Recipe: Delicious Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers

Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers. A gluten-free diet (GFD) is a diet that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye. Many foods are made with gluten-containing ingredients, so it's important that those who are unable to consume it check ingredient labels closely. However, there are many gluten-free options available that use alternative flours and grains.

It is highly similar to the protein avenin, found in oats. The protein is useful for giving elasticity to dough which helps it rise and keep its shape along with providing a chewy texture. Gluten Free Society is committed to teaching people about gluten intolerance and helps many discover gluten free diets and foods. You can cook Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers

1. Prepare 1/2 tsp of salt.
2. Prepare 2 of bell peppers (halved and hollowed).
3. You need 1 stick of vegan butter (I used Earth Balance).
4. Prepare of salt and pepper.
5. You need 1 tsp of fresh rosemary (finely chopped).
6. It's 4 slices of follow your heart vegan jack.
7. It's 6-8 of yukon gold potatoes.
8. You need 4 of garlic cloves (finely minced).
9. It's 3 tablespoons of extra virgin olive oil.

The glutenfree community on Reddit. /r/glutenfree is a supportive community for those eating a gluten-free diet. This diet is required of those with Celiac Disease, Dermatitis herpetiformis. Going gluten-free means avoiding these grains. A gluten-free diet is essential for most people with gluten allergies or celiac disease, a condition which causes intestinal damage when gluten is eaten.

Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers instructions

1. 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..
2. 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..
3. Drain water and return potatoes to pan. I always save my potato water for making vegan sauces or gravy later..
4. 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..
5. 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..
6. 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..
7. 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..
8. Bake at 350 degrees for 1 hour. Cool for at least 5 minutes before eating. Enjoy!.

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