32+ Delicious Gluten-Free Bell Pepper Recipes to Try Today

If you’re looking to add more flavor and color to your gluten-free meals, bell peppers are an excellent ingredient to incorporate into your cooking.

Not only are they naturally gluten-free, but they also bring a burst of sweetness, crunch, and vibrant colors to a variety of dishes.

From hearty stuffed bell peppers to savory stir-fries, bell peppers can elevate your meals with minimal effort.

In this blog post, we’ve compiled a list of over 32+ gluten-free bell pepper recipes that will inspire you to create healthy, delicious dishes for any occasion.

Whether you’re new to gluten-free cooking or a seasoned pro, these recipes will provide you with a wide array of options that are simple to prepare and full of flavor.

So, grab a bell pepper (or two) and start cooking these mouthwatering recipes!

32+ Delicious Gluten-Free Bell Pepper Recipes to Try Today

Bell peppers are a versatile, gluten-free ingredient that can be used in countless ways to create delicious, satisfying meals.

Whether you’re looking for a healthy lunch, a light dinner, or even a crowd-pleasing side dish, our collection of 32+ gluten-free bell pepper

recipes offers a variety of options to fit your needs.

From stuffed bell peppers to soups, salads, and stir-fries, these recipes are all packed with nutrients and full of flavor.

By incorporating bell peppers into your cooking, you can enjoy the vibrant colors and natural sweetness of this vegetable while maintaining a gluten-free diet.

With so many creative ways to prepare them, you’ll never run out of ideas for your next gluten-free meal.

Stuffed Bell Peppers with Quinoa and Black Beans

This gluten-free stuffed bell pepper recipe combines hearty quinoa and protein-packed black beans, creating a wholesome and satisfying meal.

The stuffed peppers are baked until tender, with a flavorful mix of vegetables and spices that make for a delicious and nutritious dish.

Perfect for a light lunch or dinner, these stuffed bell peppers are rich in fiber, vitamins, and plant-based protein.

Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheese (optional, for non-vegan option)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until soft and fragrant, about 3-4 minutes.
4. Stir in the quinoa, black beans, corn, cumin, paprika, salt, and pepper. Cook for an additional 3-4 minutes, allowing the flavors to combine.
5. Remove from heat and stir in the chopped cilantro.
6. Stuff each bell pepper with the quinoa mixture, pressing down lightly to pack the filling.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes, until the peppers are tender.
8. If desired, top with shredded cheese during the last 5 minutes of baking.
9. Remove from the oven and let cool for a few minutes before serving.

These stuffed bell peppers are not only vibrant and packed with flavor, but they also provide a healthy and filling meal that’s perfect for anyone following a gluten-free diet.

The combination of quinoa, black beans, and vegetables makes them a powerhouse of nutrients, and the option to add cheese makes them even more indulgent.

Whether served on their own or paired with a simple salad, these stuffed peppers are sure to become a go-to gluten-free favorite.

Roasted Bell Pepper and Chickpea Salad

This roasted bell pepper and chickpea salad is a bright, fresh, and satisfying dish that combines the sweetness of roasted peppers with the heartiness of chickpeas.

A simple lemon vinaigrette ties everything together, making this salad a perfect light lunch or side dish.

It’s naturally gluten-free, rich in fiber, and full of vitamins, making it a healthy option for any meal.

Ingredients:

• 3 bell peppers (any color), sliced into strips
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon smoked paprika (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the sliced bell peppers and chickpeas on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast in the oven for 20-25 minutes, stirring halfway through, until the bell peppers are tender and slightly charred and the chickpeas are golden and crispy.
4. While the vegetables are roasting, prepare the dressing by whisking together balsamic vinegar, lemon juice, Dijon mustard, and smoked paprika (if using).
5. Once roasted, remove the peppers and chickpeas from the oven and allow them to cool for a few minutes.
6. In a large bowl, toss the roasted peppers and chickpeas with the dressing. Add the fresh parsley and toss again to combine.
7. Serve immediately, or refrigerate for a few hours to allow the flavors to meld.

This roasted bell pepper and chickpea salad is a delightful and healthy gluten-free option that bursts with vibrant flavors.

The roasted peppers add a smoky sweetness that pairs wonderfully with the chickpeas’ earthy richness.

The zesty lemon vinaigrette enhances the salad, giving it a refreshing and tangy twist.

It’s an easy, make-ahead salad that’s great for meal prep, and it’s sure to be a hit at any gathering or family meal.

Bell Pepper Frittata with Spinach and Feta

A gluten-free bell pepper frittata with spinach and feta is a quick, delicious, and protein-packed meal that works for breakfast, lunch, or dinner.

The bell peppers provide a nice crunch and sweetness, while the spinach adds a pop of color and nutrients.

Feta cheese enhances the frittata with its tangy flavor, making this dish both satisfying and savory.

It’s a versatile, easy-to-make dish that’s perfect for gluten-free eaters looking for something tasty and filling.

Ingredients:

• 3 large eggs
• 1 bell pepper, diced
• 1 cup spinach, roughly chopped
• 1/4 cup crumbled feta cheese
• 1 small onion, diced
• 1/4 cup milk (or dairy-free alternative)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté until soft, about 5-7 minutes.
3. Add the chopped spinach to the pan and cook for another 2-3 minutes, allowing the spinach to wilt.
4. In a bowl, whisk together the eggs, milk, oregano, salt, and pepper. Pour the egg mixture over the vegetables in the skillet, making sure it’s evenly distributed.
5. Sprinkle the crumbled feta cheese over the top of the frittata.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.
7. Remove from the oven and let cool for a few minutes before slicing and serving.

