Comfort food mash-up: Gluten-free spaghetti-and-meatball-stuffed peppers

This dish is a double whammy when it comes to great flavors. For something traditional yet slightly different, try this recipe for gluten-free spaghetti-and-meatball-stuffed peppers.

Gluten-free spaghetti-and-meatball-stuffed peppers

Stuffed peppers as well as spaghetti and meatballs make favorite meals for many of us. Have you ever thought to combine them? Not only is this a fun way to bring added veggies into a standard spaghetti and meatball meal, but the bell peppers hold all the ingredients perfectly. I used brown rice spaghetti (you could use another type of gluten-free spaghetti) and shrunk the meatballs down to a manageable size for this dish. I guarantee your guests will get a kick out of this flavorful meal.

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Gluten-free spaghetti-and-meatball-stuffed peppers recipe

Serves 4


  • 4 green bell peppers, 1/2 inch of the top cut off, seeds and membrane removed
  • 8 ounces uncooked brown rice spaghetti
  • 8 ounces ground beef
  • 1 egg
  • 2 tablespoons grated Parmesan cheese, plus extra for garnish
  • 1-2 garlic cloves, minced
  • 2 green onions, tips cut off, sliced small
  • 1 tablespoon fresh parsley leaves, torn, plus extra for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 red pepper flakes
  • 1 (25 ounce) jar prepared pasta sauce
  • 1 tablespoon vegetable oil


  1. To make the meatballs, add the ground beef, egg, Parmesan cheese, garlic, onion, parsley, salt, black pepper and red pepper to a large bowl. Use your hands to mix all the ingredients together.
  2. Pinch off the ground beef mixture, and shape into 1-inch-small meatballs.
  3. To a large stockpot over medium heat, add the vegetable oil. When the oil is hot, add the meatballs, and lightly brown them on all sides, about 3 minutes.
  4. Use a slotted spoon to remove the meatballs from the pot, and drain and discard the oil. Return the meatballs to the pot.
  5. Add the pasta sauce to the pot, and simmer on low heat until you’re ready to assemble the dish.
  6. Preheat the oven to 350 degrees F.
  7. Add the bell peppers to a microwave-safe dish with about 1 tablespoon of water in the dish, and cook for about 3 minutes.
  8. Remove the bell peppers from the dish, and place each in 1 well of a muffin tin (this will help them stand upright). Set aside.
  9. Cook the spaghetti according to the package directions, drain it, and then add it to the meatball mixture. Toss to combine.
  10. Evenly divide the spaghetti and meatballs among the bell peppers in the muffin tin, filling each all the way to the top.
  11. Bake for 10 to 15 minutes.
  12. Remove from the oven, and garnish with grated Parmesan cheese and torn parsley.
  13. Serve warm.

Get stuffed with this main dish meal.

More gluten-free recipes

Gluten-free cilantro-lime shrimp and guacamole sopes
Gluten-free chicken and mango salad with jalapeño-honey dressing
Gluten-free cauliflower-crust pizza with grilled corn, zucchini and tomatoes