Stuffed Peppers, Gluten-free Plus Delectable

The balance of flavors in a forkful of this never fails to entice us. What a great gluten-free meal to pull out of the oven on a cold late winter evening!
Gluten-Free Stuffed Peppers
4 large Green Peppers

1/4 cup Water, salted

1 pound Extra Lean Ground Beef

1/3 cup Onion, chopped

1/2 teaspoon Salt

dash Pepper

1 pound Tomatoes, Canned, diced

1/2 cup Water

1/2 cup Long-grain Rice, uncooked

1 teaspoon Worcestershire sauce, Lea & Perrins

4 ounces Sharp Cheddar Cheese, shredded

Cut green peppers in half; remove insides. Precook green pepper cups in small amount of water, covered, in microwave for about 5 minutes; drain.

Cook ground beef and chopped onion till meat is lightly browned. Season with salt and pepper. Add tomatoes, water, rice, and Worcestershire sauce. Cover and simmer till rice is tender, about 15 minutes. Stir in cheddar cheese. Stuff peppers with the meat mixture; lay in baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes. Serves 4.

All it needs to complete a meal would be some hot bread or a small relish tray.

Stuffed Peppers, Gluten-free Plus Delectable

Tags: celiac, celiac disease, coeliac, egg-free, food allergies, gfree, gluten intolerance, gluten-free, gluten-free meal, gluten-free recipes, nut-free, wheat-free

Posted in gluten-free meals