Hi everyone! How was your weekend? Did it go by way too fast just like mine? I was still a bit under the weather, so I took it easy and watched Breaking Dawn parts 1 and 2. Yes, I just admitted that. #noshame
What can I say, it’s entertaining. Not the best acting or script, but the scenery is gorgeous and my stuffed up head didn’t want to think!
Since the weather is still incredibly cold here in Massachusetts, I wanted to share a quick and easy recipe to warm you up: (gluten-free) stuffed peppers! The best part about this recipe is that you can adapt it based on what’s in your fridge. That’s how this recipe came to be in the first place: I looked in the fridge, saw that we had four bell peppers that we needed to use soon, and decided to stuff them with what was available at the time!
I’ll take you through step-by-step and the full recipe is at the end.
Preheat the oven to 350 degrees F. The part I skipped, but wished I hadn’t: parboil the peppers until just tender, 2 to 3 minutes, then place in a baking dish. While you are waiting for the oven to pre-heat, sautée some vegetables in a little bit of olive oil (we used onions, garlic, and red and green peppers).
While sautéeing the veggies and waiting for the oven, simultaneously cook your protein of choice (we used ground turkey). Once it’s done cooking, place it in a mixing bowl with the veggies (we also added chopped tomatoes, which we didn’t want to cook).
Mix the veggies and protein, then add tomato sauce to your desired thickness, as well as ~1 tsp basil, oregano, and marjoram. Stuff the peppers with this mixture, then add your desired cheese on top (we used the fresh mozzarella we had on hand).
Bake for 25-30 minutes, or until the peppers are quite tender and the cheese is melted. You may also choose to put a small amount of water (~1/8″) in the bottom of the baking dish. We didn’t do this and they came out just fine.
I added some cooked spinach to the bottom of my bowl, just for a little extra serving of veggies.
Gluten-Free Stuffed Peppers
4 green bell peppers, tops cut away with seeds and veins removed
Sautéed vegetables of choice (e.g., onion, pepper, garlic, etc.)
Additional vegetables of choice (e.g., spinach, tomatoes, etc.)
1 pound protein of choice (e.g., ground turkey, beef, bison, tempeh, etc.)
1 tsp each basil, oregano, marjoram
1/2 jar tomato sauce
Cheese of choice (e.g., fresh mozzarella, shredded mozzarella, fresh provolone, etc.)
Preheat oven to 350. If desired, parboil the peppers in a pot of boiling water until just tender, 2 to 3 minutes. Remove and place in baking dish.
Saute your vegetables of choice while cooking your protein of choice. Cook veggies until soft and cook the protein until it is browned. Place both in a mixing bowl and add any additional (non-cooked) veggies. Add the tomato sauce and spices and mix all well.
(If desired: pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep.) Stuff the peppers with the mixture and place in the baking dish. Top with cheese. Bake until the peppers are very tender and the cheese is melted.
I’ve also had peppers stuffed with lentils and rice–yummy!
Questions: How was your weekend? Did you make up recipes on the fly? Have you made stuffed peppers before? What have you stuffed them with?