Gluten-Free Stuffed Bell Peppers with Turkey and Rice

Why You’ll Love This Recipe

• Fully gluten-free with approachable, everyday ingredients.
• Balanced and satisfying: lean protein, rice, veggies, and melty mozzarella.
• Meal-prep friendly and freezer-ready for quick dinners.
• Easy to customize with different herbs, grains, or heat levels.

Grocery List

• Produce: 6 bell peppers, 1 yellow onion, 3 garlic cloves, fresh parsley
• Dairy: Shredded part-skim mozzarella
• Pantry: Olive oil, long-grain white rice, canned diced tomatoes, gluten-free tomato paste, gluten-free chicken broth, kosher salt, black pepper, gluten-free Italian seasoning, smoked paprika

Full Ingredients

For the Peppers

• 6 large bell peppers (about 10–12 oz each), tops cut off and seeds removed
• 1 tsp olive oil
• 1/4 tsp kosher salt

Turkey & Rice Filling

• 1 tbsp olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 1.25 lb (570 g) 93% lean ground turkey
• 1.25 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1.5 tsp gluten-free Italian seasoning
• 1/2 tsp smoked paprika
• 1 can (14.5 oz/411 g) diced tomatoes, drained well
• 2 tbsp gluten-free tomato paste
• 1/2 cup gluten-free low-sodium chicken broth
• 2 cups cooked white rice (preferably day-old)
• 2 tbsp chopped fresh parsley
• Optional: 1/4 tsp red pepper flakes

Topping

• 1.5 cups (6 oz/170 g) shredded part-skim mozzarella
• Optional garnish: extra chopped parsley or basil

If Cooking Rice From Scratch

• 1 cup long-grain white rice, rinsed
• 2 cups gluten-free low-sodium chicken broth (or water)
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Preheat and Soften the Peppers

Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Rub the outsides and rims with 1 tsp olive oil and sprinkle with 1/4 tsp salt. Stand peppers upright in a 9×13-inch baking dish. Par-bake for 10 minutes to soften slightly; set aside while you make the filling.

Step 2: Cook the Rice (If You Don’t Have Cooked Rice)

Combine 1 cup rinsed long-grain white rice, 2 cups gluten-free chicken broth (or water), and a pinch of salt in a small pot. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and rest, covered, for 5 minutes. Fluff and measure 2 cups for the recipe; reserve any extra for another use.

Step 3: Sauté Aromatics

Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Stir in minced garlic and cook until fragrant, 30 seconds.

Step 4: Brown the Turkey and Season

Add ground turkey to the skillet. Cook, breaking it up with a spoon, until no longer pink, 5–7 minutes. Season with 1.25 tsp kosher salt, 1/2 tsp black pepper, 1.5 tsp gluten-free Italian seasoning, and 1/2 tsp smoked paprika. Stir in drained diced tomatoes, 2 tbsp gluten-free tomato paste, and 1/2 cup gluten-free chicken broth. Simmer for 5 minutes; the mixture should be saucy but not soupy.

Step 5: Finish the Filling

Fold in 2 cups cooked rice, 2 tbsp chopped parsley, and red pepper flakes if using. Taste and adjust seasoning. The filling should hold together and be well seasoned.

Step 6: Stuff and Bake

Spoon the hot filling into the softened peppers, mounding it slightly. Cover the pan tightly with foil and bake for 25 minutes at 375°F (190°C) to fully heat through and tenderize the peppers.

Step 7: Add the Cheese and Finish

Remove foil, top each pepper with shredded mozzarella, and bake uncovered for 10–12 minutes, until the cheese is melted and bubbly. For golden spots, broil for 1–2 minutes, watching closely. Rest 5 minutes before serving; garnish with extra parsley or basil.

Pro Tips

• Drain canned tomatoes well; excess liquid can make the filling watery.
• Par-baking peppers ensures they are tender by the time the cheese melts.
• Day-old cooked rice stays fluffy and mixes into the filling without getting mushy.
• Use certified gluten-free broth and spice blends to avoid hidden gluten.
• Choose peppers of similar size so they cook evenly and finish at the same time.

Variations

• Dairy-Free: Use your favorite dairy-free mozzarella-style shreds (gluten-free) or omit cheese and drizzle with extra-virgin olive oil and herbs.
• Grain Swap: Substitute cooked quinoa or brown rice (same volume) for added texture and fiber. All gluten-free.
• Spicy Italian: Add 1/2 tsp crushed red pepper flakes and 1/2 tsp fennel seed to the filling; finish with fresh basil.

Storage & Make-Ahead

Cool completely, then refrigerate stuffed peppers in an airtight container for up to 4 days. Reheat covered at 350°F (177°C) for 20–25 minutes or microwave until hot. To freeze, wrap each cooled pepper tightly and freeze up to 3 months; thaw overnight and reheat at 350°F for 25–30 minutes (40–50 minutes from frozen, covered). Make-ahead: Fill peppers up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the first bake.

Nutrition (per serving)

Approximate: 400 calories; 27 g protein; 18 g carbohydrate; 17 g fat; 3 g fiber; 620 mg sodium. Values will vary based on brands and exact ingredients.