Easy Gluten Free Stuffed Peppers

This is a go to weeknight dinner for us! It’s easy, gluten free, packed with protein (SUPER filing), but never leaves us with that regretful TOO FULL vibe. We often use any cheeses we have left in the fridge, and experiment with protein, spices and fresh herbs for variety! You can get super creative and make buffalo chicken stuffed peppers, or chicken parmesan stuffed peppers. Wahooo!



  1. Preheat oven to 375 degrees
  2. Coat a baking dish with butter or oil
  3. Slice the bell peppers in half from top to bottom & remove the seeds etc.
  4. Heat the olive oil in a large, nonstick skillet over medium high heat. Add the meat, garlic, seasoning, and salt
  5. Cook the meat until it is browned (about 4 minutes)
  6. Drain off any excess liquid, then add tomatoes (if using canned, the juices add moisture). Let simmer for about 1 min
  7. Remove the pan from the heat and add ½ cup of the Mozzarella and ¼ cup of the parmesan
  8. Mound the filling inside of the peppers, then top with the remaining cheese (feel free to add more)
  9. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil

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