Stuffed Red Bell Peppers
Grabbed this recipe from Food Network from Giada De Laurentiis and tweaked it a little using beef instead of chicken and some cheesy queso dip from Whole Foods! These are awesome!!! My husband loved them! Not sure about you but we love peppers at our house! We grow them in our garden and eat them in everything! We grill them, chop them, put them in salads, and eat them raw too. My husband eats a raw jalapeno every night with his meal! I did, however, buy these 4 big Red Bells on sale at Whole Foods. Ours just don’t grow this big! You can use chicken or beef in this recipe. I used some grass-fed sirloin that I had my butcher from Whole Foods cut up in little chunks. You could also use black beans instead of corn. I bought some packaged Gluten Free Cheesy Queso dip from Whole Foods over in the cheese section and used that instead of the Avocado sauce. Of course, if you don’t want to use Queso cheese use the Avocado sauce! I sauteed the beef in about two tablespoons of butter in my iron skillet for about 5 minutes or so. It doesn’t take long. Then I took the gravy it made and put that in the cheese and zapped the cheese in the microwave. Pour the cheese sauce over the peppers right before serving. Delicious with a little sidekick from the queso!! And if you’re really brave and like a lot of heat, you can always use Pablano peppers!!! Yikes!
Ingredients
  • Peppers
  • 6 large red bell peppers
  • 1cup fresh corn kernelscut from 1 large ear
  • 4 large green onionschopped
  • 8 corn tortilla chipscrushed
  • 1cup Chicken Breastdiced into 1/4-inch pieces to yield 1of meat
  • 1/4cup chopped Fresh Basil
  • 1 1/2teaspoons fresh lime juice
  • 1/2teaspoon kosher salt
  • 1/4teaspoon freshly ground black pepper
  • 1 1/2cups shredded whole-milk mozzarella cheese
  • 1cup low-sodium chicken brothI use Pacific Gluten Free Broths in all my recipes
  • Sauce:
  • Two 9- to 10-ounce ripe avocadoshalved, seeded
  • 1/4cup extra virgin olive oil
  • 2tablespoons fresh lime juice
  • 1/2teaspoon kosher salt
  • 1/4teaspoon freshly ground black pepper
  • 1/2teaspoon kosher salt
  • 1/4teaspoon freshly ground black pepper
Instructions
  1. For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy baking sheet. Broil, turning the peppers every 3 to 4 minutes until charred on all sides. Place the peppers in a resealable plastic bag for 15 minutes.
  2. Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on the work surface. Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into 1/2-inch pieces and reserve for the filling. Using a small spoon, remove the seeds from inside each pepper.
  3. Position a rack in the center of the oven. Preheat the oven to 350 degrees F.
  4. In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt, and pepper; toss to blend. Mix in the cheese. Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening. Arrange the peppers in a 13- by 9- by 2-inch baking dish. Pour the chicken broth around the peppers. Bake until peppers are heated through, 25 to 30 minutes.
  5. For the sauce: Spoon the avocado flesh into a food processor. Add the oil, lime juice, salt, and pepper. Blend until smooth.
  6. To serve: Spoon a circle of sauce in the center of 6 plates. Place the peppers on the sauce and serve.
Recipe Notes

Read more at http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-red-bell-pepper-rellenos-recipe/index.html?oc=linkback
Holiday Recipes, gluten-free baking and lot’s of useful goodies to guide you on your gluten-free journey at – http://tracking.livingwithout.com/SH1Q
Enjoy the Journey!
Gluten Free Lady… XO!

Gluten Free Lady www.glutenfreelady.com

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