Gluten-Free Stuffed Peppers
Servings Prep Time
2people 15minutes
Cook Time
25minutes
Servings Prep Time
2people 15minutes
Cook Time
25minutes
Ingredients
  • 2 colored peppers (yellow, red, or orange)washed, cored, de-seeded, and cut lengthwise in half
  • 1/3cup gluten-free bread crumbsplain or seasoned
  • 1 1/2cups cherry tomatoeswashed and quartered
  • 1/3cup extra virgin olive oil
  • 2 tablespoons thymefresh if possible
  • 2tablespoons oreganofresh if possible
  • 4-5 ounces sheep’s milk feta cheesecubed
  • 2 tablespoons lemon juicefresh if possible
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!