Tag Archives: gluten-free

“Stuff Your Face” Stuffed Red Peppers

 
Yum!  I have never had an official stuffed bell pepper before, but the other day the peppers at the store looked so vibrant I decided to figure out how to stuff them all by myself.  The result is this good-looking, easy, and healthy meal- and I have no clue if it is what other stuffed pepper recipes are like.
 
Red peppers are higher in lots of good stuff- including antioxidants, lycopene, and vitamins A and C than their green counterparts.  What could be better than filling them up with some protein, rice, and your favorite salsa and calling it a meal?
 
This is a great mix n’ match candidate.  Don’t have any scallions on hand?  Try red onion.  No Rice?  Quinoa will do.  Or experiement with different types of cheese and verious flavors and colors of salsa.  Then go ahead and stuff your face.
 
“STUFF YOUR FACE” STUFFED RED PEPPERS – serves 4

 Make Ahead and Make it Easy

Prepare the peppers up until they are stuffed and keep them covered in foil in the fridge for a few days.  When you are ready to make them add the veggie broth mixture to the dish, put the foil back on, and bake as instructed.
Ingredients
  • 4 big, round red bell peppers
  • 1 cup dried TVP
  • 2 cups boiling water
  • 2 Tbs soy sauce or tamari
  • 1 tsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 cup cooked white or brown rice (1/2 cup cooked in 1 cup water)
  • 1/2 cup your favorite salsa
  • 1/2 cup grated cheese (I like sharp cheddar)
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup scallions, chopped
  • 1 cup hot water or veggie broth
  • 1 Tbs soy sauce or Tamari

How to make it

  1. First, soak the TVP in the boiling water with 2 Tbs soy sauce or tamari and let it sit.
  2. Cook the rice if you have not already.
  3. Cut the top off of each pepper and remove the innards.  If the pepper “bowl” wont stand up on its own then use a knife to cut off just enough of the bottom to make a flat surface.  Dont worry if there is a hole at the bottom.
  4. Add the tsp of oil to a skillet and over medium heat saute the garlic, onion, salt, pepper, and garlic powder until onions are soft.
  5. Using a sieve or a fine mesh colander drain the excess water from the TVP.
  6. In a large bowl mix together the TVP, onion mixture, rice, salsa, cheese, sour cream or yogurt, and scallions.  If you’re feelin’ it throw some hot sauce into the mix.
  7. Stuff each pepper with 1/4 of the mixture and stand them all upright in a casserole dish.
  8. Pour the hot water and remaining soy sauce or tamari in the dish around the peppers.
  9. Cover the whole thing with foil and bake for 30 minutes.
  10. Uncover, and using a baster squirt some broth into each pepper.
  11. Bake, uncovered for another 15-20 minutes.
  12. Slice each pepper in half and serve open-faced.

Zucchini Enchiladas

  

These enchiladas are yet another way to get the veggie-hater in your life to love veggies without even realizing it.  Shredding the zucchini and mixing it in with the shredded cheese makes for a creamy, delicious, and folate/manganese/potassium-filled meal.
 
These bad boys can be made gluten-free if you choose the right tortilla- AND did you know that the oil in zuchinni seeds is a good source of Omega-3s?  Seriously- what’s not to like about them!?
 
 
 
 
 
 
 
ZUCCHINI ENCHILADAS- serves 4

 

Make Ahead and Make it Easy

You can make the whole dish and stick it in the fridge or the freezer (if frozen you’ll want to double the cooking time).  If you are freezing or refrigerating don’t put the salsa on until you are ready to bake- lest the tortillas get soggy.
 
Another way to make this easier is to buy garlic flavored cream cheese instead of making your own.
 
Ingredients
  • 3 cups zucchini, grated with a cheese grater (3 small or 2 medium)
  • 2 cups Mexican Cheese Blend shredded cheese
  • 1/4 cup cilantro, chopped
  • 1 package 8″ tortillas (“fajita size”)- I like whole wheat flour but white flour or corn (gluten-free) are fine too!
  • 6 oz cream cheese mixed with 2 cloves chopped garlic, OR 6 oz. garlic cream cheese
  • 16 oz your favorite salsa
  • avocado, lime wedges, sour cream for garnish

How to make it

  1. Heat oven to 350.
  2. In a medium bowl mix together grated zucchini, cheese, and chopped cilantro.
  3. Spray a 9×13 inch baking dish with cooking spray
  4. Heat each tortilla one at a time on a dry skillet until it gets soft.  When it comes off the skillet spread 1 Tbs cream cheese on it and put 1/3 cup of the zucchini mixture on it.  Roll it up and put it in the pan.
  5. Repeat Step 4 until the pan is full.
  6. Pour the salsa over the top and cover with foil.
  7. Bake 25 minutes, uncover and bake 5 minutes more.
  8. Serve with avocado, lime wedges, and sour cream for garnish.

