Burrito Stuffed Peppers (Gluten Free, Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Burrito Stuffed Peppers. Thank for the great reaction to my Gluten and Dairy Free Apple Crisp recipe that I shared last week. It has been a while since I posted a new recipe so it was great to see people are still following along. I've planned to share a new recipe each week this year. So far I have on my list a hummingbird cake, sweet and sour chicken and some sandwich cookies.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Burrito Stuffed Peppers then you might like to try one of my other light bites recipes:
- Treat yourself with my Chutney Sausage Rolls (Gluten & Dairy Free)
- Go traditional with my Cream of Tomato Soup (Gluten & Dairy Free)
- Have a vegetarian salad with my Cheese and Tomato Salad (Gluten & Dairy Free)
- Have some waffles with Potato Waffles (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 4 peppers
- 40 grams dairy free cheese (grated)
- 1 teaspoon olive oil
- 200 grams basmati rice
- 400 milliliters water
- 3 tablespoons tomato puree
- 2 teaspoons taco seasoning
- 1 onion (finely chopped)
- 1 garlic clove (minced)
- salt and pepper (for seasoning)
Preheat the oven to 180 oC
Cut the peppers in half, scoop out the middle and place onto a baking sheet
Heat the olive oil in a saucepan over a medium heat
Stir in the onion, tomato puree, taco seasoning and garlic and saute for 5 minutes
Pour in the rice and water, bring to the boil and simmer for 12 minutes or until the liquid has been absorbed and the rice is tender
Season with salt and pepper and spoon into the halved peppers
Top with the grated dairy free cheese and bake in the oven for 20 minutes