Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, gluten free & vegan mashed potato stuffed bell peppers. It is one of my favorites food recipes. For mine, I will 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 current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin 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 can achieve that.
The ingredients needed to make Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers:
- Make ready 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
- Prepare 1 tsp fresh rosemary (finely chopped)
- Prepare 4 slices follow your heart vegan jack
- Make ready 6-8 yukon gold potatoes
- Make ready 4 garlic cloves (finely minced)
- Prepare 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.
So that is going to wrap it up with this exceptional food gluten free & vegan mashed potato stuffed bell peppers recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