This bell pepper frittata with spinach and feta is a great example of a simple yet satisfying gluten-free meal.

The combination of eggs, vegetables, and feta creates a dish that’s full of flavor and texture.

It’s quick to prepare and can be enjoyed hot or cold, making it perfect for breakfast, lunch, or dinner.

The versatility of the frittata also means you can easily swap in other vegetables or cheeses based on your preferences.

It’s a wholesome, nutrient-rich option that’s perfect for anyone on a gluten-free diet.

Grilled Bell Pepper and Zucchini Skewers

These grilled bell pepper and zucchini skewers are a quick, gluten-free, and vibrant addition to any barbecue or weeknight dinner.

The bell peppers add a sweet, smoky flavor while the zucchini provides a tender, slightly crisp bite.

Marinated in a light olive oil, garlic, and herb mixture, these skewers are bursting with fresh flavors.

They’re a perfect side dish or can be served with grilled meats or a gluten-free grain like quinoa for a complete meal.

Ingredients:

• 2 bell peppers (any color), cut into 1-inch pieces
• 2 zucchinis, sliced into 1/2-inch thick rounds
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon lemon zest
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. In a small bowl, mix together olive oil, oregano, garlic powder, lemon zest, salt, and pepper.
3. Thread the bell pepper pieces and zucchini slices onto skewers, alternating the vegetables.
4. Brush the skewers with the olive oil marinade, ensuring all the vegetables are coated.
5. Place the skewers on the grill and cook for 4-5 minutes per side, or until the vegetables are charred and tender.
6. Remove the skewers from the grill and serve with fresh lemon wedges.

These grilled bell pepper and zucchini skewers are a fantastic gluten-free dish that’s easy to prepare and full of fresh, summer flavors.

The smoky char from the grill enhances the natural sweetness of the bell peppers, while the zucchini adds a delicate balance of texture.

Perfect for a barbecue, these skewers are a healthy and delicious way to enjoy seasonal vegetables, and the addition of lemon gives them a bright, zesty finish.

They make for a great side dish or even a light main when paired with grains or a protein of your choice.

Bell Pepper and Avocado Tacos

These bell pepper and avocado tacos are a fresh and light gluten-free option for Taco Tuesday or any day of the week.

The crispy bell peppers provide a satisfying crunch, and the creamy avocado adds a smooth texture.

With a squeeze of lime and a sprinkle of cilantro, these tacos are bursting with vibrant flavors.

They’re simple to prepare, packed with nutrients, and can be customized with your favorite toppings.

Ingredients:

• 4 small corn tortillas (ensure they are gluten-free)
• 1 bell pepper (red or yellow), thinly sliced
• 1 ripe avocado, sliced
• 1/4 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Optional toppings: crumbled feta, salsa, or a drizzle of hot sauce

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the sliced bell pepper and sauté for 4-5 minutes, until they are tender and slightly charred.
2. Warm the corn tortillas on a separate pan or in the microwave for 20-30 seconds.
3. To assemble the tacos, place a few slices of sautéed bell pepper on each tortilla, followed by slices of avocado.
4. Top with chopped red onion, cilantro, and a squeeze of lime juice. Season with salt and pepper to taste.
5. Add any optional toppings you like, such as crumbled feta, salsa, or a drizzle of hot sauce for extra flavor.
6. Serve immediately and enjoy!

These bell pepper and avocado tacos are a perfect gluten-free meal that’s light yet satisfying.

The crispy bell peppers and creamy avocado create a wonderful contrast of textures, while the lime juice and cilantro bring a refreshing brightness to each bite.

Whether enjoyed as a quick weeknight dinner or as part of a taco spread, these tacos are a versatile and flavorful option that will leave you coming back for more.

Plus, they’re easily customizable to suit your taste preferences, making them a perfect addition to your gluten-free recipe repertoire.

Bell Pepper and Chicken Stir-Fry

This bell pepper and chicken stir-fry is a simple yet flavorful gluten-free dish that’s perfect for a quick weeknight dinner.

The chicken is tender and juicy, while the bell peppers add a burst of color and crunch.

With a savory stir-fry sauce made from gluten-free soy sauce, honey, and garlic, this dish is packed with savory-sweet flavors.

It’s quick to make, nutritious, and can be served with rice or noodles for a complete meal.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 bell peppers (any color), sliced into strips
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch (optional, to thicken sauce)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Cooked rice or noodles for serving

Instructions:

1. In a large skillet or wok, heat the olive oil over medium-high heat. Add the chicken slices and cook for 5-6 minutes, until browned and cooked through. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the garlic and cook for 1 minute until fragrant. Then, add the sliced bell peppers and stir-fry for 3-4 minutes, until they are tender-crisp.
3. In a small bowl, whisk together the gluten-free soy sauce, honey, rice vinegar, and cornstarch (if using). Pour the sauce over the bell peppers and stir to coat.
4. Add the chicken back into the skillet and stir to combine with the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken and peppers.
5. Sprinkle with red pepper flakes for a bit of heat, if desired.
6. Serve the stir-fry over cooked rice or noodles and enjoy!

