These healthy gluten-free stuffed peppers are 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.

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Why You Will Love This Gluten-Free Stuffed Peppers Recipe
The fall season is in full swing which means you'll want to make these gluten-free pumpkin chocolate chip muffins, mummy rice krispie treats, and these delicious gluten-free stuffed peppers. These stuffed peppers are the perfect meal to celebrate on Halloween night. Not only are they super easy to make, but they are made with simple ingredients the whole family will love. Here are some more reasons why you will love this stuffed pepper recipe:
- These stuffed peppers are a complete meal. This easy weeknight meal can be made any time of year.
- Easy healthy dish. This hearty meal is packed full of healthy ingredients you can feel good about serving your family.
- Festive and fun with an optional carving. Carving out jack-o-lantern faces allows both adults and young kids to show off their creativity. If it's not Halloween you can skip carving the jack-o-lantern faces.
Ingredients For Gluten-Free Stuffed Peppers
Ingredient Notes
- Ground Meat: 93% grass-fed lean ground beef is used in this recipe. I wouldn't go higher than 85% because of the amount of fat that will need to be drained. You can also use ground turkey or ground chicken.
- Vegetables: A mix of diced onions, green peppers, and mushrooms add flavor and help to keep the filling moist.
- Oil: A little bit of olive oil helps sauté the vegetables until tender.
- Diced Fire Roasted Tomatoes: Adds a smoky depth of flavor. Just make sure to drain the can, before use.
- Cooked Rice: You can use any kind of precooked rice, including white rice, brown rice, or wild rice.
- Spice blend: A combination of salt, garlic powder, chili powder, cumin, and black pepper creates a warm spicy flavor.
- Cheese: Monetary jack cheese gives these stuffed peppers a delicious flavor. Other great cheese options include grated or shredded cheddar cheese, mozzarella, and pepper jack.
- Orange Peppers: You will need six orange bell peppers. Try to choose large bell peppers that stand on their own and have a long flat side for carving.
- Cilantro: Sprinkle a garnish of cilantro on top of the finished peppers for a pop of color. Fresh parsley will also work.
Find the printable recipe with measurements below.
How To Make Gluten-Free Stuffed Pepper Filling
- Sauté the vegetables. In a cast-iron pan or large skillet over medium-high heat, add the olive oil, diced onion, and green pepper. Sauté for 5 to 8 minutes, until tender.
- Brown the meat. 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.
- Add the rice, tomatoes, and spices. Stir in the cooked rice, drained fire-roasted tomatoes, and spices until combined. Turn off the burner.
- Add the cheese. Grate ¼ cup of cheese on top of the beef mixture and stir to combine. Set the skillet aside.
How To Carve Jack-O-Lantern Faces
- Prep and carve bell peppers. Cut off (and reserve) the tops of the peppers. Remove and discard the core and seeds. Using a sharp knife, carve a jack-o-lantern face into one side of each pepper half. (Skip to the next step if you are not carving the peppers.)
- Fill the peppers and bake. Place peppers upright in a 9x13-inch baking dish. Fill each pepper ¾ full with the beef rice mixture, leaving room for the cheese at the end. Return the tops to the peppers and bake uncovered for 30 minutes.
- Top with cheese. 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, or until the cheese has melted.
- Garnish. Serve with freshly chopped cilantro.
Variations
These stuffed bell peppers are super versatile and can be adjusted to fit your needs.
- Vegan & Vegetarian Option - The beef can be replaced with a 15oz can of black beans, drained and rinsed, and use dairy-free cheese.
- Paleo & Whole30 - Swap out the rice with cauliflower rice. Adjust seasonings as needed.
- Dairy-Free - Leave off the cheese or use a vegan cheese substitute.
Tips and Tricks
These expert tips will help with prepping and assembling this delicious meal.
- Use microwaved rice. To save time, we use a bag of microwavable frozen white rice. Just make sure rice is the only ingredient.
- Don't forget to drain the fire-roasted tomatoes! Make sure to properly drain the fire-roasted tomatoes using a colander.
- Use a paring knife to carve. For better control and accuracy, cut the jack-o’-lantern faces with a small pairing knife.
Storage
- To store: Store leftover peppers in an airtight container for up to 5 days in the fridge.
- To freeze: You can freeze cooked stuffed peppers for up to 2 months.
- To reheat: Place the frozen or thawed peppers directly in the oven and bake at 350° F for about 15-20 minutes. You can also microwave thawed peppers for 60-90 seconds and frozen peppers for 3-4 minutes.
FAQ
No boiling in this recipe! Some recipes recommend boiling to help soften the peppers, but we find that it makes the peppers too soggy.
This recipe does not require the peppers to be covered while baking.
The filling is already prebaked so no need to worry about uncooked meat. It will take anywhere from 35-40 minutes for the bell peppers to soften.
These stuffed peppers are great for meal prep! You can prepare the unbaked peppers and the filling a day ahead of time. 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 while the oven is preheating. Bake as directed.
More Easy Dinner Recipes You'll Love
I hope you enjoy these gluten-free stuffed peppers! If you make it, I’d love to hear how they turned out in the comment box below. Your review will help other readers in the community.
Recipe
Gluten-Free Stuffed Peppers Recipe (Halloween)
Ingredients
- 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 pound ground beef
- 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
- 6 large orange peppers
- ¾ cup Monterey Jack cheese, divided
- chopped cilantro, for garnishing
Instructions
- Preheat the oven. Preheat your oven to 350°F and set aside a 9x13 inch shallow baking dish aside.
- Sauté the vegetables. In a cast-iron pan or large skillet over medium-high heat, add the olive oil, diced onion, and green pepper. Sauté for 5 to 8 minutes, until tender.
- Brown the meat. 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.
- Add the rice, tomatoes, and spices. Stir in the cooked rice, drained fire-roasted tomatoes, and spices until combined. Turn off the burner.
- Add the cheese. Grate ¼ cup of cheese on top of the beef mixture and stir to combine. Set the skillet aside.
- Prep and carve bell peppers. Cut off (and reserve) the tops of the peppers. Remove and discard the core and seeds. Using a sharp knife, carve a jack-o-lantern face into one side of each pepper half. (Skip to the next step if you are not carving the peppers.)
- Fill the peppers and bake. Place peppers upright in the 9x13-inch baking dish. Fill each pepper ¾ full with the beef rice mixture, leaving room for the cheese at the end. Return the tops to the peppers and bake uncovered for 30 minutes.
- Top with cheese. 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, or until the cheese has melted.
- Garnish. Serve with freshly chopped cilantro.
Notes
- Use microwaved rice. To save time, we use a bag of microwavable frozen white rice. Just make sure rice is the only ingredient.
- Don't forget to drain the fire-roasted tomatoes! Make sure to properly drain the fire-roasted tomatoes using a colander.
- Use a paring knife to carve. For better control and accuracy, cut the jack-o’-lantern faces with a small pairing knife.
Sue Taig says
Delicious and so cute.