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Gluten-Free Stuffed Peppers

Dinner tonight is going to be GREEK to me! Perhaps not the most authentic, because I don’t profess to be an expert in one of my favorite cuisines of all time, but I figure if I’m armed with sheep’s milk feta, fresh lemon juice, a few fresh herbs and a few shakes of extra virgin olive oil, I’m set. Oh, and did I mention that the wonderful, versatile yellow pepper makes a fabulous meal? More specifically, it serves as a great carrier to the star of the meal much like bread and pasta do…and in a sans-simple-carbs kind of way.



You can make stuffed peppers any number of ways…the filling combinations are endless! Last week we did ground sausage and basmati rice (Chef Bill’s favorite) but tonight, like I said, I’m craving Greek so it’s a melange of feta, cherry tomatoes, gluten-free bread crumbs and some dazzling accents. So easy. And healthy – bon appetit!



Gluten-Free Stuffed Peppers
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
25 minutes
Gluten-Free Stuffed Peppers
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
25 minutes
Ingredients
  • 2 colored peppers (yellow, red, or orange) washed, cored, de-seeded, and cut lengthwise in half
  • 1/3 cup gluten-free bread crumbs plain or seasoned
  • 1 1/2 cups cherry tomatoes washed and quartered
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons thyme fresh if possible
  • 2 tablespoons oregano fresh if possible
  • 4-5 ounces sheep's milk feta cheese cubed
  • 2 tablespoons lemon juice fresh if possible
Servings: people
Instructions
  1. Preheat oven to 325. Spray a glass or ceramic rectangular baking dish with nonstick cooking spray, place peppers in the dish, and set aside.
  2. In a medium-sized non-stick frying pan, combine bread crumbs, olive oil, and cherry tomatoes over medium heat and blend gently with a spatula until mixture is lightly sizzling.
  3. Add the herbs, continuing to cook, and blend thoroughly.
  4. Turn heat off and add lemon juice, mixing well.
  5. Toss in feta and mix evenly.
  6. Add filling to peppers. Fill each one until full, but don't overfill and make them mountainous. If there is leftover filling, save it for omelets!
  7. Bake for 25 minutes. Cheese won't melt, but will be soft. Serve immediately.
Recipe Notes

One of my favorite ways to incorporate the veggies.

One of my favorite ways to incorporate the veggies.

All that's left to do is drizzle with a little extra virgin olive oil (preferably Kalamata) and dig in!

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Comments (4)

  • Christina 3 years ago Reply

    Do you think these could be warmed up for the next day in a microwave?

    Stacey Morris 3 years ago Reply

    Absolutely Christina! Though I prefer a toaster oven 🙂 I kept a batch more than a week and they reheat beautifully.

  • bruna 3 years ago Reply

    Goood!!! and very mediterranean!

    Stacey Morris 3 years ago Reply

    Mille Grazie, Bruna! 🙂

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