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The most delicious roasted Stuffed Peppers ever. I’ve shared two different recipes using either quinoa or rice, with tips on how to get them perfect. Super-nutritious as well as tasty. Vegetarian, gluten free and optional vegan.
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My BEST Roasted Stuffed Peppers Recipe (gluten free and vegetarian)
OMG. You are going to LOVE my Roasted Stuffed Peppers. They are cooked to perfection for a naturally sweet, soft outer bell pepper shell. And are filled with the most delicious vegetarian savoury stuffing, impeccably seasoned and lightly spiced. They’ve been well-tested here at GFHQ and have become a frequent, colourful meal for all seasons and all weathers.
Even better, this post gives you TWO stuffing options… The choice is yours. One made with QUINOA and one with more traditional RICE. Both are equally moreish and super-nutritious and without doubt offer the perfect mid-week meal or tasty weekend bite. So, if you’ve never tried roasted Stuffed Peppers or are simply looking for new stuffing inspiration, read on…
Why choose Quinoa Stuffed Peppers?
Although peppers stuffed with rice are more common, I hands-down prefer them stuffed with quinoa. Maybe it’s because it simply makes a change, but I truly think that Quinoa Stuffed Peppers are all together better… For texture and flavour, as well as nutrition. If quinoa is not something you’ve tried, I would definitely recommend giving it a go.
Cooked well, it has a delicious, fluffy texture with a slightly nutty flavour. But take note… While it is often considered as a straight alternative to rice or cous cous, its nutritional profile way surpasses both and more, to the point of designation as a ‘superfood’. It’s low carbohydrate, low fat, high fibre constitution takes it ahead for starters… But more importantly, it is also a complete protein. And that makes it a natural choice for any vegetarian or vegan meal.
But that’s not all. This delightfully tasty little seed is packed full of vitamins and minerals… B vitamins, folate, iron, zinc and magnesium being particularly high up there.
Why choose Rice Stuffed Peppers?
Let’s be honest… Rice Stuffing is what most people associate with Stuffed Peppers. And familiarity often counts. It’s cheap and convenient and because it’s a common staple, most people feel confident in using it.
As with quinoa, rice can be dressed up or down, seasoned according to taste and eaten in a multitude of ways. Rice Stuffed Peppers taste good! And that’s reason enough to choose them. It’s your meal and your decision.
Are Stuffed Peppers Gluten Free and Coeliac-safe?
Because these Stuffed Peppers are made with natural ingredients, they are also gluten free… whether they are filled with quinoa or rice. The only potentially glutenous ingredient they include is a sprinkling of breadcrumbs on the top to add contrasting texture and crunch. So, if you can’t eat gluten, it’s important to make sure that any breadcrumbs used are made with gluten free bread.
Other than that, the usual rules apply for anyone with Coeliac Disease (Celiac) or other gluten-related health conditions… Make absolutely sure to check any packaging for risk of hidden gluten or cross contamination. In particular, check stock cubes, any pre-grated cheese and all dried ingredients (including quinoa, rice, nuts and spices) for ‘may contain’ warnings.
Can I make this recipe for Roasted Stuffed Peppers Vegan?
Yes… absolutely! The only specific ingredient in these roasted Stuffed Peppers that is not plant-based is the cheese. This can be easily substituted for good, meltable dairy free and vegan alternatives. Or… can be left out altogether. While cheese brings a slight stickiness and characteristic salty edge to the dish, it is not essential to its success or nutritional balance.
Get ahead…
One of the great things about stuffed peppers is that the stuffing can be prepared ahead of time and the peppers filled ready to pop in the oven. Although the peppers will take 45 to 50 minutes to cook, this is entirely the oven’s work. So, while they are cooking, you’re free to go change and grab yourself a glass of wine ready to have a relaxing meal.
Obviously, it is important to be aware of and careful about how to store the stuffing after it has been cooked, for food safety reasons. However, food safety recommendations on maximum storage of cooked rice appear to vary around the world (anything from 1 day (UK) to 5 (US) providing the rice has been quickly cooled and refrigerated). If making Stuffed Peppers ahead of time, I would recommend that a day in advance is best… But a couple of days with good refrigeration is likely to be fine. If unsure, check out your local government food safety recommendations.
How to make the BEST Stuffed Peppers
As with any dish, stuffed pepper recipes vary from average to utterly delicious. The ingredients, flavours and seasoning used, as well as the method and length of time cooking, will all make a difference to which end of the perfection spectrum it falls. I’ve done the hard work for you, combining an utterly delicious combination of ingredients… But here’s my best tips to get stuffed peppers the best you’ve ever tasted…
Top tips…
- If using QUINOA (which is cooked before adding to the stuffing mix), cook it with care… Over-cooked and it will be mushy and under-cooked, crunchy. If quinoa is new to you, check out my post on How to Cook Quinoa to perfection. I’ve even made a handy printable infographic to keep in the kitchen.
