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I really think Gluten Free Stuffed Peppers are such an underrated dish. And these Greek stuffed peppers with beef mince, rice, feta, olives and tomatoes are just the best dinner! An easy gluten free meal, packed with flavour and so easy to make.
I absolutely love Greek food and this gluten free stuffed peppers recipe is packed with my favourite Mediterranean flavours.
Simple stuffed peppers with ground beef, brown rice, feta cheese, black olives and tomatoes, plus my favourite Greek inspired herbs.
These easy stuffed peppers are such a simple meal, perfect in the summer months as a lighter dinner, or even served as an appetiser as stuffed baby peppers!
These baked stuffed bell peppers are really quick to make too, the whole thing will be on the table in around 30 minutes. Ideal for busy weeknights!
I’ve got lots of tips below if you need variations, such as a dairy-free Greek style stuffed peppers recipe, as well as tips for serving suggestions.
I love to pair mine with my Greek-style crispy lemon and garlic potatoes, a cheeky side of gluten free oven chips or even a classic Greek salad.
And if you need something a bit special for spooky season, check out my Halloween Jack O’Lantern Stuffed Peppers for something a bit fun!
Ingredients
There’s a printable recipe card for these gluten free Greek stuffed peppers below. But for the shopping list you will need…
- Bell Peppers: I used a mixture of red, yellow, orange and green peppers. But you can pick whichever coloured peppers you like best. Large bell peppers are best!
- Red Onion: Use a brown onion if you prefer, but red onions give a sweeter flavour.
- Garlic: I use frozen chopped garlic but fresh minced garlic cloves or garlic paste work.
- Lean Beef Mince: Usually I go for a 5% fat, lean ground beef. If using a higher fat beef mince, drain off excess fat after browning, and before adding the rice. If you don’t eat red meat you can swap this for ground turkey instead.
- Cooked Brown Rice: I tend to use packs of pre-cooked brown basmati rice because I find it a lot quicker and easier. You can use any rice though – wholegrain rice, long grain rice or even swap for gluten free couscous or quinoa instead.
- Chopped Tomatoes: Using canned tomatoes helps add flavour and moisture.
- Oregano
- Paprika
- Ground Cinnamon
- Feta Cheese: For a dairy free stuffed peppers recipe use a vegan Greek-style cheese or omit the feta entirely.
- Black Olives: I buy jars of pitted, sliced black olives for ease. You can use green olives or Kalamata olives if you prefer.
How to make gluten free stuffed peppers
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy these Greek stuffed peppers are to make:
To pre-cook the peppers:
You should always precook the peppers for stuffed peppers. They can take a while to cook and if you fill them first, the filling can go mushy from the water the peppers give off.
Preheat the oven to 200C / Fan 180C / Gas Mark 6. Cut the peppers in half longways through the stalks, then scoop out any seeds and pith – being careful not to pierce the flesh of the peppers.
Place the peppers (cut-side-down) onto a large baking tray and bake for 15 minutes until they start to soften and brown.
To make the stuffed pepper filling:
While the peppers bake, heat some extra virgin olive oil in a large pan over a medium heat, then add the onions and garlic. Fry for 5 minutes until starting to soften.
Add the beef mince and turn up to a high heat. Fry (breaking up the meat) until browned, around 5-7 minutes.
Turn the heat back down to medium and add the cooked rice, tomatoes, herbs and olives, plus 150g of the feta cheese.
Mix well and continue to cook on a medium heat until the peppers have had their 15 minutes in the oven.
To stuff and bake the peppers:
Remove the peppers from the oven and turn them over. Fill the pepper halves with the meat mixture, crumbling the extra feta on top.
Bake the filled peppers for another 15 minutes and then serve straight away. I like to sprinkle mine with some fresh parsley to serve.
A NOTE ON PORTION SIZES: When testing this out, generally we found 2 peppers (4 halves) was a good-size adult portion. However if making this recipe for kids, you could reduce the amount of peppers to one per person. Excess filling can be frozen – see below!
Freezing and Storing
These stuffed Mediterranean peppers are great for meal prep because you can make them ahead, keep leftovers and even freeze them!
To Make Ahead: I recommend pre-cooking the peppers and stuffing them ahead of time. Then keep in the fridge ready to bake and serve. If baking from chilled, you may need to add an extra 5-10 minutes cooking time to ensure they’re hot through.
To Store: Got leftover stuffed peppers? Keep them in the fridge and reheat in the oven, air fryer or microwave to eat. Or enjoy them cold with salad!
To Freeze: You can freeze this stuffed pepper recipe but you may find they go a little softer when defrosted. I recommend reheating in the oven or air fryer once defrosted to ensure they don’t go too soft.
Leftover filling? If you’ve got too much filling, you can keep this in the fridge and enjoy it hot or cold as a tasty rice dish. You can also freeze it ready for next time you make these!
What to serve with stuffed peppers
Made this recipe and now need some stuffed peppers sides? Don’t worry, I’ve got you covered! Here are some of my side dishes which go really well with stuffed peppers:
- Greek Salad
- Crispy Lemon and Garlic Potatoes
- Quinoa, Halloumi and Chickpea Salad
- Gluten Free Oven Chips
- Air Fryer Garlic Bread
- Sweet Potato Wedges
- Gluten Free Flatbreads
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Stuffed Peppers
Ingredients
- 8 bell peppers, any colour
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 tsp chopped garlic
- 500 g lean beef mince
- 250 g cooked brown basmati rice
- 400 g tin chopped tomatoes
- 1 tsp dried oregano
- 1.2 tsp paprika
- 1/4 tsp cinnamon
- 200 g feta cheese, crumbled
- 75 g black olives, pitted and sliced
Instructions
Pre-cook the peppers:
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Cut the peppers in half longways through the stalks, then scoop out any seeds and pith – being careful not to pierce the flesh of the peppers.
- Place the peppers (cut-side-down) onto a large baking tray and bake for 15 minutes until they start to soften and brown.
Meanwhile make the filling:
- Heat the olive oil in a large pan over a medium heat, then add the onions and garlic. Fry for 5 minutes until starting to soften.
- Add the beef mince and turn up to a high heat. Fry (breaking up the meat) until browned, around 5-7 minutes.
- Turn the heat back down to medium and add the cooked rice, tomatoes, herbs and olives, plus 150g of the feta cheese.
- Mix well and continue to cook on a medium heat until the peppers have had their 15 minutes in the oven.
Stuff and bake the peppers:
- Remove the peppers from the oven and turn them over. Fill the peppers with the beef mixture, crumbling the extra feta on top.
- Bake the filled peppers for another 15 minutes and then serve.
Notes
- Portion Sizes: When testing this out, generally we found 2 peppers (4 halves) was a good-size adult portion. However if making for kids, you could reduce the amount of peppers to one per person. Excess filling can be frozen (or enjoyed separately as a standalone rice dish too!) – see the blog post above for tips.
- Serving Suggestions: Not sure what to serve with stuffed peppers? Check out the blog post above for some suggestions!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this stuffed peppers recipe should look at each stage.
- Storing: Check out the blog post above for more information on storing and freezing these gluten free stuffed peppers.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Stuffed Peppers!
Nutrition
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