Gluten-Free Stuffed Peppers: A Delicious Twist on Khachapuri

Some recipes are too beautiful to stay in one culture — they travel, evolve, and find new ways to surprise. This gluten-free twist on the classic Georgian khachapuri does exactly that. Traditionally, khachapuri is a boat-shaped bread filled with cheese, topped with a golden egg, and baked until bubbling. But here, the bread gives way to something lighter, more vibrant, and naturally gluten-free — big red sweet peppers.

Every element plays its part — the pepper’s gentle sweetness, the herbed beef’s depth, the runny egg’s silkiness, and the cheese’s salty stretch. Together, it feels like a Mediterranean-Georgian fusion — familiar, yet refreshingly different.

The peppers become little edible boats, hollowed and roasted until tender, then filled with a rich, herbed beef mixture simmered in tomato sauce. Each one is crowned with a soft egg and a blanket of grated cheese that melts beautifully as it bakes. The result is pure comfort — the smokiness of the pepper, the warmth of the beef, and that irresistible molten yolk, all in one bite.

Preparation time: 20-25 minutes
Cooking time: 20-25 minutes
Serves: 4

Ingredients

For the base:

Large red sweet peppers (firm, even-shaped) 4
Olive oil, for brushing
Salt and pepper, to season

For the beef filling:

Ground beef (lean) 300 g
Small onion, finely chopped 1
Garlic cloves, minced 2
Tomato sauce or crushed tomatoes ½ cup
Cumin powder 1 tsp
Paprika ½ tsp
Dried oregano or thyme ½ tsp
Salt & black pepper to taste
Olive oil 1 tbsp

For topping:

Eggs (room temperature) 4
Feta, mozzarella, or cheddar cheese ½ cup
Fresh parsley or chives for garnish

Ingredients

1.  Preheat oven to 190°C (375°F). Slice the peppers lengthwise, keeping the stem end intact so they form little “boats.” Remove seeds and membranes.
2. Brush lightly with olive oil, season with salt and pepper, and roast for 10–12 minutes until slightly softened but still holding shape. In a pan, heat olive oil.
3. Add onion and garlic, sauté until golden. Add ground beef and cook until browned. Stir in tomato sauce, cumin, paprika, oregano, salt, and pepper. Simmer for 7–8 minutes until thick and aromatic. The mixture should be saucy but not watery.
4. Spoon the beef mixture into each roasted pepper, leaving a small well in the center. Crack an egg into that well—or, if the peppers are small, separate the yolk and add only the yolk on top. Sprinkle grated cheese generously around the yolk and edges of the filling.
5. Return the stuffed peppers to the oven and bake for 10–12 minutes, until the cheese melts and the egg white sets, but the yolk remains soft. Sprinkle with fresh herbs and a pinch of black pepper. Serve warm, straight from the oven.
6. When you cut in, the yolk spills into the beef — rich, creamy, and perfectly balanced against the sweetness of roasted pepper.