🫑 Savory Stuffed Bell Peppers (Gluten-Free & No Tomato Sauce!)

Let’s be real—traditional stuffed peppers usually come drowning in tomato sauce, and if you’re like me, that’s a no-go. Whether it’s a sensitivity, preference, or just trying something different, these Savory Stuffed Bell Peppers skip the sauce and still pack a TON of flavor.

They’re gluten-free, celiac-safe, filling, and loaded with seasoned meat, sautéed veggies, melted cheese, and rice—all tucked inside a perfectly roasted bell pepper shell. It’s comfort food without the compromise.

🌶️ Ingredients

(Serves 4–6)

• 6 large bell peppers, any color
  • 4 whole for stuffing
  • 2 diced for the filling
• 1 lb ground meat (beef, turkey, or chicken)
• 1/2 onion, finely diced
• 1/2 cup mushrooms, chopped (optional but highly recommended!)
• 1 cup cooked rice (white or brown)
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1 cup shredded cheese (cheddar, Colby Jack, or a blend)
• Salt & pepper, to taste
• Olive oil, for sautéing

🧑‍🍳 Instructions

• Prep the stuffing peppers: Slice off the tops of 4 bell peppers and remove the seeds and membranes. Set the caps aside if you want to use them for presentation. (We boiled our peppers so that they would be the right softness that we liked.)

• Sauté the filling base: In a large skillet, heat a drizzle of olive oil. Add diced onions, chopped mushrooms, and the 2 diced bell peppers. Sauté until soft, about 5–7 minutes.

• Brown the meat: Add ground meat to the skillet and cook until fully browned, seasoning with garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
• Mix in rice and cheese: Turn off the heat and stir in cooked rice and half of the shredded cheese. Mix until everything is combined and cheesy.

• Stuff the peppers: Spoon the filling into the 4 hollowed-out bell peppers. Pack them in tightly and top with remaining shredded cheese.
• Bake: Place the stuffed peppers upright in a baking dish. Add about 1/4 cup water to the bottom of the dish. Cover loosely with foil and bake at 375°F (190°C) for 30 minutes.
• Broil for that golden top: Remove the foil and switch to broil for 2–3 minutes to brown the cheese and give the tops that perfect melty finish.

• Cool & serve: Let them rest for a few minutes before digging in—they’ll be hot and bubbly!

📝 Notes & Swaps

• Swap the rice for cauliflower rice to make it low-carb
• Use dairy-free cheese if needed
• Add extra veggies like spinach or zucchini for a nutrient boost
• These freeze great! Just bake, cool completely, and store in an airtight container

🧊 Make-Ahead Magic

Stuff them ahead of time, store covered in the fridge for up to 24 hours, and bake when you’re ready. They’re a life-saver on busy nights!

📌 Save for Later

These stuffed bell peppers have become a weekly favorite around here—cheesy, hearty, and totally gluten-free without needing any tomato sauce. Try them your way and let me know what combos you come up with!