These Gluten and Dairy Free Stuffed Peppers are super easy to make and packed with all the goodies! Lately I’ve been trying to make simple dinners that are naturally veggie packed, full of proteins and low carb! And these, are exactly that!
SHOP MY AMAZON FOR INGREDIENTS: www.amazon.com/shop/kaylacguerra
Ingredients:
6 bell peppers
olive oil, to coat pan
1 lb grass fed/organic ground beef
1 lb organic ground pork
1/2 yellow onion, diced
4 cloves garlic, minced
1 1/2 cups cooked rice (brown or white)
1/2 package vegan shredded cheddar cheese
(save the rest to sprinkle on top)
4 oz tomato sauce
15 oz can diced tomatoes, drained
1 tablespoon coconut aminos
2 teaspoons italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Step 1
Cut the tops off of the bell peppers, remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the peppers in the dish face up. Drizzle a little olive oil on top of peppers, and sprinkle with salt and pepper. Set aside.
Step 2
Preheat your oven to 375°F. Meanwhile, heat a large skillet over medium heat and add the oil once heated.
Step 3
Sauté the onion for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds. Add the ground meat and season with all the seasonings above. Cook, breaking up lumps, to brown the meat.
Step 4
Add the tomatoes, tomato sauce, coconut aminos, cooked rice and cheddar cheese. Bring to a simmer.
Step 5
Spoon the meat mixture into the peppers to slightly overfill. Cover with foil and bake for 20 minutes covered.
Step 6
Remove foil, and sprinkle each one with the vegan cheddar shreds (if using). Place back in oven for 10 minutes. I like my peppers to still have some crunch, you might want to bake a couple of minutes longer if you like them softer. Enjoy!
Living Intuitively 