JD (zophine) wrote in colorado_celiac,

Gluten-free stuffed bell peppers

I made these little buggers tonight. I was feeling experimental and wanted to try to clear up my sinuses a bit, so figured I'd go spicier than usual. They tasted really good (what I could taste with this cold), had a nice heat to them, and LD enjoyed them enough that there aren't any left-overs.

Stuffed Bell Peppers
2 Green Bell Peppers
1 lb. ground beef (I use the 93% fat-free stuff)
1 c. cooked rice
1 (14.5 oz) tomato sauce
Minced garlic, onion powder, garlic powder, minced onion, garlic salt (to taste)
Curry powder, dash of Worcestershire sauce, chili paste (to taste)
2 green onion stalks
1/4 c. water
1/3 c. grated cheese (I used a cheddar/Monterrey jack mix)

Brown ground beef with garlic, onion powder, garlic powder, garlic salt, and minced onion. Drain off excess grease. Pour 2/3 of the tomato sauce into the skillet and add rice, curry powder, Worcestershire sauce, and chili paste. Simmer for 5-10 minutes. Cut peppers in half and seed them. Rinse pepper halves and place in a baking dish (I used a 9x9 square casserole pan). Preheat oven to 350 degrees. Slice the green onion stalks and add to simmering meat mixture. Spoon mixture into pepper halves. Mix water with remaining tomato sauce, then pour into the bottom of the dish around the pepper halves. Cover with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil from the dish and sprinkle cheese over each pepper. Bake an additional 5 minutes. Remove from oven and serve!
Tags: recipe
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