Yummy gluten free stuffed peppers


stuffed-peppers

 

I am always looking for new recipes to shake things up a bit.  I came across this recipe the other night, and after my hubby said, “this is addictive!”, I think I found a winner.

I would like to share the original recipe with you.  The original recipe appeared on ezglutenfreeblogspot.com.   My changes and tips will appear in red italics.

Ingredients
2 large or 3 medium bell peppers    I used 3 large
1 lb sweet Italian sausage, casing removed  I used ground sausage
1 onion, diced
8 button mushrooms, diced
1 clove of garlic, minced
1 cup cooked rice     I left this out
¼ cup grated pecorino romano cheese, and more to sprinkle on top    I used df Go Veggie Parmesan
1 ½ cups marinara sauce, divided

Instructions
Preheat the oven to 350°F or 175 °C and spray a baking dish with nonstick spray.
Wash the peppers and slice them in half lengthwise. Remove the seeds and internal ribs from the peppers then microwave them on high for 3 minutes to begin their cooking process and set them aside in the baking dish.   I did not microwave the peppers

In a large nonstick skillet over a medium high heat crumble and brown the sausage with the mushrooms and onions until the onions are translucent and the meat is pretty well broken up.
Use a slotted spoon to remove the meat mixture from the pan and place it into a large bowl.
Add the rice, grated cheese and ½ cup of the marinara sauce to the meat mixture then stir to combine before stuffing it into the peppers.   I mixed this all up in the frying pan (no rice)  
Top the peppers with a little sauce and pour the remaining sauce into the bottom of the baking dish then add a few tablespoons of water if the baking dish looks too dry.   I just put water into the bottom of the pan-about a 1/4 cup
Cover with foil and bake for 30 minutes then remove the foil and bake uncovered for an additional 15 minutes. When they come out of the oven, spoon over some of the pan sauce and sprinkle with more grated cheese and they’re ready to serve.   Peppers should be tender when pierced with a knife. 

I left the rice out because in my opinion it is only a filler-I didn’t feel it was needed, but you can, of course, use it.  This is a nice change from beef filled peppers.  Two halves makes a pretty good serving.

Please share your experience if you make these.

12 thoughts on “Yummy gluten free stuffed peppers

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