This bell pepper and chicken stir-fry is a satisfying gluten-free meal that combines tender chicken, crisp bell peppers, and a savory-sweet stir-fry sauce.

It’s quick to make, making it a perfect option for busy nights when you want something healthy and flavorful.

The combination of soy sauce and honey creates a balanced sauce that complements the peppers and chicken perfectly.

Whether served with rice or noodles, this stir-fry is sure to become a family favorite that’s both easy to prepare and full of delicious flavor.

Bell Pepper and Eggplant Parmesan (Gluten-Free)

This gluten-free version of the classic eggplant parmesan uses bell peppers to add extra flavor and color.

The dish is loaded with layers of roasted bell peppers, eggplant, and gluten-free breadcrumbs, all smothered in marinara sauce and melted cheese.

It’s a comforting and hearty meal that’s perfect for gluten-free eaters who crave a traditional Italian dish with a twist.

This recipe is ideal for a family dinner or a special occasion.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 bell peppers (red or yellow), cut into strips
• 1 1/2 cups gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups marinara sauce (gluten-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices and bell pepper strips on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, flipping the vegetables halfway through, until tender and lightly browned.
3. In a shallow bowl, mix the gluten-free breadcrumbs with the grated Parmesan cheese.
4. Once roasted, layer the eggplant and bell peppers in a baking dish, starting with a layer of eggplant on the bottom. Top with a layer of bell peppers, a spoonful of marinara sauce, and a sprinkling of mozzarella cheese.
5. Repeat the layers until all the vegetables are used up, finishing with a layer of cheese and breadcrumbs on top.
6. Bake for 20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
7. Garnish with chopped fresh basil before serving.

This Bell Pepper and Eggplant Parmesan is a perfect gluten-free alternative to the traditional dish.

The roasted bell peppers add a smoky sweetness, complementing the rich eggplant and marinara sauce.

The crispy breadcrumb topping and melted cheese offer a satisfying texture contrast, making it a hearty and delicious meal.

Whether served on its own or with a side of gluten-free pasta, this dish is a wonderful comfort food option that everyone can enjoy, regardless of dietary restrictions.

Bell Pepper and Sweet Potato Hash

This gluten-free bell pepper and sweet potato hash is a colorful, nutrient-packed dish that can be enjoyed for breakfast, lunch, or dinner.

The combination of sweet potatoes, bell peppers, and onions creates a sweet and savory hash that’s crispy on the outside and tender on the inside.

It’s a simple and satisfying meal that’s full of fiber, vitamins, and antioxidants, making it a great option for any time of the day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 bell peppers (red and yellow), diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
• 2 eggs (optional, for topping)

Instructions:

1. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they start to soften and brown slightly.
2. Add the remaining tablespoon of olive oil to the skillet, followed by the diced bell peppers and onions. Stir in the paprika, cumin, salt, and pepper. Cook for an additional 5-7 minutes, until the vegetables are tender and caramelized.
3. For a heartier meal, top the hash with eggs cooked to your liking (scrambled, fried, or poached). Simply create two small wells in the hash and crack an egg into each one, then cover the skillet and cook until the eggs are set.
4. Garnish with fresh parsley and serve hot.

This bell pepper and sweet potato hash is a vibrant and flavorful gluten-free dish that’s packed with nutrients.

The sweet potatoes offer a natural sweetness, while the bell peppers add color and a mild crunch.

The savory seasoning brings everything together into a comforting and filling meal.

Whether you choose to add eggs or enjoy it as a vegetarian option, this dish is versatile and perfect for any meal of the day, providing a

healthy and satisfying choice that’s both easy to make and delicious.

Bell Pepper and Shrimp Stir-Fry

This quick and easy gluten-free bell pepper and shrimp stir-fry is a light, flavorful dish that’s perfect for busy weeknights.

The shrimp cooks up tender and juicy, while the bell peppers provide a satisfying crunch.

The stir-fry sauce, made from gluten-free soy sauce, garlic, and ginger, gives the dish a delicious umami flavor.

It’s a low-carb, high-protein option that can be served over rice or enjoyed on its own.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 bell peppers (red and green), thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 2 tablespoons sesame seeds (optional)
• Green onions for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the onion, bell peppers, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together the gluten-free soy sauce, honey, rice vinegar, and sesame oil.
4. Add the cooked shrimp back into the skillet along with the sauce. Stir to coat the shrimp and vegetables evenly, and cook for an additional 2 minutes, allowing the flavors to combine.
5. Garnish with sesame seeds and green onions, if desired, and serve immediately over rice or enjoy as is.

This bell pepper and shrimp stir-fry is a vibrant and satisfying gluten-free dish that’s full of bold flavors.

The shrimp add protein and a slight sweetness, while the bell peppers and onions provide a crunchy, fresh contrast.

The stir-fry sauce is the perfect balance of salty, sweet, and tangy, making this dish incredibly flavorful.

Whether served over rice or enjoyed on its own, this stir-fry is a quick and easy meal that’s both light and satisfying, perfect for anyone following a gluten-free diet.

Bell Pepper and Chicken Fajitas (Gluten-Free)

These gluten-free bell pepper and chicken fajitas are a perfect combination of savory chicken, sweet bell peppers, and zesty seasonings, all wrapped in gluten-free tortillas.

The dish is quick to make and loaded with flavor, making it an ideal weeknight dinner or casual gathering meal.

