Gluten Free Classic Stuffed Peppers

It isn't easy coming up with new dinner ideas!

When we discovered that my son Payne was intolerant to Gluten, Dairy, Refined Sugar, and Preservatives it was a game changer. No more frozen, packaged, boxed, or bagged meals or seasoning mixes. Ahhh! But wait, all is not lost. I almost forgot that I knew how to cook real food.

Once the intimidation of having to prepare every meal from scratch subsided, I invited my family to join me in creating and trying new recipes. One of the best parts was bringing back the classics. The Stuffed Peppers recipe was something I was sure the kids would balk at but they were intrigued because, as my son said, it was 'food inside food'. The kids loved it and when my husband took it to work for lunch everyone commented on their own personal memories of having them as a child. I make them quite frequently now when the peppers are in season and hopefully my kids will have their own fond memories of this classic recipe.

4 Assorted colored Peppers (green, red, yellow, orange)

1 lb ground turkey

¾ cup Onion (chopped)

15 oz diced tomatoes

1/3 cups Brown Rice

½ tsp Oregano

½ cup shredded cheese (optional)

Salt and pepper to taste

Pre heat oven to 375 degrees

Fill a 5 quart pot ¾ full with water and ½ tsp salt, bring to boil.

Slice the top off the peppers and remove veins/seeds. (slice small sections from the bottom if necessary to make them even so they can stand upright)

Place peppers in boiling water for 30-45 seconds. Remove and allow water to drain off.

In separate pan, cook ground turkey with the onion until the turkey is browned. Next add tomatoes, oregano, rice and ½ cup water. Bring to boil, reduce heat, cover and simmer for 45 min or until rice is tender.

Place peppers in foil lined 8x8 baking dish.

Stuff peppers with mixture and bake for 15 min.

Add cheese (optional) and serve.

· Servings Per Recipe: 4

· Amount Per Serving

· Calories: 273.0

· Total Fat: 9.0 g

· Cholesterol: 80.0 mg

· Sodium: 106.3 mg

· Total Carbs: 25.5 g

· Dietary Fiber: 4.1 g

· Protein: 26.0 g

· Servings Per Recipe: 4

· Amount Per Serving

· Calories: 330.0

· Total Fat: 13.7 g

· Cholesterol: 94.9 mg

· Sodium: 194.1 mg

· Total Carbs: 25.7 g

· Dietary Fiber: 4.1 g

· Protein: 29.6 g