Stuffed Peppers (gluten-free)

Baked Stuffed PeppersLooking for something do to with your leftovers? Grab a bell pepper, cut it open and stuff it! Stuffed peppers are a nutritious option for those who are going gluten free, dairy free, or interested in Paleo.

This recipe was created with help from the littlest Kitchen Diva in Training- she’s been begging for these for weeks. Sweet bell peppers are listed as one of the ‘dirty dozen’ foods, so we typically wait until organic peppers go on sale. Even better, wait until summer and purchase them from your local organic farmer!

Use the proportions and ingredients as suggestions to make your own stuffed versions. Have leftover green beans? Throw them in. Have a chicken breast sitting around from the other night? Use that instead of beef. Don’t have rice? Use quinoa or polenta… This is the type of recipe that really is anything goes. Dairy intolerant? Leave off the cheese on top- or use an alternative you enjoy.

Colorful Bell PeppersYour goal is to create a mix filled with veggies, protein, and a little starch- heck you could used pureed butternut squash and forego the starch entirely. It’s really up to you!

If you’re having a go on your own, we do recommend adding a diced onion, or other aromatic like garlic, leeks, or shallots- even celery. Be sure you season to your taste with salt, pepper, and another herb or herb blend of your choice. Oregano would be good, as would rosemary or thyme. We used Herbes de Provence.

Be sure to post pictures and any recipe changes over on our Facebook Page– we want to see what delicious adventures are happening in your kitchen!

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2 thoughts on “Stuffed Peppers (gluten-free)”

  1. Hi Jennifer! My sister Kathy told me about your blog. She’s friends with your aunt Alex. My 12 year old son just got diagnosed with Hashimoto’s disease last month. We have been doing the AIP paleo approach and it has been tough! It’s been hard for him to understand that eventually, we will be able to eat more foods. It’s been a rough transition and a steep learning curve for me, as far as baking gluten free, especially with the AIP restrictions. I ‘m mostly praying for acceptance at this point (and that we’ll one day be able to eat tomatoes again), to try to help my kids have a positive attitude about our new way of eating. Looking forward to exploring your blog!

    1. Hi Sharon!
      Thanks so much for stopping by! There is a great book that we’ve found really helpful called “The Autoimmune Paleo Cookbook” by Mickey Trescott. I don’t eat exclusively paleo- too much protein for my body, but they do have some fun recipes. Of course, we’ve got some great recipes here as well, and feel free to contact me directly with any recipe questions you have. We always encourage folks to modify our recipe to suit their needs- and if you need help with that, just reach out! We’ll be launching some more products this spring that should help you in your kitchen, so be sure to get on our mailing list if you’re not signed up already!

      I know it’s tough when adolescents have to eat differently than their friends. Remind your son he’s not alone! And, if he finds a recipe he really likes, and enjoys making- tell him we’ll be happy to feature him on a video or he can guest post as one of our Junior Chefs!

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