With the addition of a squeeze of lime and a sprinkle of fresh cilantro, these fajitas are a fresh, healthy option that’s sure to satisfy.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 bell peppers (red and green), thinly sliced
• 1 onion, thinly sliced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• 8 gluten-free tortillas
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sour cream, guacamole, salsa

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the bell peppers, onion, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Sauté for 4-5 minutes, until the peppers are tender and slightly caramelized.
3. Return the chicken to the skillet and toss everything together. Squeeze the lime juice over the mixture and stir to combine.
4. Warm the gluten-free tortillas in the microwave for 15-20 seconds, or heat them in a dry skillet for 1-2 minutes per side.
5. To assemble the fajitas, place a few spoonfuls of the chicken and bell pepper mixture in each tortilla. Garnish with fresh cilantro and any additional toppings like sour cream, guacamole, or salsa.
6. Serve immediately and enjoy!

These bell pepper and chicken fajitas are a delicious, gluten-free twist on a classic favorite.

The smoky, spiced chicken pairs wonderfully with the sweet bell peppers and onions, creating a flavorful, colorful dish.

The fresh lime juice and cilantro add a bright and zesty finish, making each bite burst with flavor.

These fajitas are perfect for a quick dinner, and you can easily customize them with your favorite toppings, ensuring a meal that’s both satisfying and versatile.

Bell Pepper and Turkey Meatballs (Gluten-Free)

These gluten-free bell pepper and turkey meatballs are a light, healthy, and flavorful alternative to traditional meatballs.

The bell peppers add sweetness and moisture to the turkey, making the meatballs tender and juicy.

Baked until golden and served with a simple marinara sauce, these meatballs are great on their own, in a gluten-free sandwich, or over a bed of zucchini noodles for a low-carb option.

Ingredients:

• 1 lb ground turkey
• 1 bell pepper (red or yellow), finely chopped
• 1/4 cup gluten-free breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup marinara sauce (gluten-free)
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, finely chopped bell pepper, gluten-free breadcrumbs, egg, Parmesan cheese, oregano, garlic powder, salt, and pepper. Mix until well combined.
3. Form the mixture into small meatballs, about 1-2 inches in diameter, and place them on the prepared baking sheet.
4. Bake for 18-20 minutes, or until the meatballs are golden brown and cooked through.
5. While the meatballs are baking, heat the marinara sauce in a small saucepan over medium heat.
6. Once the meatballs are done, serve them with marinara sauce and garnish with fresh basil or parsley.
7. Serve hot, with a side of gluten-free pasta, rice, or as a meatball sub in gluten-free bread.

These bell pepper and turkey meatballs are a lean, gluten-free option that’s just as delicious and satisfying as their traditional counterparts.

The bell peppers help keep the meatballs moist and tender, while adding a hint of sweetness to balance the savory turkey.

Paired with marinara sauce, they make a comforting and nutritious meal that’s perfect for any occasion.

Whether served on their own, over pasta, or in a sandwich, these meatballs are sure to please everyone at the table.

Bell Pepper and Spinach Stuffed Portobello Mushrooms

These bell pepper and spinach stuffed portobello mushrooms are a gluten-free and low-carb alternative to traditional stuffed mushrooms.

The hearty portobello caps are filled with a savory mixture of sautéed bell peppers, spinach, and a blend of cheeses, creating a rich, flavorful dish.

This recipe is perfect as an appetizer, side dish, or even a main course for a gluten-free meal that’s both satisfying and healthy.

Ingredients:

• 4 large portobello mushroom caps, stems removed and cleaned
• 2 bell peppers (red and yellow), finely chopped
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the portobello mushroom caps on a baking sheet, gill side up.
2. In a skillet, heat the olive oil over medium heat. Add the chopped bell peppers and sauté for 4-5 minutes until soft.
3. Add the chopped spinach to the skillet and cook for another 2-3 minutes, until the spinach is wilted. Season with salt, pepper, and garlic powder.
4. Remove the skillet from the heat and mix in the mozzarella and Parmesan cheese.
5. Spoon the vegetable and cheese mixture into the mushroom caps, packing it lightly.
6. Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
7. Garnish with fresh basil or parsley and serve immediately.

These bell pepper and spinach stuffed portobello mushrooms are a flavorful and gluten-free dish that’s both light and satisfying.

The mushrooms serve as the perfect base for the savory, cheesy filling, while the bell peppers and spinach add freshness and nutrients.

This dish is versatile and can be served as a starter, a side dish, or even as a light main course for lunch or dinner.

It’s a delicious way to enjoy vegetables and cheese in a gluten-free meal.

Bell Pepper and Quinoa Salad (Gluten-Free)

This bell pepper and quinoa salad is a light, refreshing, and nutritious gluten-free option that’s perfect as a side dish or a light lunch.

The quinoa provides a fluffy base, while the bell peppers add a burst of color and crunch.

With a simple lemon vinaigrette dressing, this salad is fresh and full of flavor, making it a perfect dish for warm weather or meal prepping for the week ahead.

Ingredients:

• 1 cup quinoa, rinsed
• 2 bell peppers (any color), diced
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, and cover. Let it simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool for a few minutes.
2. In a large bowl, combine the cooked quinoa, diced bell peppers, cucumber, red onion, and fresh parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, salt, and pepper to make the dressing.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.

This bell pepper and quinoa salad is an easy-to-make, gluten-free dish that’s bursting with fresh, vibrant flavors.

