Gluten-Free Stuffed Bell Peppers Recipe

About this recipe

A hearty and satisfying dinner option featuring bell peppers stuffed with a flavorful blend of rice, vegetables, and ground beef, all prepared to be gluten-free. Perfect for those seeking a quick and wholesome meal.

Ingredients

• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 200 g Freshcon Cooked Basmati Rice
• 100 g Celery
• 200 g Fortune Soya Mini Chunks
• 250 g Vistevia Sugar Free Tomato Sauce
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Cut a thin slice from the stem end of each bell pepper and remove the seeds and membranes. Set the peppers aside.
2. 2. In a microwave-safe 1 1/2-quart casserole dish, combine 1 diced onion and 1 cup of rehydrated soya chunks. Microwave on High for 2 to 3 minutes, stirring halfway through, until the soya chunks are heated through.
3. 3. Add 2 cups of cooked rice, 8 oz of tomato sauce, 2 tbsp of finely chopped celery, 1 tsp of salt, and 1/2 tsp of black pepper to the casserole dish. Mix well to combine all ingredients.
4. 4. Stuff each prepared bell pepper with the rice and soya chunk mixture, pressing down gently to fill completely.
5. 5. Arrange the stuffed peppers upright on a microwave-safe baking dish. Cover the dish with microwave-safe plastic wrap, leaving a small vent for steam to escape.
6. 6. Microwave the stuffed peppers on Medium-High for 12 to 15 minutes, or until the peppers are tender and the filling is heated through.
7. 7. Carefully remove the plastic wrap and let the peppers rest for 2 minutes before serving. Serve warm and enjoy.