Mini Stuffed Peppers

October 22, 2014

These mini sweet peppers are made for stuffing. Stuffed with Mexican flavoring and topped with a creamy enchilada sauce. Enchilada Sauce made with a Gluten-Free flour.

For the Stuffing
- 1 Pack of Mini Sweet Peppers
- 1 cup of short grain rice (brown rice or yellow rice)
- 1 can of black beans, strained and washed
- 1/2 cup of finely chopped red onions
- 1 cup of sweet kernel corn (optional)
- 1 tsp of chili powder
- 1 tsp of kosher salt
- 1 tsp of sunflower oil
- Coriander for garnish
- 1/2 tsp of turmeric (optional)
- 1 tsp of cumin seeds (optional)
- Olive oil for basting the mini sweet peppers
For the Gluten-Free Enchilada Sauce
- 1 cup of coconut milk
- 2 Tbsp of gluten-free flour
- 1 tsp of cumin powder
- 1 tsp of dried oregano
- 1 tsp of red chili powder (optional)
- 2 Tbsp of tomato paste
- 2 tsp of kosher salt
- 1 tsp of extra virgin olive oil
- 2 tsp of lemon juice

For the Creamy Enchilada Sauce - In a medium sauce pan, add the oil and heat for 30 seconds - Add the gluten-free flour slowly while stirring constantly - When all the oil and flour have blended, add the...
See the full directions on my site

Nutritions

Calories
1885

Sodium
2624mg
109% DV

Fat
90g
138% DV

Protein
39g
79% DV

Carbs
220g
75% DV

Fiber
25g
102% DV