange the peppers upright in a baking dish.
5. Fill each pepper tightly with the meat mixture, pressing down to remove air pockets.
6. Pour the remaining beef broth into the bottom of the baking dish. Cover with foil and bake for 30 minutes.
7. Remove foil, sprinkle the remaining cheese over the peppers, and bake an additional 10 minutes until cheese is melted and peppers are tender.
8. Allow to cool slightly, then serve.

Tips for Making the Best Gluten-Free Stuffed Peppers

• Choose the right peppers: Firm, straight peppers stand up better in the baking dish.
• Pack tightly: Firmly press the stuffing into each pepper to avoid air pockets and shifting.
• Keep them moist: A small amount of liquid in the baking dish—beef broth, tomato sauce, or water—prevents drying.
• Cover early: Cover with foil during the first half of baking to lock in moisture, then uncover to brown the cheese.

Frequently Asked Questions

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave before serving.

Can I freeze these?

Yes. Freeze for 2–3 months wrapped tightly in plastic wrap or foil and placed in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Can I prepare them ahead of time?

Yes. Prepare up to step 6, cover and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time when baking from chilled.

What substitutions can I make?

• Protein: Swap beef for ground turkey, chicken, pork, or use vegetarian alternatives like quinoa, tofu, or tempeh.
• Broth: Use vegetable broth for a vegetarian version.
• Cheese: Try mozzarella or pepper jack for different flavors.
• Grains: Add cooked rice or quinoa to the filling for extra bulk and texture.

Do I need to cook the meat before stuffing?

No. The raw meat will cook inside the pepper in the oven as long as you bake it for the recommended time. If you prefer, you can brown the meat first for extra flavor and to reduce fat.

How do I keep peppers from falling apart?

• Pick firm peppers that can stand upright.
• Pre-cook peppers in boiling water for a few minutes if you want them more pliable.
• Pack the filling tightly and bake with liquid in the dish and covered for the first half of the cook time.

Can I use other meats?

Yes. Ground turkey, chicken or pork work well. Vegetarian options like crumbled tofu, tempeh, or a rice/quinoa mixture also make excellent alternatives—adjust seasoning and cooking time as needed.

Yield: 5-6 servings

Gluten-Free Stuffed Peppers

These gluten-free stuffed peppers are a nutrient-packed, flavorful main. Perfect for weeknights or meal prep.

Prep Time
5 minutes

Cook Time
55 minutes

Total Time
1 hour

Ingredients

• 1 lb ground beef (5% fat)
• 1 shallot, chopped
• 1 cup grated cheddar
• 2 tbsp chopped parsley
• 1 cup beef broth (gluten-free)
• 5–6 bell peppers
• ½ tsp salt
• ½ tsp mixed dried herbs (oregano, thyme, basil)
• ½ tsp paprika
• ½ tsp garlic

Instructions

1. Preheat the oven to 380°F. Combine ground beef, shallot, half the cheddar, and parsley in a bowl.
2. Add half the beef broth, salt, paprika, garlic, and dried herbs.
3. Mix thoroughly.
4. Trim tops from peppers, remove seeds, and place peppers upright in a baking dish.
5. Pack the peppers tightly with the meat mixture.
6. Pour remaining broth into the dish, cover with foil, and bake 30 minutes.
7. Remove foil, top with remaining cheese, and bake 10 more minutes.
8. Cool briefly before serving. Enjoy!

Notes

• Use firm, straight peppers that stand upright in the baking dish.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 418
Total Fat: 26g
Cholesterol: 119mg
Sodium: 409mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Protein: 36g

This nutrition info is based on the ingredients and brands used and may not be exact. Check product labels for precise nutrition facts.

Did you make this Gluten-Free Stuffed Peppers recipe? Please leave a comment below and share your thoughts.