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RECIPE
16 INGREDIENTS 11 STEPS 55min

Gluten-Free Stuffed Peppers

4.3
3 Ratings
I love a great stuffed pepper, but they sometimes can feel too heavy. So I wanted to lighten them up quite a bit in an effort to save my waistline in these amazing gluten-free stuffed peppers!
Gluten-Free Stuffed Peppers Recipe | SideChef
I love a great stuffed pepper, but they sometimes can feel too heavy. So I wanted to lighten them up quite a bit in an effort to save my waistline in these amazing gluten-free stuffed peppers!
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
55min
Total Time
$3.38
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 can
(15 oz)
Canned Black Beans , rinsed, drained

Peppers

6
or Any Color Bell Pepper
as needed
to taste

Filling

2 cups
Chicken Stock
1 cup
1/2 tsp
1/4 tsp
Chili Powder
1
Shallot , minced
1
Jalapeño Pepper , deseeded, diced
4
Tomatoes , diced
1
Lime , zested, juiced
to taste
Salsa
for topping
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
357
FAT
9.0 g
PROTEIN
27.0 g
CARBS
43.9 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Prep your ingredients: Thoroughly wash the outside of the Yellow Bell Peppers (6) with cold water. Cut off the very tops and scoop out the seeds and membrane to have a nice, clean vessel for the filling.
Step 3
Get the peppers into a baking dish. Drizzle them generously with Olive Oil (as needed) and season each of them with a pinch of Salt (to taste) . Roast them in the oven for 12 minutes to let them develop flavor and start to get tender.
Step 4
In the meantime, start preparing the filling. In a small pot, bring the Chicken Stock (2 cups) to a boil. Pour in the Quinoa (1 cup) and cover the pot with its lid. Reduce the heat to low and let the quinoa cook until tender for about 12 minutes.
Step 5
While the quinoa cooks, heat Olive Oil (1 dash) in a large pan over medium high heat. Brown the Ground Turkey (1 lb) while breaking it up with a spoon. Season it and spice it with the Salt (1/2 tsp) , Chili Powder (1/4 tsp) , and Smoked Paprika (1/4 tsp) .
Step 6
When the turkey is cooked, add in the Shallot (1) , Jalapeño Pepper (1) , and Tomatoes (4) . Let them get soft and fragrant for a minute.
Step 7
Then add in the Canned Black Beans (1 can) and zest and juice of the Lime (1) . Let the mixture come to a low boil, then reduce the heat to a simmer and let it all simmer for 10 minutes.
Step 8
Take the peppers out of the oven, leaving the oven on, and take the pot of quinoa off of the heat. Fluff the quinoa up with a fork, then pour it into the meat mixture and stir it all to combine it into one glorious filling.
Step 9
Scoop a generous amount of the filling into each pepper. Really pack it in to get the peppers nice and well-stuffed.
Step 10
Put the gluten free stuffed peppers back into the oven and bake them for 20 minutes.
Step 11
When they are done, let the stuffed peppers cool for a minute. Top each of them with Salsa (to taste) and serve immediately! Enjoy!
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Nutrition Per Serving
Calories
357
% Daily Value*
Fat
9.0 g
12%
Saturated Fat
2.1 g
11%
Trans Fat
0.1 g
--
Cholesterol
54.6 mg
18%
Carbohydrates
43.9 g
16%
Fiber
8.7 g
31%
Sugars
3.1 g
--
Protein
27.0 g
54%
Sodium
470.3 mg
20%
Vitamin D
0.3 µg
2%
Calcium
77.5 mg
6%
Iron
4.6 mg
26%
Potassium
1029.9 mg
22%
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