Gluten-Free Stuffed Peppers
This is such a versatile recipe - try adding a protein like ground pork or mix up the spices and herbs. A simple and flavorful side dish perfect for or any meal!
Prep:
15mins
Cook:
20mins
Dietary Preference(s):
Gluten Free
Ingredients
- 5 Large green bell peppers
- 1 Cup un-cooked short or medium grain rice (do not use long grain)
- 1 Tablespoon oregano
- 1/4 Cup Mint
- 1/4 Cup fresh parsley
- 1 Tablespoon tomato paste
- 1 Cup Olive Oil
- Lemon juice
- Lemon Zest
- Salt
- Pepper
How to Make It
Preheat oven at 400 Fahrenheit (200 Celsius).
Wash the peppers, cut around the stem, and empty the inside of the pepper. Place the peppers along with their caps n a large pan about 3 inches deep.
Add 2 cups of water to a pot, along with the rice, ½ cup olive oil , salt, tomato paste, and lemon juice. Bring to a boil then simmer until rice is cooked. Add, mint, parsley and lemon zest.
Start filling the tomatoes and peppers with rice all the way to the top and close with their caps. Drizzle with olive oil
Bake in the oven for about 15-20 minutes at 400 Fahrenheit
