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Gluten-Free Stuffed Peppers with a Twist
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4 People
Author: Jenni & Stitch
Ingredients
Sides
  • 1 Cup Cooked Quinoa
  • 2 Cups Cooked Frozen or Fresh Broccoli
Meatballs
  • 1 Pound Grass Fed, Ground Beef
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Tumeric
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 Cup Gluten Free Breadcrumbs
  • 1 Egg
Stuffed Pepper Sauce
  • 1 25.5 oz Jar Tomato Basil Pasta Sauce Muir Glen Brand (organic & no sugar added)
  • 1/2 Yellow or White Onion
  • 1 Green Pepper
  • 3 Tbsp Kimchi
Instructions

  1. Combine meat, spices, egg and breadcrumbs into 12 small meatballs. Bake @ 350 degrees for 20 minutes. 

  2. Cook Quinoa & Broccoli in separate pans. 

  3. While Quinoa, Broccoli and Meatballs are going, I quickly cut the pepper and onions into strips and then saute for about 3-5 minutes. 

  4. Then add Kimchi and Tomato Sauce and simmer for 10 minutes. 

  5. Assemble the meatballs in sauce. Then dish up! Feel free to add Spinach for extra greens.