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Peppy Mexi Louisiana-y Peppers

Peppy Mexi Louisiana-y Peppers

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Description

When my dad was my age, one of his favorite dishes was stuffed peppers. My late grandmother's recipe used beef and cheese. I am allergic to both, so I created an allergy-safe, healthier makeover with a twist. I love the colors, seasonings, and pizzazz of Mexico and Louisiana, so I used both to create a fun, healthy, colorful meal.

Inspiration: Family Favorite Healthy Makeover

Ingredients

  • 2   tbs   extra virgin olive oil
  • 5-6      large yellow &/or red peppers   tops off, seeds removed
  • 1   cup   yellow onion   chopped
  • 1   cup   Green pepper   seeded, chopped
  • 1   cup   Yellow pepper   seeded, chopped
  • 2   tsp   cumin
  • 2   tsp   red chillie flakes   *optional
  • 1   14.5 oz can   diced fired roasted tomatoes   drained
  • 3 1/2   cups   vegetable broth
  •       salt and peper   to tast
  • garnish

  • 1/2   cup   green onion   chopped
  • 1/2   cup   Jalapeno   seeded, chopped *optional
  • 1   16oz   package of saffron yellow rice
  • 1/2   cup   non dairy cheese   *optional

 

 

Instructions

1. Preheat oven to 350 degrees
2. De-stem and de-seed yellow and red stuffing peppers, cut into halves, place in a pot of boiling salted water, cook uncovered, for 5 minutes
3. Remove, and invert pepper halves onto paper towels to drain completely. Chop onions, and de-seed and chop the yellow and green filling peppers.
4. Sauté onion and chopped yellow and green filling peppers in olive oil. Add rice and stir until well coated.
5. Add cumin, garlic powder, red chili flakes, salt, pepper and broth. Stir and bring to a boil. Add drained tomatoes and stir.
6. Cover, reduce heat to low and simmer for 25-30 minutes, or until rice is tender and the liquid is absorbed.
7. Salt and pepper the insides of the yellow and red filling peppers. Fill yellow and red peppers with rice mixture.
8. Place into a greased baking dish. Bake, covered for 30 minutes.
9. OPTIONAL: add non-dairy cheese to the tops of the peppers for the last 5 minutes.
10. Garnish with green onions and sliced jalapenos (optional).




About the Chef

Owen Osborne

Age: 10 – LA

Why is healthy cooking important to you?  I have severe food allergies, so I must have alternative, allergy-safe versions of foods in order to participate in school parties and events. My parents demonstrated to me that I could have an allergy-safe version of almost any food that I could imagine, and I discovered that I could create healthier versions of the foods that I love! Healthy foods give children energy needed to pay attention in school and enjoy recess, so why not enjoy something healthy that looks and tastes great?

About the author