Gluten-Free Stuffed Green Bell Peppers Recipe

By: Gillian on January 25, 2012

This gluten-free recipe could be used as a starter, a light lunch or a side dish to grilled meats or fish. It is tastiest if you use a really good, sharp Cheddar cheese.

4 green bell peppers, halved lengthways and seeds removed
1 medium onion, chopped
4 slices bacon, chopped
1 1/2 Tbs vegetable oil
4 tomatoes, peeled and diced
1/2 cup rice, cooked
1/2 cup Cheddar cheese, grated
Salt & pepper
1/2 cup fresh gluten-free breadcrumbs
2/3 cup vegetable or chicken stock (gluten-free)
1 Tbs butter

Preheat oven to 375 degrees F.

Arrange the halved bell peppers in an ovenproof dish. Over medium heat, cook the onion and bacon in the vegetable oil until lightly browned. Add the tomatoes, cooked rice, 1/4 cup of the cheese, and season to taste with salt and pepper. Mix the remaining cheese with the breadcrumbs. Spoon the tomato stuffing into the peppers and sprinkle with the cheese/breadcrumb mixture. Place a knob of butter on top of each stuffed pepper, pour the stock evenly into the base of the dish, and cook just above the center of the oven for 15-20 minutes or until the peppers are tender.

8 servings