- When making RICE stuffed peppers, lightly fry the rice with the veg before adding the liquid. This helps to separate and seal the grains so they release less starch into the liquid, cook more evenly and become less sticky. It also lightly toasts the rice for a richer, nuttier flavour.
- The way you cut and stuff the peppers will alter the end result… You can slice off the top, and top-fill, or slice in half and side-fill. I’ve done both, but my preferred peppers are always side-filled. Why? Because the filling roasts more evenly and the flavours are richer and toastier. It also offers a larger surface area for topping with yummy cheese and crunchy bread crumbs.
How to roast Stuffed Peppers
- ALWAYS roast stuffed peppers. It’s the best way to intensify the flavours and avoid any mushiness.
- To make sure Stuffed Peppers soften and cook thoroughly, cook them for the first 30 minutes covered with foil and with a drop of water in the dish. This allows steam to help soften the flesh and skin. Then…
- Remove the foil after 30 minutes for a crisp and crunchy top, sprinkling with a little cheese and some dried bread crumbs. The heat and dryness of the oven will ensure the evaporation of any remaining liquid in the dish and will give the peppers a deliciously-golden finish.
- Use dried or Panko breadcrumbs for the best crunch… If you are gluten free, they are less easy to find in the shops, but they are both super-easy to make. Check out how in my post on how to make gluten free Panko Breadcrumbs at home… Or how to make plain dried breadcrumbs.
Make the recipe your own – substitutions and variations for the stuffing
There are lots of ways to vary the stuffing in Stuffed Peppers depending on what’s available, what’s in season or the flavours you prefer. Try…
- Using different vegetables – From carrot to courgette… aubergine to asparagus… broccoli to brussels sprouts… Pretty much anything goes. Just remember to chop it small so that it mingles in the stuffing and fits into the peppers.
- Play with the seasoning – If hot and spicy is your thing, add some chilli. Go Mediterranean with mountain herbs such as thyme and oregano. Head for Asian flavours with ginger, coriander, lemon grass, coconut or sesame. Or bring out the flavours of India with cumin, turmeric, cardamom and garam masala. The only limitation is your spice rack.
- Add nuts and seeds – Any as long as they are edible!
- Switch the cheese – Increase the nuttiness with Gruyère or Emmental… Go ‘blue’ with a little Stilton or Roquefort… Or head to the sun with some Feta or squeaky Halloumi.
- Change the ‘grain’ – The recipes shared use quinoa or rice. But Stuffed Peppers are also amazing with Buckwheat groats, and gluten free variants on Couscous too. If you are able to eat wheat and gluten, the options are even wider.
Switch out the peppers for an alternative base – Stuff something else!
Or… Try switching out the peppers! I can confidently say that the stuffing recipes provided are as delicious used to stuff other vegetables as they are in peppers. Why not try stuffed…
- Aubergine (egg plant)
- Marrow or courgette (zucchini)
- Butternut or other squash
- Portobello Mushrooms
How to serve Roasted Stuffed Peppers
The question of how to serve stuffed peppers is very much open to interpretation. Personally, I eat them just as they are. With a good balanced stuffing they are a meal in themselves and need nothing extra to fill you up and give great nutrition.
However, if you prefer to have them as a ‘side’, they pair perfectly with lightly grilled or fried white fish; tender pork or chicken; a helping of bacon or sausage; a couple of fried or poached eggs; or some smoked, grilled tofu.
And for Halloween… Why not turn them into my Halloween Jack-o-Lantern Pumpkin Peppers? They’re as fun as they are delicious.
However you eat them, they are definitely at their best hot and oozy.
Ready to make Roasted Stuffed Peppers with quinoa or rice?
And that’s it. My Roasted Stuffed Peppers recipe made with either quinoa or rice. Totally delicious, nutritious, beautiful and vibrant. And easy enough for anyone to make. Will you try them?
Do let me know what you think… Leave a comment, rate the recipe and tag me on social media with your pepper pics. You can find me onFacebook,Instagram,TwitterorPinterest.
And just in case you haven’t found it yet… Why not head over to our huge Gluten Free Recipe Index and have a browse? With hundreds of recipes – savoury and sweet, you’re sure to find something to entice you. All shared for FREE!
