This Gluten Free Stuffed Peppers Recipe transforms juicy red bell peppers into a delightful main course, brimming with a hearty blend of black beans, rice, and aromatic spices.
With simple ingredients and a burst of flavors, this recipe is perfect for those seeking a wholesome yet satisfying meal.
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Gluten Free Stuffed Peppers Recipe
Get ready to tantalize your taste buds with these delectable vegetarian and gluten-free stuffed peppers.
Vibrant red bell peppers are perfect for filling with protein-packed beans, fragrant rice, and a blend of spices like cumin and oregano.
The peppers roast in the oven, creating a tender, slightly charred exterior that complements the savory filling.
These stuffed peppers are incredibly versatile and can be enjoyed in various settings.
Stuffed peppers work wonderfully as a make-ahead meal prep option and can be enjoyed hot or cold.
Packed with wholesome ingredients, these stuffed peppers offer a complete and satisfying meal that will please both plant-based eaters and meat lovers alike.
What Can I Serve With Gluten Free Stuffed Peppers?
Stuffed peppers are a great meal in themselves, but these sides pair well:
- Oven Roasted Asparagus Recipe: Pair the stuffed peppers with tender roasted asparagus.
- Mexican Street Corn: Add a flavor burst with charred buttery Mexican street corn.
- Mixed Green Salad: Serve the stuffed peppers alongside a crisp and colorful mixed green salad featuring fresh produce and your favorite salad dressing.
- Sweet Potato Wedges: Indulge in a side of crispy and seasoned sweet potato wedges for a delightful contrast of textures.
Ingredients & Equipment Used In This Recipe
Ingredients Needed For Gluten Free Stuffed Peppers
- Fresh Produce – Red Bell Peppers, Onion, [Frozen] Sweet Corn, Scallions (Spring Onions, Green Onions), Parsley, Limes
- Chilled & Dairy – Cheddar Cheese
- Pantry – Olive Oil, Sea Salt, Black Pepper
- Ground Cumin
- Dried Oregano
- Long Grain Rice
- Vegetable Stock/Broth
- Tomato Sauce – in the UK, use passata, not ketchup!
- Canned Black Beans – you can use any type of beans you like, such as red kidney beans, pinto beans, or white cannellini beans.
The complete list of ingredients with measurements is on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- Large Rimmed Baking Sheet or Baking Dish
- Sharp Knife
- Chopping/Cutting Board
- Large Nonstick Frying Pan or Skillet
- Rubber/Silicone Spatula – or you could use a Wooden Spoon.
The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Reasons You’ll Love Gluten-Free Stuffed Peppers
- Simple ingredients: You can easily find all the ingredients in your local grocery store.
- Versatile filling: Customize the filling by adding ground turkey, Italian sausage, or cauliflower rice to suit your taste preferences.
- Easy to make: With straightforward instructions, this recipe is accessible to both experienced and novice cooks.
Dinner Party Menu Suggestions
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
How Do I Make Stuffed Peppers with Black Beans?
The printable recipe card with the ingredients list and instructions can be found at the end of this post.
Number of Servings: 4
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Step 1 – Preheat & Prep: Preheat the oven to 350°F/180°C/Gas 4. Grease a large, rimmed baking sheet or casserole dish with olive oil or cooking spray. Set it aside.
Step 2 – Roast Peppers: Cut the peppers in half and remove the seeds. Place peppers cut-side down on the prepared baking sheet and roast in the oven for 15-20 minutes.
Step 3 – Make Filling: Meanwhile, make the filling. Heat olive oil in a large pan or skillet over medium heat.
Add onion, cumin, and oregano; generously season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the onion becomes translucent
Add rice, vegetable broth, and tomato sauce. Season with salt and pepper to taste and bring to a boil. Once it starts boiling, reduce the heat to a simmer and cover it with a lid.
Cook, covered for 12-15 minutes until the rice is cooked through.
Add beans and frozen corn and continue cooking for 3-4 minutes until the corn is warmed. Remove the pan from the heat and set it aside.
Step 4 – Stuff the Peppers: Remove peppers from the oven. Flip them over and stuff them with the rice and bean mixture.
Top with cheddar cheese and return to the oven for 10-15 minutes until the peppers are soft and the cheese melts.
Step 5 – Garnish & Serve: Serve topped with scallions, fresh parsley, and lime slices. Enjoy!
More Recipes Using Black Beans
One of the hero ingredients in this recipe is black beans, so here are some more using the same:
- When cutting the bell peppers in half, use a sharp knife to ensure clean and even edges.
- Add a pinch of red pepper flakes or a drizzle of hot sauce to the filling mixture for a spicy kick.
- If you prefer a dairy-free option, substitute the cheddar cheese with vegan cheese, or add nutritional yeast.
Storing Leftovers & Freezing
- Storing Leftovers:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the stuffed peppers in a baking dish, cover with aluminum foil, and bake at 350°F (175°C) for about 20 minutes or until heated through.
- Freezing Instructions:
- This stuffed pepper recipe is not suitable for freezing.
- With all leftovers, ensure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Gluten Free Stuffed Peppers Recipe Card
The printable recipe card is below. Any demonstration photos on the recipe card are not printed out to save ink.
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- 4 large red bell peppers
- 2 Tbsp olive oil
- 1 medium onion, diced
- 1 tsp ground cumin
- ½ tsp dried oregano
- Sea salt and black pepper, to taste
- 1 cup long grain rice, rinsed and drained
- 1½ cup vegetable broth
- 1½ cup jarred tomato sauce
- 1 (14-oz/400g) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup cheddar cheese, grated
- 2 scallions, sliced
- ½ cup parsley, roughly chopped
- 1 lime, sliced
- Preheat the oven to 350°F/180°C/Gas 4. Grease a large, rimmed baking sheet with olive oil or cooking spray. Set it aside.
