Gluten-free stuffed peppers

Guten-free stuffed peppers with sausage meat, rice and chillie

Gluten-free stuffed peppers with sausage meat, rice and chilli

I have recently turned another year older and not having a single clue about what I wanted for my birthday, a recent trip to the garden center with my dad proved to be quite fruitful. Yes, I seem to have come of an age that when I was asked if I wanted some veg to grow as part of a birthday present I was pretty chuffed.

Growing anything has always proved challenging for me. My list of succesful things that I have managed to grow and keep alive extends only to cress! Thankfully cress grows in a few days and you eat it straight away. But, I am quite excited at the prospect of growing some of my own food and then being able to eat… as long as I can keep it alive!

So, all is going well at the moment and the first crop of peppers and chillies are the inspiration for this dish. All the ingredients are simple and should be found in your kitchen and there is no need to rush out and buy something special for this dish. As an extra bonus, it’s all gluten-free.

The dish makes 3-4 stuffed peppers (depending on size)

 

 

Ingredients for the stuffing:
70g brown rice (but white rice will do if you don’t have the brown)
2 gluten-free sausages
1 white onion finely chopped
1 spring onion – chopped
8 mushrooms – finely chopped
2 gloves of garlic – crushed or finely chopped
1/2 red chilli finely chopped with the seeds removed – but if you want a little extra heat keep the seeds in
1 tsp mixed herbs
salt and pepper
olive oil for cooking – vegetable oil will be fine

3 medium sized red peppers – de-seed and cut their tops cut off

Method:

You will need to pre-heat an oven to gas mark 6 or 200 oC
1. In a small saucepan bring up to the boil enough water to cook the rice in and cook for the alloted amount of time on the packet – brown rice takes much longer than white rice to cook. I have opted for brown rice because it has a better structure and has a lovely nutty flavour.

2. Cut the tops of the peppers and de-seed. Leaving the peppers whole, place up-right in an oven proof dish, spray with a little olive oil and place in the center of your pre-heated oven. You will need to cook these for about 15 minutes before stuffing them.

The stuffing mix is ready to put into the peppers

The stuffing mix is ready to put into the peppers

3. While the rice is cooking and the peppers are in the oven, in a frying pan heat some olive oil and gently fry the garlic, onions, spring onions and mushrooms for about 2 minutes. Now remove the sausage meat from the cases and put into the frying pan. Break up the meat as you stir the mix together. Cook over a medium heat and stir occasionally – try not to get the onions to caramlise.

3. When the sausage meat is almost cooked through, add the mixed herbs, chilli and a little salt and pepper to taste. Cook for a couple of minutes to let the flavours blend and then turn off the heat.

4. When your rice is cooked – drain the water and place into the frying pan and stir the sausage meat mix together with the rice.

5. Take your peppers out of the oven and place enough of the stuffing into the peppers to fill them. Place the tops on the peppers and put them back into the oven for 25 minutes. Your peppers will be done when they are soft and slightly charred on the outside.

Stuff the peppers and place into the dish so that they don't fall over. Now place the tops on them and put into the oven

Stuff the peppers and place into the dish so that they don’t fall over. Now place the tops on them and put into the oven

5. You can eat this dish on its own or with either chicken or pork.

Happy gluten-free cooking 🙂

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About samanthapidoux

Double Edward R Murrow award winner for 'Best Documentary' and 'Best Feature'. Community and freelance journalist and programme maker. Currently working at the Lincoln School of Journalism at the University of Lincoln.

Posted on May 10, 2013, in Food and tagged , , , , . Bookmark the permalink. Leave a comment.

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