When I first went on a gluten free diet, I was attracted to classic recipes that were naturally gluten free. Stuffed Bell Peppers are a great example of a classic comfort food that does not contain gluten. I was feeling rather vegetarian today and I decided to make a spicy, vegetarian version of this old favorite.
SOUTHWESTERN STUFFED BELL PEPPERS
6 Bell Peppers of assorted colors, cut off bottoms and remove seeds and membranes
2 cups brown rice, uncooked
1 15 oz. can of tomato sauce
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 can of diced green chiles
1-2 Tablespoons of Chipotles en adobo sauce ( I just used the sauce because my toddler is not quite ready for the chopped chiles- almost!) Be sure to check and make sure it is gf. I would recommend making this homemade and keeping it in the freezer. Recipezaar has a simple recipe.
1/4 cup+ chopped cilantro
Monterey Jack cheese for topping
Boil the peppers until tender. If you like, you can leave them raw for a crunchier pepper. Cook the brown rice in a rice cooker or on the stove.
Saute the onion over med. heat until translucent. Add tomato sauce, green chiles, adobo sauce, kidney beans, and black beans and simmer for 15-20 minutes. Add the brown rice and cilantro and combine. Stuff the peppers with the rice filling and top with cheese. Cover with aluminum foil and cook at 350 degrees for 45 minutes. Remove the foil and cook an additional 10-15 minutes or until tops are slightly brown and peppers are tender.