The quinoa provides a hearty base, while the crunchy bell peppers, cucumber, and red onion offer a refreshing contrast.

The tangy lemon dressing ties everything together, making this salad light yet satisfying.

Perfect for picnics, meal prepping, or as a side dish to grilled meats, this quinoa salad is not only healthy but also a versatile addition to your gluten-free meal repertoire.

Bell Pepper and Rice Stuffed Acorn Squash (Gluten-Free)

This gluten-free stuffed acorn squash with bell pepper and rice is a hearty and wholesome meal perfect for the fall season or any special occasion.

The acorn squash acts as a natural bowl, holding a savory filling of cooked rice, bell peppers, onions, and a blend of seasonings.

Topped with melted cheese and baked to perfection, this dish is filling and flavorful, making it a great vegetarian main course or side dish.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup cooked rice (white, brown, or wild rice)
• 1 bell pepper (red or yellow), diced
• 1/2 onion, diced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• 1/2 cup shredded mozzarella or cheddar cheese
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30-40 minutes, or until the squash is tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the diced bell pepper and onion, and sauté for 5-7 minutes until softened.
3. Add the cooked rice, thyme, garlic powder, cinnamon, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes until heated through.
4. Once the squash is done roasting, stuff each half with the bell pepper and rice mixture. Top with shredded cheese.
5. Return the stuffed squash halves to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

This bell pepper and rice stuffed acorn squash is a delicious and filling gluten-free meal that’s perfect for cozy dinners.

The roasted squash serves as the ideal vessel for the savory rice and bell pepper filling, while the melted cheese adds a creamy touch.

The combination of cinnamon and thyme provides a warm, aromatic flavor that’s especially comforting.

Whether served as a vegetarian main or as a side dish, this stuffed acorn squash is a flavorful and nutritious option that will impress at any dinner table.

Bell Pepper and Chickpea Curry (Gluten-Free)

This gluten-free bell pepper and chickpea curry is a vibrant, flavorful dish that’s perfect for those looking for a plant-based, hearty meal.

The bell peppers and chickpeas are simmered in a rich, spiced coconut milk sauce that’s aromatic and creamy.

With warm spices like cumin, turmeric, and coriander, this curry is a comforting and satisfying meal that pairs perfectly with rice or gluten-free naan.

Ingredients:

• 2 bell peppers (red and yellow), sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon cumin
• 1 teaspoon ground turmeric
• 1 teaspoon coriander
• 1/2 teaspoon chili powder (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or gluten-free naan for serving

Instructions:

1. Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
2. Add the garlic and ginger, and sauté for another 1-2 minutes, until fragrant.
3. Add the cumin, turmeric, coriander, and chili powder (if using), and cook for 1 minute to toast the spices.
4. Stir in the sliced bell peppers and cook for 4-5 minutes, until they begin to soften.
5. Add the chickpeas and coconut milk to the skillet. Stir to combine, and bring the mixture to a simmer. Cook for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
6. Season with salt and pepper to taste, and garnish with fresh cilantro.
7. Serve the curry over cooked rice or with gluten-free naan for a complete meal.

This bell pepper and chickpea curry is a vibrant, gluten-free dish that’s both comforting and nourishing.

The coconut milk provides a rich, creamy base, while the spices offer a wonderful depth of flavor.

The bell peppers add a light sweetness, and the chickpeas provide a hearty texture that makes this curry a filling meal.

Whether served with rice or gluten-free naan, this curry is sure to warm you up and satisfy your cravings for a flavorful, plant-based dish.

It’s perfect for a cozy dinner or meal prepping for the week.

Bell Pepper and Zucchini Stir-Fry (Gluten-Free)

This gluten-free bell pepper and zucchini stir-fry is a quick, healthy, and colorful dish full of vibrant vegetables.

The combination of bell peppers, zucchini, and a flavorful stir-fry sauce creates a light yet satisfying meal that’s full of nutrients and low in calories.

Perfect for busy weeknights, it can be enjoyed on its own or served over rice or quinoa for a complete meal.

Ingredients:

• 2 bell peppers (red and green), thinly sliced
• 2 medium zucchinis, sliced into half-moons
• 1 tablespoon olive oil
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated
• 1 tablespoon sesame seeds (optional)
• Green onions for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the sliced bell peppers and zucchini, and stir-fry for 4-5 minutes, until the vegetables are tender but still slightly crisp.
2. In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
3. Pour the sauce over the vegetables in the skillet, stirring to coat them evenly. Continue to cook for another 2-3 minutes, allowing the sauce to thicken and the flavors to meld.
4. Garnish with sesame seeds and green onions, if desired.
5. Serve immediately, either on its own or over rice or quinoa.

This bell pepper and zucchini stir-fry is a flavorful and easy gluten-free dish that’s perfect for a quick and healthy meal.

The vegetables retain their crispness, while the sauce adds a savory-sweet depth of flavor.

It’s a great way to incorporate more veggies into your diet, and it pairs well with rice or quinoa for a filling meal.

Whether served as a light dinner or a side dish, this stir-fry is sure to be a family favorite.

Bell Pepper and Avocado Tacos (Gluten-Free)

These gluten-free bell pepper and avocado tacos are a fresh and light take on a Mexican favorite.

With sautéed bell peppers and creamy avocado, topped with fresh cilantro and a squeeze of lime, these tacos are bursting with flavor.

Perfect for a quick weeknight dinner or casual gatherings, they’re a satisfying yet healthy option for taco night, and can be easily customized to suit various dietary needs.

