Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, gluten free & vegan mashed potato stuffed bell peppers. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. 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 first prepare a few ingredients. You can cook gluten free & vegan mashed potato stuffed bell peppers using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers:
- Get 1/2 tsp salt
- Get 2 bell peppers (halved and hollowed)
- Prepare 1 stick vegan butter (I used Earth Balance)
- Get salt and pepper
- Prepare 1 tsp fresh rosemary (finely chopped)
- Take 4 slices follow your heart vegan jack
- Take 6-8 yukon gold potatoes
- Take 4 garlic cloves (finely minced)
- Get 3 tablespoons extra virgin olive oil
A strict gluten-free diet involves the avoidance of any product made from wheat, barley or rye - check labels carefully. Avoiding gluten can be hard as wheat is so widely used in commercially manufactured, ready-made foods. A select few whole grains contain gluten, while the rest are naturally gluten-free. It's important to check food labels when purchasing whole grains.
Instructions to make Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers:
- 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.
- 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.
- Drain water and return potatoes to pan. I always save my potato water for making vegan sauces or gravy later.
- 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.
- 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.
- 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.
- 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.
- Bake at 350 degrees for 1 hour. Cool for at least 5 minutes before eating. Enjoy!
A select few whole grains contain gluten, while the rest are naturally gluten-free. It's important to check food labels when purchasing whole grains. Even gluten-free whole grains can be. Gluten is found in the grains wheat, barley and rye. Gluten is found in foods like bread, pasta, cereals, flour, cakes and biscuits.
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