Gluten Free & Dairy Free Beef Stuffed Peppers
My husband loves stuffed peppers. When we first got married and I would ask him what he would like to eat for dinner, he would ask for them. I didn’t get it. Stuffed peppers were not my favorite food, but I think that’s because I didn’t have a really good recipe for them. Well, now I do! This recipe for Gluten Free Dairy Free Beef Stuffed Peppers is delicious. The beef and quinoa mixes perfectly with the seasoning for a healthy balanced dinner. It is the perfect way to use all those yummy peppers you will find at the farmer’s market this summer.
If you prefer you can cut the peppers in half and stuff each part with filling. You may have to mix a bit more filling if you do so that the pepper halves are filled enough. I really like to have my peppers mounded with filling. Serve Gluten Free Dairy Free Beef Stuffed Peppers with a salad (I topped mine with Dairy Free Thousand Island Dressing) and corn on the cob and you’ll have a summer meal full of the season’s bounty.
The recipe for Gluten Free Dairy Free Beef Stuffed Peppers is from Alisa’s site, GoDairyFree.org. If you have a dairy allergy, you need to check it out. Alisa has a wealth of information about going dairy free, dairy free reviews and products, a wonderful cookbook, a “No Dairy” products lists, along with information on managing your’s or a child allergies. She doesn’t just focus on dairy free, however. GoDairyFree.org also has recipes that are gluten free or free of other allergens. For example, besides being gluten and diary free this recipe is also free of eggs, nuts and soy. Sweet!
Gluten Free Dairy Free Beef Stuffed Peppers
Author/Source: Alisa @ GoDairyFree.org
- 6 bell peppers (green, red, yellow or a mix), cored and seeded
- 2 tablespoons olive oil
- 1 medium onion, peeled and chopped finely
- 1 small chili pepper, seeded and finely minced (wear gloves when handling chili peppers)
- 1 1/4 pounds ground beef
- 6 ounces sun-dried tomatoes, chopped
- 4 ounces quinoa, well rinsed
- 2 1/4 cups gluten free beef or chicken stock
- 1/4 cup red wine or apple juice
- 4 bay leaves
- salt and ground black pepper, to taste
Heat oil in a heavy skillet and add the onions and chilis and cook for 3-4 minutes. Add the ground beef and break up, continuing to cook for another 3 minutes. Add tomatoes, quinoa or rice, stock, wine and bay leaves. Bring to the boil, cover and simmer for 20 minutes. Season with salt and pepper to taste. Remove to tops and seeds of the peppers. Divide the beef-quinoa mixture between the peppers, stuffing the peppers with the mixture.
Put into an oiled pan. Drizzle with a bit of olive oil. Bake for 25-30 minutes at 375F or until the peppers are cooked and filling is hot. Serve hot, warm or at room temperature.
Put peppers into deep dish pans. Wrap well for freezing, label and freeze.
To serve: Thaw. Put into an oiled pan. Drizzle with a bit of olive oil. Bake for 25-30 minutes at 375F or until the peppers are cooked and filling is hot. Serve hot, warm or at room temperature.
This Post will be linked at: