This stuffed pepper casserole has quickly become a family favorite. It has all of the flavor of a traditional stuffed pepper in a quicky and easy gluten-free preparation.

 

Why we love this recipe:

• It is quick and easy to prepare.
• We can easily change up the seasoning for a slightly different taste each time. We like it a bit spicy.
• I don’t have to find any subsitutes as it is naturally gluten free.

Servings:

This makes about 8-10 servings. Feel free to cut the recipe in half. This does store well in the refrigerator after cooking and even freezes well.

 

Ingredients

• 1–2 pounds cooked ground beef or sausage
• 1 onion diced
• 2–4 bell peppers, sliced or diced
• 2–3 tbsp garlic
• 3 cups cooked rice or rice/quinoa blend
• 2 cups tomato sauce or spaghetti sauce
• 4 cups beef broth (or water), divided
• 3 cups water
• 1 tbsp oregano
• 1 tbsp basil
• 1 tsp salt, to taste
• 1 2 tsp black pepper, to taste
• 1 tbsp soy sauce or coconut aminos
• Cheddar cheese, optional

 

Instructions:

1. Cook the rice and quinoa with 3 cups beef broth and 3 cups water using your preferred cooking method.
   (You may use all water if you do not have beef broth.)
2. Brown the meat in a large Dutch oven and drain any grease.
3. Add the remaining ingredients to the Dutch oven. You should still have about 1 cup of broth left to add at this point. Add extra water if needed. (I will share that we prefer this recipe made with double the amount of spices.)
4. Bring it to a simmer and then reduce the heat to low.
5. Simmer everything together for about 10–15 minutes. Top with cheese and allow it to melt before serving.

Gather Around

This recipe makes me smile because I hated the thought of stuffed peppers as a child. It was never something my mom made often, either. Over the years, though, I realized I actually enjoyed the flavors, and I make it frequently. Now my own kids have simply grown up knowing this as one of our normal family meals.

 

We keep this recipe as a quick family meal.