Friday, May 13, 2011

Allergy Free Fun Fridays!

Here's a little twist on the traditional stuffed peppers.  Our teens enjoyed it, despite the fact that "peppers" are in the title.  The mozzarella cheese and crushed tomatoes give it that pizza flare, which makes for a tasty dish.  Enjoy!

Stuffed "Pizza" Peppers (GF, WF, SF, {DF})

3 large bell peppers, halved
1 - 1 1/4 lbs ground beef
1 can crushed tomatoes, 15 oz
1/2 onion chopped
1 cup minute brown rice or long grain
1/2 tsp oregano
1/2 tsp basil
1 tsp Bragg's Liquid Aminos
1 c. water
salt & pepper (to taste)
1 c. shredded mozzarella cheese (or dairy free option)

Halve peppers, remove stems, seeds and membranes.  Boil in salted water for 3 minutes.  Drain inverted on paper towel.

In skillet, brown beef and onion, drain.  Add undrained can of tomatoes, rice, water, Bragg's, basil & oregano.  Bring to boil, cover & simmer 15 minutes or until rice is cooked.  Salt & pepper to taste.  Stir in 1/2 c. cheese.  Spoon beef mixture into peppers. Place in baking dish with any remaining beef mixture.  Bake at 375 for 10 minutes.  Top with remaining cheese and bake another 5 minutes. 

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