How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gluten-Free Stuffed Peppers?

You need 16 ingredients. The key ingredients include: 6 whole Yellow Bell Peppers (red Would Also Work), Herb Infused Olive Oil, As Needed For Drizzling (regular Olive Oil Would Be Fine Too), Salt, As Needed For Seasoning, 2 cups Chicken Stock, and more.

Is Gluten-Free Stuffed Peppers suitable as soups & stews?

Yes, Gluten-Free Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Gluten-Free Stuffed Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free Stuffed Peppers Recipe

Name: Gluten-Free Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Yellow Bell Peppers (red Would Also Work); Herb Infused Olive Oil, As Needed For Drizzling (regular Olive Oil Would Be Fine Too); Salt, As Needed For Seasoning; 2 cups Chicken Stock; 1 cup Uncooked Quinoa; 2 dashes Olive Oil For Browning; 1 pound Ground Turkey; 1/2 teaspoons Hickory Smoked Sea Salt; 1/4 teaspoons Chili Powder; 1/4 teaspoons Smoked Paprika; 1 whole Shallot, Minced; 1 whole Jalapeno Pepper, Seeded And Diced; 3/4 pounds Whole Tomatoes, Roughly Chopped; 1 can (15 Oz. Size) Black Beans, Drained; 1 whole Lime, Juiced And Zested; Salsa, As Needed For Topping

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1.

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First, the peppers need to get prepped and roasted.

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Preheat the oven to 375 F. Thoroughly wash the outside of the peppers with cold water.

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Cut off the very tops and scoop out the seeds and membrane to have a nice, clean vessel for the filling.

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Get the peppers into a baking dish.

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Drizzle them generously with olive oil and season each of them with a pinch of salt.

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Roast them in the oven for 12 minutes to let them develop flavor and start to get tender.

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2.

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In the meantime, start preparing the filling.

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In a small pot, bring the chicken stock to a boil.

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Pour in the quinoa and cover the pot with its lid.

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Reduce the heat to low and let the quinoa cook until tender for about 12 minutes.

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3.

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Meanwhile, heat the olive oil in a large pan over medium high heat.

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Brown the ground turkey while breaking it up with a spoon.

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Season it and spice it with the salt, chili powder and smoked paprika.

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When the turkey is cooked, add in the shallot, jalapeno and tomatoes.

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Let them get soft and fragrant.

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Then add in the black beans, lime juice and lime zest.

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Let the mixture come to a low boil, then reduce the heat to a simmer and let it all simmer for 10 minutes.

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4.

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Both the peppers and quinoa should be just about done at this point.

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Take the peppers out of the oven, leaving the oven on, and take the pot of quinoa off of the heat.

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Fluff the quinoa with a fork, then pour it into the meat mixture and stir it all to combine.

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5.

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Scoop a generous amount of the filling into each pepper.

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Really pack it in to get the peppers nice and well-stuffed.

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Depending on how big your peppers are, you may have some filling leftover.

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If you do, awesome!

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Put it in a container, refrigerate it and save it to warm up and have over greens for lunch!

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Put the gluten-free stuffed peppers back into the oven and bake them for 20 minutes.

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6.

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Take them out and let them cool for a couple of minutes before serving.

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Top the gluten-free stuffed peppers with salsa.

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The quinoa gets slightly brown and crunchy on top which gives them fantastic texture.

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The inside is so incredibly flavorful and goes so well with the tender, sweet bell pepper.

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The best part is, these are completely satisfying with zero guilt!

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Dont you just love a dish that is so yummy to eat and is also great for the waistline?

Gluten-Free Stuffed Peppers

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