Gluten-Free Stuffed Green Bell Peppers---
My parents have lived in our family home since 1976, but before that we lived in what we called "the old house." Sometimes my sister and I would ask for "old house" food. Stuffed Bell Peppers is one of those memory meals. So needless to say this recipe is an oldie but goodie. When we found out we had Celiac, this is one of the first meals we modified.
As in all my other family recipes, this one is large but can be sized down, or do like we do, make twice the amount and freeze for a meal later.
Let's make some stuffed bell peppers!
- 4 lbs. ground beef
- 6 cups white rice, cooked (we used two Success Boil-in Bag Family Size, this specifies gluten-free on box)
- 10 green bell peppers
- 2 cans 29 oz. tomato puree (1/2 can + 1 1/2 can)
- 7 oz. gluten-free bread crumbs (we used Ian's Natural Foods Panko Breadcrumbs Gluten-Free
- 3 eggs
- 2 tbsp. Worcestershire Sauce
- 1 tbsp. onion powder
- 2 tomato paste 12 oz.
- 1 tbsp. salt
- 1 tbsp. pepper
- Preheat oven to 350 degrees. Cook rice according to directions and set aside.
- Cut tops away and remove seeds from green bell peppers.
- Cut excess bell pepper from the tops and dice then put into large mixing bowl.
- Bring water to bowl in a large pot, parboil the peppers until tender (about 5 minutes). Take peppers out with tongs and remove excess water, then put into a roasting pan, pour enough water to just cover the bottom (about 1/2 inch) and set aside.
- In the mixing bowl with the peppers, add rice, ground beef.
- Add the onion powder, salt, pepper, Worcestershire sauce, bread crumbs, eggs, and 1/2 can of the tomato puree.
- Mix ingredients thoroughly, and stuff bell peppers with meat and rice mixture.
- In a separate mixing bowl combine 1 1/2 can puree with tomato paste, add to top of stuffed peppers.
- Bake about an hour until the peppers are very tender and the ground beef filling is browned. When done take the tomato sauce that has fallen off the peppers and spoon back on top.
We have stuffed green bell peppers.