With my love
Other perfect pepper recipes at Gluten Free Alchemist
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4.86 from 7 votes
Roasted Quinoa Stuffed Peppers
The most delicious roasted Stuffed Peppers made with a tasty and lightly spiced quinoa stuffing. Packed with great nutrition. Vegetarian, gluten free and optional vegan
Prep Time50 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Lunch, Main Course, mid-week meals
Cuisine: British, Gluten Free, optional dairy free, optional Vegan, Vegetarian
Keyword: pepper, quinoa, stuffing, vegetables
Servings: 5
Calories per serving: 463.3kcal
Author: Gluten Free Alchemist – Kate Dowse
Key equipment
sieve
oven + hob
medium saucepan with lid
large saucepan
sharp vegetable knife
chopping board
roasting tin
kitchen foil
Ingredients
Cooked Quinoa
- 180 g quinoa = 1 Cup
- 440 g water = 2 Cups
- 1 cube vegetable stock gluten free
Peppers
- 5 large bell peppers any colour
Other stuffing ingredients
- 1 to 2 tbsp olive oil
- 1 large red onion fine chopped
- 2 to 3 large garlic cloves fine chopped
- 1 stick celery fine chopped
- 130 g mushrooms (chestnut or other) chopped
- 45 g sun dried tomatoes chopped
- ½ tsp turmeric
- ½ tsp ground cumin
- 1½ tsp Harissa paste
- 4 tbsp tomato paste (concentrated puree)
- 4 tbsp water
- 3 tbsp toasted pine nuts toast under the grill or in the oven ahead of time
- salt and pepper to taste
- 15 g chopped fresh coriander
- 100 g Cheddar cheese grated (or grated pizza Mozzarella) Or plant-based vegan alternative
Topping
- 50 g Parmesan cheese grated Or plant-based vegan alternative
- 5 tbsp dried or Panko breadcrumbs gluten free
- extra fresh chopped coriander to garnish
Instructions
Cooking the quinoa
Put the quinoa in a sieve and rinse under cold running water for 2 to 3 minutes.
Drain thoroughly.
Put the quinoa, water and stock cube in a saucepan and set over a medium heat on the hob.
Bring to a full boil, stirring intermittently.
Turn the heat down to a simmer.
Put the lid on the pan and leave to simmer for 15 minutes or until the liquid has been absorbed and the kernels have opened.
Remove from the heat and leaving the lid on, let the pan sit for 5 more minutes.
Fluff with a fork and set aside.
Prepare the peppers
Cut each pepper in half lengthways.
Carefully remove and discard the pith and seeds from inside the peppers, using a small, sharp vegetable knife to dislodge as required.
Set the prepared peppers aside while making the stuffing.
Making the stuffing (can be started while the quinoa is cooking)
Heat the oil in a large saucepan over a medium heat.
Add the chopped onion, garlic and celery to the pan and gently fry-off (turning the heat down as appropriate), stirring frequently until soft, but not browned.
Add the chopped mushrooms and sun dried tomatoes and fry for a further 3 to 4 minutes, stirring frequently.
Turn the heat down a little and add the turmeric and cumin and stir through.
Add the Harissa and tomato pastes and stir again, cooking for 40 to 50 seconds.
Add the water (4 tbsp) and stir again until simmering.
Lastly add the toasted pine nuts, salt and pepper to taste and chopped coriander and stir through.
Take the pan off the heat and add the cooked quinoa. Fold through gently, until the mixture is even.
Lastly add the grated Cheddar cheese and fold again.
Filling and roasting the peppers
Pre-heat the oven to 200 C/400 F/Gas 6.
Completely fill each pepper with stuffing, compacting gently as necessary.
Arrange the peppers in an appropriately-sized oven-proof dish.
Add 2 to 3 tbsp boiling water to the bottom of the oven-proof dish (around the base of the peppers).
Cover the whole dish with foil.
Roast for 30 minutes.
After 30 minutes, remove the foil and sprinkle the top of each pepper with parmesan and some breadcrumbs.
Place the dish back in the oven (uncovered) and roast for a further 15 to 20 minutes until the peppers are soft, the tops are golden and the breadcrumbs crisp.
Sprinkle with a little fresh coriander and serve.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Nutrition
Calories: 463.3kcal | Carbohydrates: 53.9g | Protein: 19.4g | Fat: 20.1g | Saturated Fat: 7.1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6.5g | Cholesterol: 31.1mg | Sodium: 493mg | Potassium: 1255.6mg | Fiber: 9.1g | Sugar: 14g | Vitamin A: 5946.1IU | Vitamin C: 219.2mg | Calcium: 329.1mg | Iron: 4.6mg
Tried this recipe?Tag @glutenfreealchemist #glutenfreealchemist
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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5 from 4 votes
Roasted Rice Stuffed Peppers
Delicious roasted Stuffed Peppers with a tasty vegetarian rice stuffing. Gluten free and optional vegan.
