EASY DECONSTRUCTED STUFFED PEPPERS (GLUTEN FREE)
an easy 30-minute gluten free dinner recipe
To me, mexican food is the easiest to make gluten free and nut free because so many dishes are made from rice! Which means, its SUPER easy to make allergy friendly. This Easy Deconstructed Stuffed Peppers is an easy gluten free meal. It is also a nut free recipe.
I love cooking my mexican recipes naturally gluten free by using rice. The recipes were able to be easily adjusted and still taste super delicious and authentic! This easy weeknight dinner takes less than 30 minutes to make and the whole thing cooks up in just ONE PAN!
This easy weeknight meal is made in 30 minutes or less and uses minimal dishes. This meal has all the flavors of a delicious stuffed pepper without any of the assembly work! This stuffed pepper casserole is an easy main dish your whole family will love, just like my gluten free stuffed peppers without rice.Â
If you love a one pan meal like I do, you’ll also love this easy chicken taco rice casserole and this one pan chicken teriyaki!
WHY YOU’LL LOVE THIS ALLERGY FRIENDLY RECIPE
All the taste of traditional stuffed peppers but this deconstructed version takes less work! I love how stuffed peppers taste but I’m so lazy when it comes to making them so this dish is my go-to lazy version!
I love one-pan meals! They’re easy to clean up and you don’t have to spend time doing a lot of dishes. These deconstructed stuffed peppers are an easy one-pan meal.
This easy weeknight meal is made with simple ingredients and delicious flavors.
This recipe mixes easy prep with traditional dish flavors to create a delicious meal. An easy spin on stuff peppers.
EASY DECONSTRUCTED STUFFED PEPPERS (GLUTEN FREE)
INGREDIENTS
4 poblano peppers sliced
1/2 onion sliced
2 tablespoons olive oil
3 cups shredded beef cooked and shredded
2 cups White rice
1/2 cup diced tomatoes with green chilis
1 cup black beans
Shredded cheddar cheese or dairy free option
Salt and pepper to taste
INSTRUCTIONS
Heat olive oil in a large skillet over medium heat. Add the sliced peppers and onions, and cook for 5-7 minutes, stirring occasionally, until softened.
Cook the rice according to box directions in a pot or rice cooker. Or heat up microwavable rice or defrost frozen rice to room temperature.
Add the shredded beef, cooked rice, diced tomatoes with green chilis, and black beans to the skillet with the softened peppers and onions. Stir everything together to combine.
Season with salt and pepper to taste.
Heat everything through for a few minutes, until warmed through.
Remove the skillet from the heat and sprinkle the shredded cheese generously over the top. You can either cover the pan and let the cheese melt from the residual heat, or place it under the broiler for a minute or two until melted and bubbly.
Serve and Enjoy! Serve the unstuffed pepper skillet hot with your favorite toppings like sour cream, avocado, or chopped fresh cilantro.
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