Gluten-Free Stuffed Peppers Recipe (Halloween)

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.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 35

Carve Time 20

Total Time 1 20

Servings people

Calories 316kcal

Author Rebecca Taig

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.

Nutrition