Ingredients:

• 2 bell peppers (any color), thinly sliced
• 1 ripe avocado, sliced
• 1 small onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 gluten-free corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Optional toppings: salsa, sour cream, jalapeños

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced bell peppers and onion, and sauté for 5-7 minutes until tender. Season with cumin, chili powder, salt, and pepper.
2. Warm the gluten-free tortillas in a dry skillet or microwave.
3. To assemble the tacos, place a few spoonfuls of the sautéed bell pepper and onion mixture on each tortilla. Top with sliced avocado and garnish with fresh cilantro.
4. Serve with lime wedges and optional toppings like salsa, sour cream, or jalapeños for extra flavor.

These bell pepper and avocado tacos are a simple yet delicious gluten-free meal that’s perfect for taco night.

The sautéed bell peppers and onions provide a savory base, while the creamy avocado adds a cool and refreshing contrast.

With the bright cilantro and a squeeze of lime, these tacos are bursting with flavor in every bite.

They’re versatile, easy to make, and can be enjoyed as a vegetarian option or with your favorite protein for added heartiness.

Bell Pepper and Beef Stir-Fry (Gluten-Free)

This gluten-free bell pepper and beef stir-fry is a flavorful and satisfying dish that’s perfect for a weeknight dinner.

The tender beef is paired with sweet bell peppers and a savory stir-fry sauce, creating a delicious combination of textures and flavors.

Quick to prepare and loaded with protein and veggies, this dish is a great choice for anyone following a gluten-free diet and craving a hearty, protein-packed meal.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 bell peppers (red and green), sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 3 tablespoons gluten-free soy sauce
• 1 tablespoon oyster sauce (check that it’s gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 tablespoon garlic, minced
• 1/2 teaspoon ground black pepper
• Cooked rice for serving (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced beef in batches to avoid overcrowding, and cook for 2-3 minutes, until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onion, and stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.
3. In a small bowl, mix the gluten-free soy sauce, oyster sauce, rice vinegar, honey, garlic, and black pepper.
4. Return the beef to the skillet and pour the sauce over the meat and vegetables. Stir to coat everything in the sauce and cook for an additional 2-3 minutes, allowing the sauce to thicken.
5. Serve the stir-fry over cooked rice, if desired.

This bell pepper and beef stir-fry is a quick, easy, and satisfying gluten-free meal that’s packed with flavor.

The beef is tender and juicy, while the bell peppers add a nice crunch and sweetness.

The savory stir-fry sauce ties everything together, making it a delicious dish that’s sure to please anyone on a gluten-free diet.

Whether served with rice or enjoyed on its own, this stir-fry is a perfect balance of protein and vegetables, making it an ideal choice for a wholesome weeknight dinner.

Bell Pepper and Shrimp Skewers (Gluten-Free)

These gluten-free bell pepper and shrimp skewers are a delicious, light, and flavorful meal perfect for grilling season or a quick weeknight dinner.

The shrimp is marinated in a zesty blend of garlic, lemon, and herbs, then skewered with vibrant bell peppers and grilled to perfection.

Served with a side of quinoa or rice, these skewers are a healthy and satisfying option for any seafood lover.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 bell peppers (any color), cut into chunks
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper to create the marinade. Add the shrimp and toss to coat. Let the shrimp marinate for 15-20 minutes.
2. Preheat your grill or grill pan to medium-high heat.
3. Thread the shrimp and bell pepper chunks onto the soaked wooden skewers, alternating between shrimp and peppers.
4. Grill the skewers for 2-3 minutes per side, or until the shrimp turn pink and are cooked through.
5. Remove the skewers from the grill and garnish with fresh parsley.
6. Serve the skewers with a side of quinoa, rice, or a fresh salad.

These bell pepper and shrimp skewers are a flavorful, gluten-free meal that’s quick to prepare and perfect for grilling.

The marinated shrimp is juicy and tender, while the bell peppers provide a sweet contrast with every bite.

Whether you serve them with rice, quinoa, or a light salad, these skewers are a versatile and delicious choice for a fresh meal that’s both satisfying and healthy.

Bell Pepper and Cauliflower Rice Stir-Fry (Gluten-Free)

This gluten-free bell pepper and cauliflower rice stir-fry is a low-carb, nutrient-packed alternative to traditional fried rice.

The cauliflower rice serves as a light, fluffy base, while the bell peppers add color, sweetness, and crunch.

Combined with savory stir-fry sauce and a bit of garlic, this dish is quick, healthy, and perfect for a weeknight dinner or a light lunch.

Ingredients:

• 1 head of cauliflower, grated into rice-sized pieces (or 2 cups cauliflower rice)
• 2 bell peppers (red and yellow), diced
• 1/2 onion, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 3 tablespoons gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions and sesame seeds for garnish

Instructions:

1. In a large skillet or wok, heat the olive oil over medium heat. Add the diced onion and bell peppers, and sauté for 4-5 minutes until softened.
2. Add the garlic and ginger to the skillet and cook for another minute, until fragrant.
3. Stir in the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
4. Add the gluten-free soy sauce, sesame oil, rice vinegar, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes, allowing the sauce to soak into the cauliflower rice.
5. Garnish with green onions and sesame seeds before serving.
6. Serve immediately as a standalone dish or as a side with grilled meat or tofu.

