Stuffed peppers….gluten-free stlye!

Monica says:

One of my favorite veggies is the pepper!

Or is it a fruit?

Technically, it is a fruit since it has seeds, but in a culinary sense, it is a vegetable since it is used for its savory taste.

Either way you look at it, peppers are a favorite!

When I am preparing a veggie tray I make sure that I represent all colors of peppers, but when I select peppers to stuff, I inevitably pick the red variety. Of course, red peppers are just green peppers at their ripest, and I guess that’s what I am drawn to…the sweet, yummy flavor!

This recipe entails a minimal amount of prep and you will be delighted with the results…I hope!

The most important part of the prep is choosing beautiful, flat-bottomed, red peppers.

They need to be able to stand in the baking dish without too much wobbling!

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So that’s your first assignment….the rest is easy!

Stuffed Red Peppers

4 red peppers; top cut off only, seeds removed, washed, and drained

Turkey Filling

1 lb ground turkey

½ cup of gluten-free oatmeal

1 egg

1 scallion, chopped

2 cloves garlic, minced

1 heaping T grated Romano cheese

½ cup of canned crushed tomatoes

Dash of salt and pepper

Topping for peppers

1 ½ to 2 cups of canned crushed tomatoes

Seasoned with a dash of dried basil, salt and pepper, and garlic powder

 

First, wash the red peppers. Remove the tops only with a knife, and remove seeds.

Turn upside down on cutting board or paper toweling to drain.

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Meanwhile, make your turkey filling by combining all ingredients listed above.

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Fill each pepper cavity with the turkey filling and place in a baking dish that will hold them tightly.

This helps them stay upright against each other.

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In a small bowl, combine the crushed tomatoes with the seasonings, mix, and pour over the peppers.

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Bake at 350 for approximately 40-50 minutes.

If you can insert a knife into the pepper with little resistance, they are good to go!

If you like the peppers softer, add a few minutes…you just don’t want to dry out the turkey filling!

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Serve with a sprinkle of Romano cheese on top and a side salad!

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Easy and delicious!

Enjoy!

© 2015, Monica of glutenfreedoubletalk  whisks

 

 

 

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