Stuffed Peppers Recipe: A Tasty Naturally Gluten Free Meal

A savory stuffed peppers recipe that will make great gluten free meals that the whole family will enjoy. Leftovers freeze well for meal portions.

This recipe is our family stuffed pepper recipe. It has been handed down from my grandmother. She would use a fresh hot pepper in the sauce instead of the red pepper flakes, but the pepper flakes are more convenient if you don't have a garden and grow the hot peppers.

It is savory and juicy and tastes much better than baked stuffed peppers.


3 pounds ground beef (or you can mix 1 pound ground pork with 2 beef)

1 diced onion (optional)

1/2 cup uncooked regular rice or 3/4 cup minute rice

3 Tablespoons paprika

3/4 cup hot water

1 1/2 teaspoons salt

1/2 teaspoon black pepper

6-8 green bell peppers, cut in half lengthwise, and cored out

32 ounces (approximately) tomato sauce, and a volume of cold water at least equal to the tomato sauce by using the empty cans. You can go up to 1 1/2 times the tomato sauce, so that all meat is covered.

1/2 teaspoon red pepper flakes(like for pizza, omit if you don't want it spicy)


In a large bowl, put the ground meat, the diced onion,and the spices, and mix thoroughly. Make sure spices are evenly distributed. Add the dry uncooked rice and work it in. When all is evenly mixed, begin adding the hot water and work it in until meat mixture is loose and will just barely hold together. You can add more water if needed.

Fill each half pepper with the meat mixture, rounding the top a bit. Put them in a stockpot or dutch oven, pepper skin side down. You can stack them in layers if you run out of space. When all pepper halves are filled, if there is any meat left over, you can form it into large meatballs and put them at the top.

Pour in tomato sauce, and at least a matching amount of water until all meat is covered by liquid. Bring to a boil, and then turn down to a low simmer. Allow to simmer for 1 hour and 20 minutes. Check every half hour or so to make sure none stick to the bottom of the pot. Do not allow to burn!

Peppers should look cooked and meat be cooked through in this much time.

Serve in bowls, ladling the tomato sauce over the tops of the stuffed peppers. Freeze leftovers for use as gluten free meals when needed.

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