This bell pepper and cauliflower rice stir-fry is a flavorful, gluten-free dish that’s both light and satisfying.

The cauliflower rice provides a great low-carb alternative to traditional rice, while the bell peppers add color and crunch.

With a savory sauce and a hint of sesame oil, this dish is full of flavor and easy to make.

It’s a great way to incorporate more vegetables into your meals while keeping things light, and it can be served as a main dish or a side dish to complement other protein-packed meals.

Bell Pepper and Eggplant Parmesan (Gluten-Free)

This gluten-free bell pepper and eggplant Parmesan is a delicious twist on the classic Italian dish.

Layers of crispy, baked eggplant, sautéed bell peppers, and marinara sauce are topped with melted mozzarella and Parmesan cheese, making for a hearty and comforting meal.

It’s a perfect gluten-free option for those craving Italian flavors without the gluten, and it can easily be served with gluten-free pasta or a simple salad.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 bell peppers (red and green), sliced
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 cups marinara sauce (gluten-free)
• 2 eggs, beaten
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Dip the eggplant slices into the beaten eggs, then coat them with gluten-free breadcrumbs and Parmesan cheese.
3. Arrange the eggplant slices in a single layer on the baking sheet and bake for 20 minutes, flipping halfway through, until golden brown and crispy.
4. While the eggplant is baking, heat olive oil in a skillet over medium heat. Add the sliced bell peppers and sauté for 5-7 minutes, until softened. Season with salt and pepper.
5. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer the baked eggplant slices, sautéed bell peppers, and marinara sauce. Repeat until all ingredients are used up, finishing with a layer of mozzarella cheese.
6. Bake the dish in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This bell pepper and eggplant Parmesan is a delicious and hearty gluten-free meal that brings together rich Italian flavors without the gluten.

The crispy baked eggplant provides a satisfying base, while the sautéed bell peppers add a burst of color and sweetness.

With the melty mozzarella and savory marinara sauce, this dish is a comforting and flavorful option for a gluten-free dinner.

It’s perfect for anyone craving a classic Italian meal with a healthier twist, and it pairs beautifully with gluten-free pasta or a fresh green salad.

Bell Pepper and Sweet Potato Hash (Gluten-Free)

This gluten-free bell pepper and sweet potato hash is a hearty, nutrient-packed breakfast or brunch option that’s quick and easy to make.

The sweet potatoes are sautéed until tender and slightly crispy, while the bell peppers add a burst of color and flavor.

It’s a perfect dish for starting the day off right, and it can be served on its own or with a fried egg on top for extra protein.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 bell peppers (red and yellow), diced
• 1/2 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish
• 2-4 eggs (optional, for topping)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they start to soften and brown slightly.
2. Add the diced onion and bell peppers to the skillet. Stir to combine and cook for an additional 5-7 minutes, until the vegetables are tender and the sweet potatoes are fully cooked.
3. Season with smoked paprika, cumin, salt, and pepper. Stir to combine and cook for another 2 minutes to allow the spices to infuse the hash.
4. If you like, fry or poach eggs in a separate pan and serve on top of the hash.
5. Garnish the hash with fresh parsley and serve immediately.

This bell pepper and sweet potato hash is a delicious, gluten-free dish that’s both satisfying and nutritious.

The sweet potatoes provide a hearty base, while the bell peppers add color and sweetness.

The smoky paprika and cumin give the dish a wonderful depth of flavor, making it a perfect choice for a filling breakfast or brunch.

Whether topped with a fried egg or enjoyed on its own, this hash is a great way to fuel your day with a healthy, comforting meal.

Bell Pepper and Lentil Soup (Gluten-Free)

This gluten-free bell pepper and lentil soup is a warming, comforting dish that’s packed with protein and fiber from the lentils and a vibrant mix of vegetables.

The bell peppers add a touch of sweetness, while the cumin, coriander, and tomatoes create a flavorful broth.

This soup is perfect for chilly evenings or as a nourishing lunch, and it’s easy to make in one pot, making cleanup a breeze.

Ingredients:

• 1 cup dried lentils (green or brown), rinsed
• 2 bell peppers (red and green), diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and bell peppers, and sauté for 5-7 minutes, until the vegetables are softened.
2. Stir in the cumin, coriander, turmeric, salt, and pepper, and cook for another minute to toast the spices.
3. Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes, or until the lentils are tender.
4. Taste the soup and adjust seasoning with additional salt and pepper, if needed.
5. Garnish with fresh cilantro, if desired, and serve hot.

This bell pepper and lentil soup is a hearty and flavorful gluten-free meal that’s perfect for cozy evenings.

The lentils are packed with protein and fiber, making this soup both filling and nourishing.

The bell peppers provide a touch of sweetness, while the spices create a warm and aromatic broth.

Whether you enjoy it on its own or with a side of gluten-free bread, this soup is a comforting and nutritious option that will keep you satisfied all day long.

Bell Pepper and Coconut Curry (Gluten-Free)

This gluten-free bell pepper and coconut curry is a rich and creamy dish that’s bursting with vibrant flavors.

The bell peppers cook down in a fragrant coconut milk base with warm spices like curry powder, cumin, and turmeric.

It’s a quick and easy vegetarian dish that’s both satisfying and full of nutrients, perfect for a weeknight meal or meal prepping for the week ahead.

Serve with rice or gluten-free naan for a complete meal.

