Easy Gluten-Free Stuffed Peppers for a Healthy Thanksgiving Side or Main

What kind of recipe is it?

Gluten-Free Stuffed Peppers are a vibrant and wholesome dish perfect for Thanksgiving gatherings or any festive occasion.

These colorful peppers are filled with a savory mixture of grains, vegetables, and spices, providing a satisfying and nutritious alternative to traditional stuffing. They cater to those with gluten sensitivities while still delighting all guests with their rich flavors and eye-catching presentation.

Ideal for health-conscious eaters or anyone looking to impress at their holiday table, this dish is both comforting and visually appealing.

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Ingredients

Ingredient	Quantity
Bell peppers	4 large (any color)
Quinoa	1 cup (uncooked)
Vegetable broth	2 cups
Olive oil	2 tablespoons
Onion	1 medium, diced
Garlic	2 cloves, minced
Zucchini	1 medium, diced
Corn	1 cup (frozen or canned, drained)
Black beans	1 can (15 oz, rinsed and drained)
Diced tomatoes	1 can (14.5 oz, with liquid)
Cumin	1 teaspoon
Paprika	1 teaspoon
Salt	½ teaspoon
Black pepper	¼ teaspoon
Fresh cilantro	¼ cup, chopped (optional for garnish)
Cheese (optional)	1 cup (shredded, such as cheddar or dairy-free)

This mixture results in deliciously stuffed peppers that are not only gluten-free but also packed with flavor and nourishment, perfect for your Thanksgiving feast.

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Cooking Steps

Preheat the oven to 190 °C (375 °F), adjusting for convection by reducing the temperature to 175 °C (350 °F) if applicable. Position the oven rack in the middle.
Wash the bell peppers under cold water, cut the tops off, and remove the seeds and membranes. Set aside.
In a medium saucepan over medium heat, add 2 tablespoons of olive oil. Once heated (approximately 1 minute), add 1 medium diced onion and sauté for 3–5 minutes until translucent and fragrant.
Stir in 2 minced garlic cloves and sauté for an additional 30 seconds until aromatic.
Add 1 medium diced zucchini, 1 cup of frozen or canned corn (drained), and the can of 14.5 oz diced tomatoes (with liquid). Cook for 5–7 minutes, stirring occasionally, until the zucchini begins to soften and the mixture becomes slightly bubbly.
Rinse and drain 1 can (15 oz) of black beans, then add to the saucepan alongside 1 cup of uncooked quinoa. Pour in 2 cups of vegetable broth, and season with 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the quinoa is tender and has absorbed the liquid. Remove from heat and let it rest for 5 minutes.
While the mixture is resting, prepare the bell peppers. If desired, lightly oil a baking dish (approximately 23 x 33 cm or 9 x 13 inches) to prevent sticking.
Fill each bell pepper with the quinoa and vegetable mixture. Place them upright in the prepared baking dish. If using, sprinkle 1 cup of shredded cheese on top of each stuffed pepper.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes, until the peppers are tender (should give when pricked with a fork) and the tops are slightly golden and bubbly.
Once cooked, allow the stuffed peppers to rest for 5 minutes at room temperature before serving. This will help enhance flavor and make them easier to handle.
Optional: Garnish with ¼ cup chopped fresh cilantro after resting, before serving.
Enjoy your gluten-free stuffed peppers as a hearty, flavorful dish during your Thanksgiving feast.

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Variations

– Spicy Southwest Stuffed Peppers: Incorporate 1 diced jalapeño and 1 cup of cooked chorizo for a kick.

Top with avocado slices for creaminess.

Mediterranean Quinoa Peppers: Use 1 cup of cooked couscous instead of quinoa and mix in ½ cup of chopped Kalamata olives and 1 teaspoon of dried oregano for a Mediterranean flair.
Vegan and Nut-Free Variation: Substitute shredded cheese with nutritional yeast for a cheesy flavor without dairy, and use a mix of brown rice instead of quinoa for a nut-free option.
Autumn Harvest Stuffed Peppers: Add 1 cup of cooked wild rice, 1 cup of chopped butternut squash, and 1 teaspoon of cinnamon and nutmeg to bring in seasonal flavors.

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Tips on plating and presentation

When it comes to serving your gluten-free stuffed peppers, the presentation can elevate the dining experience for your Thanksgiving table.

I like to use a colorful platter to showcase the peppers, adding fresh herbs on top for a pop of color.

Drizzling a balsamic reduction around the plate also adds elegance.

Finally, place a sprinkle of cheese or seeds for extra flair.

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What other dishes can I pair it with?

Pairing gluten-free stuffed peppers with complementary dishes can create a harmonious Thanksgiving feast.

I love serving them alongside a fresh quinoa salad or roasted Brussels sprouts for added texture and flavor. A creamy potato gratin also balances the meal beautifully.

Don’t forget a vibrant cranberry sauce; its tartness enhances the peppers’ richness. Together, these dishes make for a satisfying holiday spread.

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What drinks can I pair it with?

To complement your Thanksgiving spread further, choosing the right drinks can elevate the flavors of gluten-free stuffed peppers.

I love pairing them with a crisp Sauvignon Blanc or a fruity Grenache for added zest.

For a non-alcoholic option, try sparkling apple cider; it’s invigorating and festive!

Each drink brings out the peppers’ flavors beautifully, making your meal even more delightful.

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Frequently Asked Questions

Can I Prepare Stuffed Peppers in Advance for Thanksgiving?

Absolutely, I often prepare stuffed peppers a day ahead. Just assemble them, refrigerate, and pop them in the oven when it’s time to eat. It’s a real time-saver, plus they taste great!

How Should I Store Leftover Stuffed Peppers?

I store leftover stuffed peppers in an airtight container in the fridge. They stay fresh for about three to four days. If I want to keep them longer, I freeze them for later enjoyment.

What’s the Best Way to Reheat Stuffed Peppers?

To reheat stuffed peppers, I usually preheat my oven to 350°F, place the peppers in a baking dish, cover them with foil, and heat for about 20 minutes. They turn out perfectly warm and delicious!

Are There Low-Carb Alternatives for the Stuffing?

Absolutely, I love using cauliflower rice or shredded zucchini as low-carb alternatives for stuffing. They soak up flavors beautifully and keep the dish light while still delivering that satisfying texture we all crave!

Can I Freeze Stuffed Peppers After Cooking?

Yes, I can freeze stuffed peppers after cooking them. Just let them cool completely, wrap them tightly, and store them in an airtight container. They’ll stay fresh for up to three months in the freezer.