Italian Stuffed Peppers
E, W, P, S, N, optional M
4 green peppers
2 cups cooked brown rice
1 lb ground sirloin or turkey
1 onion, chopped
1 jar pasta sauce (check for allergens or use homemade sauce)
⅛ tsp garlic powder
¼ tsp oregano
¼ tsp basil
¼ cup grated cheese (optional, or use dairy-free cheese substitute)
Preheat oven to 350° F.
Begin cooking rice according to package directions. Cut tops off of peppers and clean out. Place peppers and tops in a large pot of water and boil for 10 minutes. Drain and set aside.
Brown meat with chopped onion. Add rice to meat. Stir in garlic powder, oregano, basil, and ¾ of the jar of pasta sauce. Add grated cheese or cheese substitute, if using.
Stuff the peppers with rice, meat, onion and herb mixture and cover with their tops. Stand peppers in a baking dish. Add water to the remainder of the sauce in jar and pour over the peppers. Cover and bake for 30 minutes at 350º F.
Reproduced courtesy of Kids With Food Allergies
Created by Laurie
M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free
Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.