FEAST FOR FREEDOM
Living and Thriving Gluten Free

Healthy & Gluten Free

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Categories: Main Dishes - Beef    

Bright red, yellow and green bell peppers stuffed with a spicy and cheesy ground beef filling. These stuffed peppers don't have rice added, so they're great for those not wanting the added carbs or grains.

Stuffed peppers with a spicy ground beef filling and topped with melted cheese
Image by: Thora Toft
Prep time: 25 minutes Cook time: 55 minutes Makes: 4 to 6 servings Difficulty: Easy
Gluten free Dairy free option Egg free Grain free Soy free

These colorful red, yellow and green stuffed peppers are a lovely rustic dish and turn out nice and cheesy and rich. There's no other added extra fillers, such as rice or potatoes so these are a great way to reduce added carbs or grains. If you want a starch with the meal then serve them with Homemade French Fries.

Use all organic ingredients. Ensure any spices are labeled certified gluten free, and any packaged items are labeled gluten free.

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Spicy Stuffed Peppers
Bright red, yellow and green peppers stuffed with a spicy cheese and hamburger filling. These peppers don't have rice added, so they're perfect for anyone wanting less carbs or grains.
Prep time: 25 minutes Cook time: 55 minutes Makes: 4 to 6 servings Difficulty: Easy
Gluten free Dairy free option Egg free Grain free Soy free
Ingredients:
1 tablespoon Butter, coconut oil or Homemade Lard
1 large Onion
2 small Hot peppers
2 cloves Garlic
2 small Tomatoes (Romas)
4 to 6 Bell peppers
1 1/2 to 2 cups Grated mozzarella or cheddar cheese (see notes below for dairy free options)
1 to 2 teaspoons Cumin
1/2 to 1 teaspoon Chili powder, or other ground hot peppers
1 tablespoon Dried oregano
1 teaspoon Sea salt, or to taste
1/2 teaspoon Black pepper, or to taste
2 to 4 tablespoons Tomato paste or ketchup
1 1/2 pounds Ground beef
Substitutions and Notes:
  • Ground Beef: You can use any ground meat of your choice. Avoid using really lean meat, as you do need some fat to prevent this dish from being dry.
  • Dairy Free: You can either skip using cheese completely, or use your preferred dairy free cheese. Use a type that is melty, as it contributes to the moistness of the filling.
  • If you skip using cheese, you can increase the amount of tomato paste or ketchup that you use. If using tomato paste, you can use up to about 8 tablespoons. If using ketchup, use up to 6 tablespoons. You want to ensure that the mixture isn't too dry before stuffing the peppers. If needed, add a tablespoon of water at a time until you get a thick moist sauce throughout the mixture.
  • For a dairy free meal, use coconut oil or Homemade Lard instead of butter when frying the onion mixture.
  • Fresh Tomatoes: If you want to use canned tomatoes instead of fresh, use about 1 cup of canned, which is about 1/2 a can (14 to 16 ounce can). Cut them up before adding to meat mixture, and don't add all the liquid or it will be too runny.
  • Hot Peppers: If you like hot food, add another small hot pepper. If you just want a small amount of heat, only use 1 hot pepper.
Directions:
  • Preheat oven to 375 degrees F.
  • Chop onions and hot peppers into small pieces. Chop garlic finely, or mince. Chop tomatoes into small pieces. You can deseed and skin the tomatoes if desired. To skin the tomato, dip the whole tomato into boiling water for 15 to 30 seconds, and the skin will loosen and can be peeled off.
  • Chop the tops off of the bell peppers. Cut the stem off. Chop the "tops" into small pieces, that will be used in the filling. Remove the seeds from the pepper cups, being careful not to tear the peppers. Discard seeds. Try and avoid having a hole in the peppers, as the sauce will leak out.
  • Place pepper cups into casserole dish. Add about 4 tablespoons water to the casserole dish, or more if you have a large dish. This will prevent the bottom of the peppers from burning, and the steam will soften the peppers as they cook. Use a casserole dish with a lid, if you have one. If you don't, you'll be covering the dish with foil to bake the stuffed peppers.
  • Grate the cheese, if using.
  • Heat butter or coconut oil in deep frying pan. When hot, add the onions, hot peppers, garlic and chopped bell peppers. Fry until onions are starting to be translucent, about 3 to 5 minutes.
  • Add cumin, chili powder, oregano, salt, pepper and tomato paste and mix well.
  • Add ground beef to the frying pan. Stir and cook until meat is fully browned, about 10 to 15 minutes. Add chopped tomatoes and cook for another 5 minutes, mixing well, to combine everything and distribute the seasoning. Remove from heat.
  • Add the grated cheese to the ground beef mixture, leaving 1/2 cup aside to sprinkle on the top of the peppers. Mix well into the meat mixture until cheese has melted.
  • Fill the pepper cups with the meat mixture. Sprinkle cheese on the top. Cover the casserole dish with the lid. If your dish doesn't have a lid, then wrap the dish in foil.
  • Bake for 20 minutes. At the 10 minute mark, check that there is still water in the base of the casserole dish. If not, then add a bit of water, and reseal the dish and continue baking.
  • Remove the foil from the dish, and return to the oven for another 10 minutes. If you want the cheese to be browner on top, then turn on the broiler for about 2 minutes, watching very carefully so it doesn't burn.

Serve with some Homemade French Fries and some Creamy Coleslaw for a delicious rustic meal everyone will love.

Enjoy!

Note: Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free and any packaged ingredients are labeled gluten free.

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