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These Gluten-Free Stuffed Bell Peppers are a complete dinner in one colorful, veggie-packed package! With lean ground turkey, rice, vegetables, and savory seasoning, this satisfying dish is naturally gluten-free and endlessly customizable. They’re great for meal prep, family dinners, or freezer-friendly meals.
Ingredients
- 4 large bell peppers, halved and seeded
- 1 tbsp olive oil
- 1/2 lb ground turkey
- 1/2 cup cooked brown rice
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1/2 cup diced tomatoes (canned or fresh)
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F.
- Lightly oil a baking dish and place pepper halves cut side up.
- In a skillet, heat olive oil and cook onion and garlic until soft. Add ground turkey and cook through.
- Stir in rice, tomatoes, oregano, salt, and pepper.
- Spoon mixture into peppers and top with cheese if using.
- Bake for 30–35 minutes or until peppers are tender and cheese is melted.
Tips
- Swap turkey for ground beef or lentils for a vegetarian option.
- Add chopped spinach or zucchini for more veggies.
- Stuffed peppers can be frozen before or after baking—just wrap tightly!
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Stuffed peppers are one of those classic comfort food meals that are as nutritious as they are delicious. This version is made completely gluten-free and focuses on wholesome, everyday ingredients you likely already have in your kitchen. Perfect for weeknight dinners or meal prepping ahead, these Gluten-Free Stuffed Bell Peppers are savory, customizable, and family-friendly.
The bell peppers themselves serve as both the vessel and the vegetable in this dish. Red, yellow, or orange peppers offer a slightly sweet contrast to the savory filling, while green peppers give a more traditional flavor. Their natural bowl shape makes them perfect for stuffing—and no extra dish required for serving!
The filling starts with lean ground turkey, which is high in protein and lower in fat than beef. Combined with cooked rice, diced tomatoes, onion, garlic, and herbs, the mixture becomes a satisfying meal in its own right. You can even prepare the filling in advance and store it in the fridge, ready to scoop into peppers when you’re short on time.
And yes—this dish is gluten-free by design. No breadcrumbs needed. If you’re looking to bulk it up without grains, try swapping rice with riced cauliflower or quinoa. Vegetarian? Use cooked lentils or black beans instead of turkey. There’s no one way to stuff a pepper—the possibilities are endless.
For extra flavor and creaminess, a sprinkle of shredded cheese on top goes a long way. Cheddar, mozzarella, or even dairy-free cheese options work beautifully. If you’re prepping in bulk, assemble the peppers and store them uncooked in the freezer—just thaw and bake when ready!
Best of all, this meal is naturally portion-controlled. Each pepper half is a neat, colorful, nutrient-dense package you can easily serve on its own or with a small side salad. It’s a great option for kids, picky eaters, and anyone trying to eat clean without sacrificing flavor.
Whether you’re cooking for your family, meal prepping lunches for the week, or looking for a freezer-friendly option that tastes just as good reheated, this recipe delivers. Don’t forget to follow us at @SinfulRecipes for even more gluten-free dinner ideas!