Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, gluten free & vegan mashed potato stuffed bell peppers. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really 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. Many foods are made with gluten-containing ingredients, so it's important that those who are unable to consume it check ingredient labels closely. Many items that usually contain gluten have gluten-free alternatives that are widely available in Many commercially available products are labeled "gluten-free," but there will be some that are not. Gluten is a composite protein found in wheat and related cereal grain species.
Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first 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:
- Get 1/2 tsp salt
- Take 2 bell peppers (halved and hollowed)
- Make ready 1 stick vegan butter (I used Earth Balance)
- Make ready salt and pepper
- Get 1 tsp fresh rosemary (finely chopped)
- Make ready 4 slices follow your heart vegan jack
- Make ready 6-8 yukon gold potatoes
- Make ready 4 garlic cloves (finely minced)
- Make ready 3 tablespoons extra virgin olive oil
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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!
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