Poblano and White Bean Chili

Back in October 2010, Vegetarian Times ran a feature on the Poblano pepper.  I swear, every recipe in that aricle was to die for.  This was one of my favorites.  I’m not gonna lie- it is not a quick fix.  But it is a great candidate for prepping on a lazy weekend afternoon and throwing together after work, so check out the “Make Ahead and Make It Easy” tips!

Poblanos are high in vitamin C and low in calories and their flavor is perfect- a bit of kick but never too much spice.  White beans add fiber and protein.  Serve this over rice or with some tasty cornbread to sop it all up! 

To make it vegan simply omit the goat cheese.

 
POBLANO AND WHITE BEAN CHILI – serves 6
 
 Make Ahead and Make it Easy
 
 Though this recipe has a lot of steps there are a lot of them that can be done a few days early.  You can roast the peppers in advace and get them ready.  You can do everything through step 6 early and keep the chili in a container in the fridge for reheating.  I think this tastes even better after a day or two!
 
Ingredients
  • 6 poblano peppers
  • 2 tsp vegetable oil
  • 1 onion, cut in half and sliced thin
  • 2 cloves garlic, chopped
  • 1.5 tsp dried oregano
  •  2 15.5-oz. cans white beans, rinsed and drained
  • 2 cups veggie broth
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 cup frozen corn kernels
  • 1/2 cup cilantro, chopped
  • 1 Tbs lime juice
  • 1/4 cup milk
  • 3 oz goat cheese
  • 1/4 cup pumpkin seeds

How to make it

  1. Turn on your broiler and place the poblanos within a few inches of the heat.  Rotate them every 5 minutes or so until they are nicely charred.
  2. Take them out and place them in a plastic bag tied shut.  This will allow them to steam and the skin will come off easier.
  3. Once the poblanos are cool, peel off the skin, remove the seeds and stems, and cut them into strips.
  4. Heat 2 tsp oil in a large skillet over medium heat. Add onion and cook until onion is soft. Add garlic, oregano and poblano strips, and cook 3 to 4 minutes more. Season with salt and pepper, if desired.
  5. Add beans, broth, remaining oregano and cumin to skillet and simmer over medium heat. Cook 15 minutes, stirring occasionally.
  6. Stir in corn, cilantro, and lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.
  7. Warm milk in separate saucepan. Add goat cheese, and stir until smooth. Serve chili garnished with goat cheese sauce, pumpkin seeds, and cilantro.

Flipper Approved Chickpea “Tuna” Salad

This is a great one for when you are super unmotivated but find yourself with a family to feed.   Or superunmotivated with just yourself to feed.  Either way, it will take you about 10 minutes to throw together and my unscientific uncontrolled studies have shown than 100% of tuna-eaters find this to be a great substitution (without Flipper’s friends on your conscience).  I invented it while on a 3 week vegan, gluten-free, animal-free, sugar-free, caffeine-free cleanse (don’t ask).
My kid likes this, my omnivorous huband likes this, even my dog likes this.  Mash it together, throw it on some bread on in a bowl of lettuce and you’ve got yourself a nutritious meal packed with calcium, iron, fiber, B vitamins, and protein.
FLIPPER APPROVED CHICKPEA “TUNA” SALAD – serves 4

 Make Ahead and Make it Easy

 There isn’t much you can do to make this recipe easier.  Whip up a batch and use it in sandwiches for work and school.  r, make a tuna melt and enjoy with a bowl of soup.
Ingredients
  • 2 14 oz cans chickpeas, drained
  • 1/2 cup vegan or regular mayonaise
  • 1 stalk celery, chopped
  • 1.5 Tbs lemon juice
  • 2 Tbs red onion, chopped
  • 1 tsp dried dill
  • 1 tsp salt
  • pepper to taste

How to make it

  1. Place the chickpeas in a bowl with the mayo and smash with a potato masher or a fork.  You will be very effective at this if you’ve had a long day at work or your kid is screaming in the background.
  2. Once the texture is to your liking, add in all the other ingredients, adjust the flavor as  needed, and you’re done.  See?  I told you it was easy.