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Gluten-Free Stuffed Bell Peppers

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Level: Easy

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Description

Gluten-free stuffed bell peppers topped with cornbread and cheese.

Ingredients

  • 8 whole Bell Peppers (tops Cut Off And Cleaned)
  • 1 Tablespoon Olive Oil
  • 1 whole Small Yellow Onion, Diced
  • 20 ounces, weight Taco-Seasoned Jennie-O Ground Turkey
  • 14-½ ounces, weight Canned Diced Tomatoes, Drained
  • 14 ounces, weight Canned Black Beans, Drained
  • 11 ounces, weight Sweet Yellow Corn (drained)
  • 1 Tablespoon Taco Seasoning
  • 3 cups Cooked Rice
  • 1 box (12 Oz. Size) Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix
  • Additional Required Ingredients Specified On The Box Mix (possibly Water, Eggs And/or Oil)
  • 1 cup Shredded Mexican Blend Cheese

Preparation

Preheat oven to 375 F.

Prepare bell peppers and place in a large baking dish, set aside.

In a large skillet, heat oil over medium heat. Add onions and cook until translucent. Add turkey to skillet and brown completely then drain and return to heat.

Add diced tomatoes, black beans (I only used about ¾ the can), sweet corn and taco seasoning to skillet and stir. Cook over medium heat for 5 more minutes stirring well.

Pour turkey mixture into a bowl, add cooked rice and stir well.

Prepare cornbread mix according to package instructions (note you won’t use the entire mixture; I used about half). I used non-fat milk and coconut oil to prepare my batter.

Fill each bell pepper to the top with rice and turkey mixture. Top with a sprinkle of cheese, to your liking. Take 2 – 3 tablespoons of the cornbread mixture and pour on top of each bell pepper (amount depends on size and opening of pepper). With a fork, spread mixture flat over the top of the stuffed pepper.

Place the dish in the oven and bake for 15 minutes or until tops are golden brown, rotating once during baking. Serve immediately.

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