Not too long ago, Mrs. Schf invited us over for dinner. Being a hospitable and thoughtful lady, she made a dinner that was completely gluten and dairy free, so that the Moose could eat everything at the table. (Thank you, Mrs. Schf!)
The highlight of the meal was her recipe for stuffed peppers. I’m not sure where she got the original recipe, but it was quite tasty.
I like stuffed peppers – but it can seem sometimes that there is too much stuffing and not enough pepper. So I decided to try them with the miniature bell peppers found at Coscto in the cooler.
First, the brave and adventurous Miss J. (who assists me in the kitchen every week, even though I jabber at her the whole time), washed the peppers, cut them lengthwise, and removed the ribs and seeds. This wasn’t because these peppers are hot – they aren’t – but to make more space for filling.
We browned a pound of ground beef, a half an onion.
At the very end, we added 3 cloves of garlic, then a cup of GF cooked wild rice mix, the spices and tomato sauce. Since I had three other projects going, I didn’t get pictures of everything… but here are the spices:
½ t. salt, ¼ t. each: marjoram, oregano & basil
When the mixture had come to a boil, we removed it from the heat. The peppers were treated to a 3 minute bath in boiling water, drained, rinsed in cold water (to cool them enough to handle), and then filled.
These were baked for 20 minutes at 350°, and then sprinkled with cheese. They were then returned to the oven, baked for an additional five minutes to melt the cheese, and then served.
The Moose’s were left bereft of cheese, and were therefore dairy free as well as gluten free. He didn’t miss the cheese.
Although they were met initially with disapproval in the planning phases, (“What? Peppers with no cream cheese or bacon?!”), they disappeared gratifyingly at dinner.
Stuffed Mini Peppers
1 package Costco mini bell peppers
1 lb. ground beef
½ onion, minced
1 c. cooked wild rice mix
1 t. salt
¼ t. each: marjoram, oregano, basil
3 cloves garlic
1 pint tomato sauce
3/4 c. shredded mozzarella/Monterey jack/cheddar cheese(s)
1. Remove top and split peppers lengthwise. Remove seeds.
2. Blanch in boiling salted water for 3 minutes; drain.
3. Brown beef and onion. Stir in garlic and cook 1 minute longer.
4. Stir in rice, salt, spices, garlic, and tomato sauce. Cook till hot.
5. Heat oven to 350°
6. Stuff peppers with beef mixture and lay on cookie sheet.
7. Bake 20 minutes minutes. Remove and sprinkle with cheese. Bake 5 more minutes.