Ingredients:

• 2 bell peppers (red and green), sliced
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or gluten-free naan for serving

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and garlic, and sauté for 4-5 minutes, until softened.
2. Add the sliced bell peppers and cook for 3-4 minutes until they begin to soften.
3. Stir in the curry powder, cumin, and turmeric, and cook for 1-2 minutes to toast the spices.
4. Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the curry to a simmer, and cook for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld.
5. Season with salt and pepper to taste, and garnish with fresh cilantro.
6. Serve the curry with rice or gluten-free naan for a complete meal.

This bell pepper and coconut curry is a flavorful and creamy gluten-free dish that’s perfect for anyone craving a comforting, plant-based meal.

The coconut milk gives the curry a rich, velvety texture, while the spices create a warming and aromatic base.

The bell peppers add a sweet and colorful contrast, making this curry both nutritious and satisfying.

Whether served over rice or with gluten-free naan, this dish is an excellent choice for a quick weeknight dinner that’s both delicious and nourishing.

Bell Pepper and Quinoa Stuffed Tomatoes (Gluten-Free)

These gluten-free bell pepper and quinoa stuffed tomatoes are a fresh, light, and satisfying dish that’s perfect for summer or a light weeknight meal.

The combination of fluffy quinoa, sautéed bell peppers, and herbs creates a hearty filling, while the roasted tomatoes provide a burst of natural sweetness.

These stuffed tomatoes are great as a main dish or served as a side, and they are both nutritious and delicious.

Ingredients:

• 4 large tomatoes, tops cut off and hollowed out
• 1 cup cooked quinoa
• 2 bell peppers (red and yellow), diced
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the hollowed-out tomatoes on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and bell peppers, and sauté for 5-7 minutes, until the vegetables are softened.
3. Add the minced garlic, oregano, basil, salt, and pepper, and cook for another 1-2 minutes until fragrant.
4. Stir in the cooked quinoa and mix until the vegetables and quinoa are well combined. Adjust seasoning if needed.
5. Stuff the hollowed tomatoes with the quinoa and bell pepper mixture, pressing down gently to pack the filling.
6. Optionally, sprinkle grated Parmesan cheese over the stuffed tomatoes.
7. Bake the stuffed tomatoes for 20-25 minutes, or until the tomatoes are tender and the filling is heated through.
8. Garnish with fresh parsley and serve immediately.

These bell pepper and quinoa stuffed tomatoes are a flavorful and light gluten-free dish that’s both satisfying and healthy.

The roasted tomatoes provide a tender and slightly sweet base, while the quinoa and bell pepper mixture adds depth and texture.

Whether served as a main dish or a side, these stuffed tomatoes are perfect for any occasion and can be enjoyed warm or at room temperature.

They are packed with nutrients, making them a delicious and wholesome choice for anyone following a gluten-free diet.

Bell Pepper and Black Bean Tacos (Gluten-Free)

These gluten-free bell pepper and black bean tacos are a quick, easy, and flavorful option for taco night.

With sautéed bell peppers and hearty black beans, these tacos are both satisfying and nutritious.

The tacos are topped with fresh cilantro, a squeeze of lime, and your favorite toppings, creating a balanced meal that’s full of color and flavor.

Great for a plant-based meal or for anyone looking for a simple yet tasty gluten-free option.

Ingredients:

• 2 bell peppers (any color), thinly sliced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 gluten-free corn tortillas
• Fresh cilantro for garnish
• Lime wedges for serving
• Optional toppings: salsa, avocado, sour cream, jalapeños

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and cook for 4-5 minutes, until softened.
2. Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 5-7 minutes, allowing the beans to heat through and the flavors to meld.
3. Warm the gluten-free tortillas in a dry skillet or microwave.
4. To assemble the tacos, spoon the bell pepper and black bean mixture onto each tortilla. Top with fresh cilantro, a squeeze of lime, and any optional toppings you like.
5. Serve immediately with additional lime wedges on the side.

These bell pepper and black bean tacos are a simple yet flavorful gluten-free meal that’s quick to make and packed with nutrients.

The sautéed bell peppers provide sweetness and crunch, while the black beans add protein and richness.

With a squeeze of lime and fresh cilantro, these tacos are bursting with flavor and perfect for a light dinner or casual gathering.

Whether you enjoy them as a vegetarian meal or add your favorite protein, these tacos are a versatile and satisfying gluten-free option.

Bell Pepper and Chickpea Salad (Gluten-Free)

This gluten-free bell pepper and chickpea salad is a vibrant, refreshing dish that’s perfect for a light lunch or as a side for dinner.

The combination of crisp bell peppers, protein-packed chickpeas, and a tangy lemon dressing creates a bright and satisfying salad that’s both filling and nutritious.

It’s easy to prepare, making it a great option for meal prepping or a quick weeknight meal.

Ingredients:

• 2 bell peppers (red and green), diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the diced bell peppers, chickpeas, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, making sure all ingredients are coated.
4. Garnish with fresh parsley and serve immediately, or chill in the fridge for 30 minutes before serving for extra flavor.

This bell pepper and chickpea salad is a simple, gluten-free dish that’s light, fresh, and full of flavor.

The crisp bell peppers and cool cucumber provide a refreshing crunch, while the chickpeas offer a hearty source of protein.

The tangy lemon dressing ties everything together and adds a burst of brightness.

Whether you serve it as a main dish or as a side, this salad is a perfect addition to any meal, and it’s easy to make in advance for a healthy lunch or dinner.