- Cut the peppers in half and remove the seeds. Place the peppers cut-side down on the prepared baking sheet and roast in the oven for 15-20 minutes.
- Meanwhile, make the filling. Heat olive oil in a large pan or skillet over medium heat. Add onion, cumin, and oregano; generously season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the onion becomes translucent. Add rice, vegetable broth, and tomato sauce. Season with salt and pepper to taste and bring to a boil. Once it starts boiling, reduce the heat to a simmer and cover it with a lid. Cook, covered for 12-15 minutes until the rice is cooked through. Add beans and frozen corn and continue cooking for 3-4 minutes until the corn is warmed. Remove the pan from the heat and set it aside.
- Remove peppers from the oven. Flip them over and stuff them with the rice and bean mixture. Top with cheddar cheese and return to the oven for 10-15 minutes until the peppers are soft and the cheese is melted.
- Serve topped with scallions, fresh parsley, and lime slices. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 28mgSodium: 956mgCarbohydrates: 51gFiber: 9gSugar: 12gProtein: 16g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
More Gluten-Free Recipes
Are you looking for more gluten-free dishes to make? Check these recipes out next:
5 More Stuffed Pepper Filling Ideas
Classic Italian Stuffed Peppers:
To enjoy a delicious meal, try stuffing green bell peppers with a mouthwatering meat mixture of ground beef and ground pork mixed with your favorite seasonings like garlic powder and chili powder.
Add cooked rice to the meat mixture, drizzle with marinara sauce, and top with a generous sprinkling of parmesan cheese.
Bake the peppers upright in the oven until tender and the cheese on top turns golden and bubbly.
Tex-Mex Stuffed Peppers:
This easy dinner option features a zesty ground beef mixture mixed with sweet corn and diced yellow onion.
Season the filling with chili powder and add some cooked rice to create a flavorful rice mixture.
Stuff the mixture into yellow bell peppers and top each with a layer of mozzarella cheese before baking until the cheese melts to perfection.
Mediterranean Quinoa Stuffed Peppers:
Elevate your favorite meals by using quinoa instead of rice for a nutritious twist. In a skillet, sauté ground meat of your choice with finely chopped yellow onion and some diced bell peppers.
Mix in Mediterranean spices like oregano or mint, and stuff the quinoa mixture into the orange bell peppers. Bake them until the peppers are tender, and the quinoa filling is fully cooked.
Cheese Lover’s Stuffed Peppers:
Indulge in a cheesy delight with this easiest way to stuff bell peppers. Combine a ground meat mixture with your desired seasonings and stuff the peppers.
But here’s the secret twist: add a layer of shredded mozzarella cheese inside each pepper before adding the meat filling.
This ensures that every bite is filled with cheesy goodness! Bake the peppers until the cheese inside and on top turns ooey-gooey and irresistibly delicious.
Sweet and Savory Pork Stuffed Peppers:
For a unique flavor profile, try stuffing red bell peppers with a ground pork mixture that balances sweet and savory.
Sauté ground pork with diced onion and add sweetcorn to the filling. Season with a blend of garlic powder, hot honey, and mixed herbs to add depth to the taste.
After baking, the peppers will be tender, and the flavors will meld together to create a delightful dish.
Experiment with these five different ways to stuff peppers, and you’ll discover a variety of delightful flavors that will surely become new favorite meals in your household!
FAQs About Stuffed Peppers
Here are some questions people often ask about making stuffed peppers.
Click the question to read the answer. If you have one of your own, please comment on this post!
Yes, bell peppers are naturally gluten-free, making them an excellent ingredient for those following a gluten-free diet. When using them in your stuffed pepper recipe, you can rest assured that they won’t add any gluten to the dish.
Parboiling the peppers is not mandatory but highly recommended for an optimal result. By partially boiling the raw peppers before stuffing, they become tender and more pliable, making the stuffing process easier and ensuring even cooking during baking. This step ensures your stuffed peppers won’t end up soggy or undercooked.
Stuffed peppers can become soggy if there is excessive moisture in the filling or if they are overcooked. To prevent this, consider using cooked rice or draining any excess liquid from ingredients like canned tomatoes or sweet corn in the filling recipe. Additionally, ensure not to overcook the peppers, as they should remain slightly firm after baking.
Stuffed peppers make a complete meal on their own, but there are several delicious accompaniments to consider. They pair wonderfully with a side salad, roasted vegetables, or even some Tex Mex-inspired dishes. You can serve them with a side of quinoa or a light bean salad for a more hearty meal. The choice is yours!
All bell pepper colors—red peppers, green peppers, yellow peppers, and orange bell peppers—are rich in essential vitamins and antioxidants, making them a healthy addition to any meal. However, red peppers are known to contain the highest amount of nutrients due to their fully ripened state.
Absolutely! The bell peppers serve as the edible vessel for the flavorful stuffing. After baking, the peppers become tender and delicious, enhancing the dish’s overall taste. Don’t forget to dig into the soft and flavorful pepper along with the savory filling!
Yes, washing bell peppers thoroughly before eating or using them in any recipe is crucial. Rinse them under cold water, scrubbing gently to remove any dirt or residues. This ensures that your peppers are clean and safe to eat.
To keep bell peppers fresh and crisp, store them in the refrigerator in a perforated plastic bag or a container with a lid slightly open. This helps maintain proper humidity levels while preventing the peppers from getting too damp. They can stay fresh for up to a week when stored this way.