The other night, one of the little girls in the neighborhood was over for dinner, and these were the only ingredients left in my fridge 🙂 Luckily, these stuffed red peppers turned out so delicious that all 3 little girls, as well as Andy and I, went back for more. Well, okay, one little girl liked the meat best, while another liked the onions best, and still another preferred the pepper, but in the end it was all gone, and everyone was very pleased 🙂
The only thing I would do differently next time is make more, like double the recipe so everyone gets two of them. And I would stuff them higher -make little mountains of filling. Honestly, that’s all, they don’t need any other changes -they were soooo good! The secret ingredient? My new ranch dressing recipe!
1/2 pound lean ground beef or ground chicken
1 onion, chopped
Drain if necessary.
Add to bowl with:
4 slices of gluten-free bread, well toasted and finely chopped
(I used Outside the Breadbox gf bread, but any gf bread will work since the bread absorbs the flavors of the other ingredients and dressing)
1 cup of white beans (I used leftover Great Northern beans)
3/4 to 1 cup of my Creamy Ranch Salad Dressing
Cut the tops off the peppers and skim a tiny bit of the bottom off with a knife to level them, if you like. Season the inside of the peppers with Herbamare or sea salt, then stuff the peppers with filling. Lightly grease the bottom of the pan so the peppers don’t stick.
Bake at 425 degrees for about 20 minutes.
Makes about 4.