I was surprised the first time I saw frozen stuffed peppers available in the grocery store. I had no idea that such a thing was available. It is a little hard to believe that I have never seen them since my mom would get tired of cooking and serve up frozen dinners whenever my dad was not home. I completely understand how she felt. Life can be overwhelming and are days when it feels like I have spent a lifetime in the kitchen. But Mom always made her own stuffed peppers because they are surprisingly simple and quick to make. Stuffed with a mixture of ground beef and rice, they make a wonderful dinner that is hard to resist.
I like knowing exactly what is in my meals and this recipe is no exception. Easy to make, with simple ingredients, these peppers have a delightful Italian spin to them.
If you need to make yours dairy free, substitute the Italian blend cheese with a vegan shredded cheese or simply omit the cheese altogether and continue cooking as directed.
Serve your peppers with a fresh, crunchy salad and a side of vegetables for a delicious, complete meal.
For more delicious gluten free recipes, please visit our recipe page.
A delicious version of the classic stuffed pepper recipe with a delightfully Italian flair.
In a large non stick skillet cover the bottom of the skillet with oil and add the diced onions. Cook until the onions become translucent, about 5 minutes.
Add the ground beef and minced garlic to the onion and cook until there is no pink in the meat.
If necessary drain the cooked ground beef to remove the excess fat and return to skillet.
Add rice, tomato sauce, spices and chopped roasted red pepper to the meat and onions, mix together well.
Cut the tops off the peppers and remove the seeds from the inside, rinse well and pat dry.
Rub the pepper inside and out with olive oil, sprinkle with salt and pepper.
Fill the cavities with meat and rice mixture.
Bake at 350° for 15 minutes then remove pan from the oven.
Sprinkle the tops of the peppers with shredded cheese and return to oven for another 10 minutes. For dairy free omit the cheese and continue to bake for another 10 minutes.
This is a great recipe for peppers that you need to use right away. I like the peppers to have a little crisp to them, you can cook them longer if you want them to be softer. Rubbing the peppers with olive oil and then seasoning adds a little depth to the recipe giving you great flavor with every bite.
This Stuffed Peppers recipe is gluten free, dairy free (with omissions)