Gluten-Free Stuffed Peppers with a Twist

My parents came to town and I had to think of a quick meal that could please the pickiest eater (a.k.a. my dad) and also allergy friendly for me and free of noodles and any fake dairy for my brother. This deconstructed stuffed pepper family meal is not only gluten and allergy friendly, it is also anti-inflammatory with Kimchi and Tumeric. Another added benefit, it is more diabetic friendly using quinoa instead of rice. 

Gluten-Free Stuffed Peppers with a Twist
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 People
Author: Jenni & Stitch
  • 1 Cup Cooked Quinoa
  • 2 Cups Cooked Frozen or Fresh Broccoli
  • 1 Pound Grass Fed, Ground Beef
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Tumeric
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 Cup Gluten Free Breadcrumbs
  • 1 Egg
Stuffed Pepper Sauce
  • 1 25.5 oz Jar Tomato Basil Pasta Sauce Muir Glen Brand (organic & no sugar added)
  • 1/2 Yellow or White Onion
  • 1 Green Pepper
  • 3 Tbsp Kimchi
  1. Combine meat, spices, egg and breadcrumbs into 12 small meatballs. Bake @ 350 degrees for 20 minutes. 

  2. Cook Quinoa & Broccoli in separate pans. 

  3. While Quinoa, Broccoli and Meatballs are going, I quickly cut the pepper and onions into strips and then saute for about 3-5 minutes. 

  4. Then add Kimchi and Tomato Sauce and simmer for 10 minutes. 

  5. Assemble the meatballs in sauce. Then dish up! Feel free to add Spinach for extra greens.