Gluten-Free Recipes



  • 1/2 cup brown rice
  • 1 cup water
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 green bell peppers
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 8 ounces of tomato sauce
  • salt and ground black pepper to taste
  • 1/2 cup All But Gluten™ Sliced White Loaf, breadcrumbs
  • 8 ounces of tomato sauce for topping
  • 1 teaspoon Italian seasoning


  • 1. Preheat oven to 350° F.
  • 2. Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • 3. Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
  • 4. Remove the tops and save, then remove and discard the seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish, slice the bottoms off the peppers if necessary so that they stand upright.
  • 5. Mix the browned beef, cooked rice, 8 ounces of sauce, salt, pepper and All But Gluten™ breadcrumbs in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining 4 ounces of tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Place pepper tops on top for baking.
  • 6. Bake in the preheated oven, basting with last 4 ounces of sauce every 15 minutes, until the peppers are tender, about 1 hour.
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