Stuffed Peppers
Marla Hingley
Fill colorful peppers with meat and rice, or noodles and quinoa for a vegetarian version.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
- 8 large bell peppers
- Olive oil
- Salt and pepper
Meat & Rice Filling:
- 1 cup cooked rice
- 1/2 lb ground beef cooked & drained
- 1/2-3/4 cup cooked quinoa see technique below
- 3/4-1 cup canned diced tomatoes
- 1/4 cup red pepper purée optional (see technique below)
- 1 tsp Italian seasoning
- 1 cup GF cheddar cheese grated
- Salt and pepper to taste
Quinoa & Noodle Filling:
- 1 cup cooked GF macaroni see information below
- 1/2 cup cooked quinoa see technique below
- 3/4-1 cup canned diced tomatoes
- 1/4 cup red pepper purée optional (see technique below)
- 1 tsp marjoram
- 1 cup GF Gouda grated (omit for vegetarian)
- Salt and pepper to taste
Cut tops off peppers, core out membranes and seeds from inside and discard. Rub outside of peppers with a bit of olive oil, sprinkle with salt and pepper and place upright in a muffin tin, or packed together in a casserole dish. Bake shells at 350°F for 25 minutes (omit this step if you like firm peppers).
Prepare filling of choice - combine all ingredients together and mix gently together. Add just enough of the canned diced tomato liquid to soften the mixture. Then stuff in the pre-baked shells. Any leftover filling you have, place in the empty muffin tin wells, or around the peppers in the casserole dish. Top with extra grated cheese if you like.
Bake at 350°F for 25-30 minutes, or until filling is hot.