This healthy gluten-free stuffed peppers recipe is the perfect meal for any Halloween-themed dinner. Easy and fun to make! Loaded with chili spices, ground beef, mushrooms, onion, fire-roasted tomatoes, and rice.
The fall season is in full swing and these delicious gluten-free stuffed peppers are the perfect meal to celebrate on Halloween night.
Delicious recipes do not have to be boring! Carving out jack-o-lantern faces gives both adults and young kids the opportunity to show off their creativity.
Hosting an event? These stuffed peppers are a great conversation starter at your next Halloween-themed party.
For more Halloween hosting ideas, check out my Fall Harvest Charcuterie Board, the Best Pumpkin Bread Ever, Mummy Halloween Rice Krispies Treats, and Chic Neutral Halloween Decor Inspiration.
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Ingredients
- Ground Beef: 93% grass-fed ground beef is the perfect percentage to use in this recipe. I wouldn't go higher than 85% because of the amount of fat that will need to be drained.
- Onion: The onion gives this dish a subtle sweetness.
- Oil: A little bit of oil helps sauté the vegetables.
- Mushrooms: Provide a meaty texture and flavor.
- Green Bell Pepper: A small amount of green pepper gives this recipe great flavor.
- Diced Fire Roasted Tomatoes: They give this recipe a smoky depth of flavor. Just make sure to drain the can, prior to use.
- Rice: The rice helps bulk up this recipe. You can use any kind of rice including brown, white, or wild.
- Spices: Salt, garlic, chili powder, cumin, and black pepper spice. This combination spice blend creates a warm tomato taco-like flavor.
- Cheese: I love using Monetary Jack. Other great cheese options include Cheddar, Mozzarella, Cabot, and Pepper Jack.
- Orange Peppers: You will need six orange peppers. Keep in mind the size of the peppers. Try to choose peppers that stand on their own and have a long flat side for carving.
- Cilantro: Optional but delicious. Sprinkle a garnish of cilantro on top of the finished peppers.
How to make the gluten-free stuffed pepper filling
In a cast-iron pan or skillet over medium heat, add the olive oil, diced onion, and green pepper. Sauté for 5 to 8 minutes, until tender.
Add the ground beef and diced mushrooms to the pan. Cook until the beef is fully browned. Drain any excess fat from the meat mixture as needed.
Stir in the cooked rice, drained fire-roasted tomatoes, and spices until combined. Turn off the burner.
Grate ¼ cup of cheese on top of the beef mixture and set the pan aside.
Preheat the oven to 350 degrees F. Begin carving the peppers.
How to carve jack-o-lantern faces on bell peppers
Cut off (and reserve) the top of each pepper.
Remove and discard the cores and seeds.
Using a sharp paring knife, carve a Jack O'Lantern face into each pepper.
Place the peppers upright in a 9x13 inch baking dish along with the pepper tops.
Fill the peppers with the beef mixture, about ¾ full, leaving room for the cheese at the end. Return the tops to the peppers.
Place the baking dish in the oven uncovered for 30 minutes.
After 30 minutes, remove the peppers from the oven and set the stems aside.
Top each pepper with the remaining cheese. Return the pan to the oven for 5 more minutes.
Top off the stuffed peppers with freshly chopped cilantro.
Garnish and serve!
Substitutions
This recipe is super versatile and can be adjusted to fit your needs.
- Vegan and Vegetarian - The beef can be replaced with a 1–15oz can of black beans drained and rinsed. Use a dairy-free cheese substitute.
- Paleo and Whole30 - Swap out the rice with cauliflower rice. Adjust seasonings as needed.
- Leaner Meat - You can use shredded chicken, ground turkey, or bison for leaner meat options.
- Dairy-Free - Leave off the cheese or use any dairy-free cheese substitute.
Expert Tips and Tricks
These expert tips will help make prepping and assembling easy!
- Use Microwaved Rice - To save on time, we use a bag of frozen rice and microwave prior to use.
