Gluten Free Tomato Rice & White Bean Stuffed Peppers
Stuffed peppers are one of those dinners that feel impressive on the table but come together with pantry staples and very little fuss. These are packed with a hearty filling of long-grain white rice, creamy white beans, and diced tomatoes seasoned with oregano, basil, and a touch of smoked paprika — the kind of combination that makes the whole kitchen smell incredible while they bake. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or stress over hidden additives the way you might with a boxed or pre-seasoned mix. The peppers go into the oven covered in foil, which traps steam and gets them perfectly tender all the way through before the optional mozzarella goes on top for a bubbly, golden finish. Chicken broth poured into the bottom of the baking dish keeps everything moist and adds a subtle savory depth to the whole dish. This recipe makes four generous servings, so it works beautifully as a weeknight family dinner or a meal-prep option you can reheat throughout the week. Finish with a scatter of fresh parsley and you've got a colorful, satisfying plate that nobody will believe is as simple as it actually is.
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
For the peppers
- 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For baking
- ½ cup chicken broth
For serving
- ½ cup shredded mozzarella cheese (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Combine the rice, 2 cups water, and 1/2 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the water is absorbed and the rice is just tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork. The rice will finish cooking in the oven, so slightly underdone is fine.
- 2
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish.
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