Thursday, December 8, 2016

Stuffed Peppers Holiday Style

Stuffed peppers are a meal that can be made with little preparation and clean-up and 45 minutes to an hour in the over. Serve with a salad, wedge of gluten free bread, or size of roasted vegetables and potatoes.

When you use both red and green bell peppers the make ahead meal turns into a beautifully festive meal.



Base Ingredients:
  1. 1/2 pound ground meat
  2. 1 cup rice
  3. 1 cup gluten free tomato soup (+ more for garnish at serving time)
  4. Salt and Pepper to taste
  5. Pinch of pepitas for garnish at serving
  6. 3 bell peppers (fits well into a baking dish)



Instructions:
  1. In a mixing bowl combine meat, rice, soup, and salt and pepper to taste
  2. Carefully slice the top off the peppers, remove stem, and remove seeds
  3. Stuff the peppers
  4. Top peppers with portion you cut off - with stem removed
  5. Place in a foil lined baking dish and cook at 350 for 45 minutes to an hour (depending on size of peppers and temperature of your oven)

Variation: 
To make vegetarian ... replace meat and rice with a quinoa/millet/sorghum mix and diced potatoes/sweet potatoes



To Serve:
Slice in half lengthwise and top with additional tomato soup and pepitas

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.