Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Mini Sweet Peppers Stuffed w/Cheese

Cummulative Rating
N/A
Servings
Makes 8 servings.
Difficulty
Medium

Ingredients

8 mini sweet peppers (red, yellow or orange)
1/4 lb. Monterey Jack cheese, cut into 1/4-inch cubes
2 Tablespoons cilantro, chopped
1 teaspoon olive oil
1/4 lb. bulk gf Italian sausage
6 medium tomatoes, halved
1 medium onion, quartered
2 large garlic cloves, unpeeled
1 Tablespoon olive oil
2 Tablespoons fresh basil, chopped
1 Tablespoon fresh cilantro, chopped
1 large mango, peeled, pitted and cut into 1/4 inch cubes
Salt and freshly ground black pepper

Directions

Using a small paring knife, core peppers removing stems and seeds, being careful to leave peppers whole.

Roast peppers under a broiler until lightly blackened all over. This can be done under a broiler or directly over a gas flame. Set aside to let cool.

Heat 1 teaspoon olive oil over medium heat. Add sausage and brown, breaking up into small bits as it cooks. Drain on paper towels and let cool briefly.

In a medium bowl, mix together cubed Jack cheese, browned sausage and 2 tablespoons cilantro. Stuff this mixture tightly into each roasted pepper.

Take a stuffed peppers and hold upright. Take a toothpick and insert into bottom of pepper. Take another toothpick and insert it into the pepper perpendicular to the other toothpick. The toothpicks should form an "x" on the bottom of the pepper and you should now have a little stand for the pepper. Repeat this process with remaining peppers. Stand peppers in a 8x8 square baking pan.

Preheat broiler. Line a baking sheet with aluminum foil. Broil tomatoes, onion, and garlic 2-3 inches from heat element, turning frequently, until lightly charred on all sides, about 5 minutes for garlic, 12-15 minutes for onion and tomatoes. Peel garlic. Place garlic, onion and tomatoes in a food processor and blend until smooth. Force through a large sieve into a bowl, discarding solids.

Preheat oven to 350°F.

Heat 2 tablespoons olive oil in a 4 qusrt saucepan over medium-high heat. Stir about 1/2 cup of tomato mixture into pan (this reduces spattering) and when bubbling vigorously, add remaining sauce, basil and cilantro. Cook sauce, stirring occasionally, until thickened, about 10 minutes.

Add mangoes to sauce and simmer gently, uncovered, stirring occasionally, until sauce is thickened and fruit is tender but still intact. Adjust seasonings to taste with salt and freshly ground black pepper.

Pour sauce over peppers and bake, covered with foil, for 20-30 minutes or until cheese is melted and bubbling.

Tips

This dish can be prepared up to 4 hours ahead (up to the point of baking). Cool, uncovered, then chill, covered. Bring to room temperature before baking.

Recommended Tools