- Not Halloween? Skip carving the cute little jack-o-lantern faces. This recipe is delicious all year round.
- Drain The Fire-Roasted Tomatoes! Make sure to properly drain the fire-roasted tomatoes using a colander.
- Use A Paring Knife - For better control and accuracy, cut the jack-o’-lantern faces with a small pairing knife.
Storage
After you’ve made the recipe above, you can store them in airtight containers for up to 5 days in the fridge. You can also freeze them for up to 2 months.
To reheat, you can place the frozen or thawed peppers directly in the oven and bake at 350° F for about 15-20 minutes.
Microwave thawed peppers for 60-90 seconds and frozen peppers for 3-4 minutes.
FAQ
No boiling in this recipe! Some recipes recommend boiling the peppers prior to stuffing to help soften them, but we find that it makes the peppers too soggy.
Depending on how big your peppers are you may have leftover filling. You can serve the extra filling on the side or slice up another pepper to stuff.
We store the leftover filling in the refrigerator and heat it up the next day as is, to eat straight from the bowl.
It depends on how long your stuffed peppers are baking, but you do not have to cover the peppers for this recipe.
Bake until the stuffed peppers are softened but not mushy, which is 35-40 minutes. The filling is already prebaked so no need to worry about uncooked meat.
These stuffed peppers are great for meal prep! You can prepare the unbaked peppers or just the filling a day ahead of time, and bake when ready to use.
Remember to leave off the cheese topping until the end. Store the unbaked stuffed peppers in a covered 9x13 inch baking pan. Pull out the baking pan when ready to use and bring it to room temperature for 15 minutes. Pre-heat the oven and bake as directed.
Recipe
Gluten-Free Stuffed Peppers (Halloween)
Ingredients
- 6 large orange peppers
- 1 pound ground beef
- 1 tablespoon olive oil
- ½ large onion, diced into ¼-inch pieces
- ½ green pepper, diced into ¼-inch pieces
- 1 cup mushrooms, diced into ¼-inch pieces
- 1 15-ounce can diced fire-roasted tomatoes, drained
- 1½ cups cooked white rice
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup Monterey Jack cheese, divided
- chopped cilantro, for garnishing
Instructions
To Make The Filling
- In a cast-iron pan, heat the oil over medium heat. Add the diced onion and green pepper. Sauté for 5 to 8 minutes.
- Add the ground beef and diced mushrooms to the pan. Cook until the beef is fully browned. Drain any excess fat as needed.
- Stir in the cooked rice, drained fire-roasted tomatoes, and spices until combined. Turn off the burner.
- Grate ¼ cup of cheese on top of the beef mixture and set the pan aside. Preheat the oven to 350 degrees F. Begin carving the peppers.
Carving The Peppers
- Cut off (and reserve) the top of each pepper. Remove and discard the cores and seeds. Using a sharp paring knife, carve a Jack O'Lantern face into each pepper.
Bake The Stuffed Peppers
- Place the peppers upright in a 9x13 inch baking dish along with the pepper tops. Fill the peppers with the beef mixture, about ¾ full, leaving room for the cheese at the end. Return the tops to the peppers. Place the baking dish in the oven uncovered for 30 minutes.
- After 30 minutes, remove the peppers from the oven and set the stems aside. Top each pepper with the remaining cheese. Return the pan to the oven for 5 more minutes.
- Top the stuffed peppers with a sprinkle of fresh cilantro. Garnish and serve!
Notes
- Use Microwaved Rice - To save on time, we use a bag of frozen rice and microwave prior to use.
- Not Halloween? Skip carving the cute little jack-o-lantern faces. This recipe is delicious all year round.
- Drain The Fire-Roasted Tomatoes! Make sure to properly drain the fire-roasted tomatoes using a colander.
- Use A Paring Knife - For better control and accuracy, cut the jack-o’-lantern faces with a small pairing knife.
Sue Taig says
Delicious and so cute.