I FINALLY found the recipe I created for my gluten free, dairy free, soy free, nut free Stuffed Red (or Green) Peppers! The last time I made these I went into labor in the middle of the night :). My little one is only a few weeks away from celebrating his first birthday so, it’s been awhile! I remember eating stuffed peppers during my childhood and not liking them. I’m not sure what I did differently with these but my husband and I couldn’t stop eating them (and dreaming about the left overs while eating the gross hospital food).
These are best with fresh red peppers and tomatoes from your own garden (like the ones shown here that I grew last year), they are always sweeter to me when I grow them myself. I’ve also used green peppers and they’re almost as good. I didn’t grow any peppers this year because I started the garden too late so I’m hoping to grab some nice red peppers at the farmers market this weekend. As usual, I use all organic ingredients.
6 – 8 red peppers (6 large or 8 small)
2 tbsp high heat cooking oil
1 medium onion, chopped
1 clove garlic, minced
1 lb grass-fed ground beef
1 1/2 cups cooked white rice
2 1/2 cups chopped tomatoes
1 1/4 cups tomato sauce
1 tsp dried oregano (or 2 tsp fresh)
1/2 tsp dried basil (or 1 tsp fresh)
2 tsp salt
1/2 tsp black pepper
1 tbsp sugar
Cut the tops of your peppers, clean out the insides and boil the bottom parts of the peppers for 3 minutes. Chop the pepper tops, and saute with the onion and garlic until the onion is translucent. Add tomato, tomato sauce, oregano, basil, 1 tsp of salt, 1/4 tsp pepper and sugar. Simmer for about 10 minutes.
Mix the raw beef, cooked rice, remaining salt, pepper, and 1 cup of the tomato mixture. Stuff the peppers and cover with the remaining sauce. Bake at 350 degrees for 55 – 65 minutes.
All of my recipes are gluten free, soy free, dairy free, and nut free, meaning that they are peanut free, cashew free, tree nut free, walnut free, pecan free, and almond free. They are also free of a lot of other grains and legumes because I’m intolerant to them, along with gluten. My recipes are amaranth free, barley free, chick pea free, buckwheat free, fava bean free, flax free, garbanzo free, oat free, rye free, sorghum free, spelt free, and teff free. If there are easy substitutions to make the recipe egg free I try to include them. My recipes are dairy free – I personally am intolerant to whey and therefore can eat butter. Mostrecipes can be made completely dairy free with a butter substitute. Feel free to leave any changes you’ve made in the comments for others to see!
I just tried the recipe and literally just took them out of the oven. I was so hungry that I didn’t even want to wait for the peppers to cool down!
I wanted to let you know this is an amazing recipe!!!
I have had a terrible time finding good quality and simple recipes that are tasty, nutritious, and fit my diet limitations.
I too found out that I am intolerant to dairy products. Although I do not have any issues I currently know of with grains, in general I try to avoid the extra carbs.
I followed your instructions and they came out great. I omitted the salt but besides that I followed the recipe to a tee.
I look forward to trying more of the recipes and thank you for sharing!!!
I’m so glad you love them! I haven’t made them yet this year but am heading to the farmers market to get the last of the peppers to make these because of your comment 🙂