Description
Stuffed bell peppers are an easy dish to get creative with and a great way to enjoy a variety of garden veggies. Our gluten-free stuffed bell peppers recipe can be made as a vegan, vegetarian or meaty version depending on what your crowd likes to eat. Follow our recipe for a delicious and satisfying vegetarian version, but feel free to mix up the stuffing for your own unique dish.
For this stuffed bell peppers recipe, look for firm but peppers and try to find ones that are evenly shaped so that they can stand up in a baking dish. Red and yellow bell peppers will have a sweeter flavor, but green and purple ones will provide a more robust and wont overpower the flavor of your filling. The size of the pepper will determine the serving size, but most people tend to be satsified with one medium sized sutffed pepper.
Ingredients
- 4
tablespoons organic coconut oil
- 1
cup organic fresh cilantro, chopped
- 1
cup organic fresh basil, chopped
- 4
cloves organic garlic, chopped
- 2
ears organic sweet corn, sliced off the cob
- 1
teaspoon organic cumin
- 1
teaspoon organic paprika
-
salt and peppers to taste
- 1
16 oz can organic pinto beans, drained (or you can cook about ½ cup of dry beans)
- 4
medium size organic bell peppers
- ⅓
cup organic Monterey Jack cheese, shredded
Preparation
- Heat the coconut oil in a medium size skillet or frying pan. Add the garlic and corn, sauteing until soft. Add the cilantro, basil, cumin, paprika and salt and pepper and cook for a few more minutes. Place the mixture into a medium size mixing bowl, add the beans and mix evenly.
- Cut the tops off the bell peppers and scoop out the seeds and any inner flesh. Place filling inside each pepper and cover with cheese if desired. Place the cut top on the base of the pepper and place in an oven preheated to 350 degrees F. Bake for 45 minutes to an hour, or until the peppers are tender. Serve with a side salad and some chips and fresh salsa.
