Gluten Free Unstuffed Peppers

Gluten Free Unstuffed Peppers by

Mark & Angela Ryan


Serves 4


  • 2 lbs. ground beef
  • 1 large yellow pepper, finely chopped
  • 1 large red pepper, finely chopped
  • 1 large green pepper, finely chopped
  • 2 cloves garlic, crushed
  • 1 (16-oz.) package cauliflower rice
  • 1 (24-oz.) jar Laura Lynn’s marinara sauce
  • 1 (10.75 oz.) tomato purée
  • 2 tbsp. Laura Lynn’s olive oil
  • 2 tbsp. Italian seasoning
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. red pepper flakes
  • 1/2 cup Laura Lynn’s grated parmesan cheese
  • 1 medium yellow onion, finely chopped
  • fresh basil, to taste


  1. Heat 1 tbsp. olive oil in a large skillet over medium heat, add group beef, and cook until browned then remove from pan and set aside.
  2. Sauté over medium heat 1 tbsp. olive oil and add the yellow pepper, red pepper, green pepper, onion, and crushed garlic into the skillet.
  3. Add the cauliflower rice, salt, pepper, Italian seasoning, red pepper flakes, and parmesan to the skillet. Sauté until the rice begins to soften.
  4. Add the cooked ground beef back into the large skillet.
  5. Add the marinara sauce and tomato purée, stir, and simmer for 15 minutes.
  6. Add cheese on top and cover for 5 minutes to let the cheese melt.
  7. Serve warm over warm garlic bread or pasta with fresh basil.