Steps to Prepare Perfect Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, gluten free & vegan mashed potato stuffed bell peppers. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

A gluten-free diet (GFD) is a diet that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. Gluten-containing ingredients that may be added to processed fruits and vegetables include hydrolyzed wheat protein, modified food starch, malt, and. A gluten-free diet is also popular among people who haven't been diagnosed with a gluten-related medical condition. The claimed benefits of the diet are improved health, weight loss and increased energy, but more research is needed.

Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have gluten free & vegan mashed potato stuffed bell peppers using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers:

1. Prepare 1/2 tsp salt
2. Prepare 2 bell peppers (halved and hollowed)
3. Make ready 1 stick vegan butter (I used Earth Balance)
4. Prepare salt and pepper
5. Make ready 1 tsp fresh rosemary (finely chopped)
6. Make ready 4 slices follow your heart vegan jack
7. Take 6-8 yukon gold potatoes
8. Get 4 garlic cloves (finely minced)
9. Get 3 tablespoons extra virgin olive oil

Gluten Free Society is committed to teaching people about gluten intolerance and helps many discover gluten free diets and foods. Let us know in the comments below. Look at the world in terms of what you CAN eat- not what you can't! Top National #healthandwellness Magazine #Allergenfree and #Glutenfree recipes at linkin.bio/simplyglutenfree.

Instructions to make Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers:

1. Heat oven to 350 degrees. Lightly grease bottom of glass baking dish that will snugly fit 4 (halved) bell peppers. I used a glass pie dish because the sides help hold the peppers flat for nice presentation.
2. Wash, peel and cut yukon gold potatoes into quarters. Boil potatoes in salted water until fork pokes through easily. It usually takes about 30 minutes.
3. Drain water and return potatoes to pan. I always save my potato water for making vegan sauces or gravy later.
4. Add butter to small sauce pan and melt on low heat with minced garlic. Simmer butter and garlic for about 1 minute or until garlic is fragrant and just starting to turn golden in color.
5. Add butter to potatoes and mash by your preferred method. I use a hand masher because it is easy to clean. Drizzle 2 tablespoons extra virgin olive oil over potatoes and fold into mashed potatoes.
6. Lay slices of vegan cheese inside bell peppers. Crumble cheese if you need to in order to make it fit. It will melt into the potatoes when it bakes.
7. Scoop mashed potatoes into bell peppers evenly. Drizzle last tablespoon of extra virgin olive oil all over top of stuffed peppers. Sprinkle fresh chopped rosemary, salt and pepper on tops evenly. Make sure you do not skip this step. The salt helps create a golden crust to the top of the potatoes.
8. Bake at 350 degrees for 1 hour. Cool for at least 5 minutes before eating. Enjoy!

Look at the world in terms of what you CAN eat- not what you can't! Top National #healthandwellness Magazine #Allergenfree and #Glutenfree recipes at linkin.bio/simplyglutenfree. Gluten is a composite protein found in wheat and related cereal grain species. It is highly similar to the protein avenin, found in oats. The protein is useful for giving elasticity to dough which helps it rise and keep its shape along with providing a chewy texture.

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