Prep Time50 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Lunch, Main Course, mid-week meals
Cuisine: British, Gluten Free, optional dairy free, optional Vegan, Vegetarian
Keyword: pepper, rice, stuffing, vegetables
Servings: 5
Calories per serving: 362.2kcal
Author: Gluten Free Alchemist – Kate Dowse
Key equipment
chopping board
sharp vegetable knife
sieve
oven + hob
roasting tin
large saucepan with lid
spoon
Ingredients
- 5 large bell peppers any colour
- 200 g basmati rice 1 cup – washed and drained
- 1 tbsp olive oil approx
- 1 medium onion peeled and chopped
- 2 cloves garlic crushed or chopped
- 1 small courgette (zucchini) chopped into very small cubes
- 60 g mushrooms chopped
- 4 large sun-dried tomatoes chopped
- 3 tbsp sun-dried tomato paste
- salt and pepper to taste
- 2 tsp sweet paprika (this is not the hot variety)
- 460 ml boiling water (=2 x the volume of the rice)
- 75 g Cheddar cheese or alternative hard cheese (grated) – Use a dairy free/vegan cheese as required or omit, if preferred.
- 30 g mixed pumpkin seeds and pine nuts toasted for 10 minutes in hot oven
Topping (optional)
- a little extra cheese to sprinkle on top
- 2 to 3 tbsp dried or Panko breadcrumbs to sprinkle for crunch – gluten free as required
Instructions
Prepare the peppers
Either cut each pepper in half lengthways or slice off the top. (If top cut, set the top aside, so that it can be put back on the pepper after filling)
Carefully remove and discard the pith and seeds from inside the peppers, using a small, sharp vegetable knife to dislodge as required.
Set the prepared peppers aside while making the stuffing.
Other pre-preparation
Toast the pumpkin seeds and pine nuts by spreading on a baking tray and roasting in a hot oven (200 C/400 F/Gas 6) for 10 minutes, turning intermittently to prevent burning.
Wash and drain the rice.
Pre-prepare the vegetables, chopping as instructed in the ingredients list and grate the cheese.
Making the Stuffing
Heat the oil in a large saucepan and gently sauté the chopped onion until translucent.
Add the crushed/chopped garlic and fry-off.
Next, add the chopped courgette and mushrooms and continue to fry over a low heat until softened.
Add the chopped sun-dried tomato and stir through in the pan.
Now add the rice and fry, stirring frequently, over a low to medium heat for 3 to 4 minutes.
Add the sun-dried tomato paste and seasoning to the pan and stir well, cooking through for a further minute.
Now add boiling water to the pan and bring back to the boil, stirring.
Turn down the heat and simmer (with the lid on) for about 10 minutes until all the water has been absorbed and the rice is cooked. (Check and taste at about 8 minutes)
Once cooked, turn off the heat, taste and adjust the seasoning, adding a little more salt/pepper/sweet paprika as desired.
Finally add and stir through the cheese and toasted pine nuts/pumpkin seeds. If not planning to cook the peppers immediately, allow the rice to cool a little before adding cheese and seeds.
Filling and Roasting the Peppers
Preheat the oven to 200 C/400 F/Gas 6.
Carefully pack each pepper with stuffing.
If top-sliced, replace the sliced top section.
Arrange the peppers in an oven-proof roasting dish (at least 3 inches deep).
Pour 2 to 3 tablespoons water into the base of the dish around the peppers.
Cover the peppers and the top of the dish with foil.
Roast for 30 to 35 minutes, covered.
Remove the foil and add a sprinkle of extra cheese and some bread crumbs on top of the stuffing. (If top-sliced, the top will need to be lifted (or omit the extra toppings)).
Return to the oven and continue to roast for a further 15 minutes or so uncovered, until the stuffing top is crisp and golden.
Serve. Can be re-heated in a hot oven (in foil) for 15-20 minutes. Or, in the microwave (2 to 3 minutes high) as preferred.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Nutrition
Calories: 362.2kcal | Carbohydrates: 47.8g | Protein: 11.3g | Fat: 13.2g | Saturated Fat: 4.2g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 4.5g | Trans Fat: 0.1g | Cholesterol: 15.8mg | Sodium: 299.4mg | Potassium: 663.8mg | Fiber: 5.6g | Sugar: 9.5g | Vitamin A: 6038.4IU | Vitamin C: 216.7mg | Calcium: 151.7mg | Iron: 2.7mg
Tried this recipe?Tag @glutenfreealchemist #glutenfreealchemist
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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