This recipe for Southwestern Stuffed Bell Peppers from Carrie Vitt of Deliciously Organic is a perfect example of the type of dish I would point people to when they ask, “what do you eat?”. Following a gluten and grain-free diet, it’s a question I get frequently. While I had that same reaction when I first went on a gluten-free diet 13 years ago, I can now say that I eat a much wider variety of food than I ever did before. I’m far more adventurous, I am far healthier, and I’m far more excited about food than I ever dreamed I would be. I’ll credit celiac disease for my discovery of food and my discovery of how good REAL food could be. I realize every day, why this site’s tagline is “Living and loving the gluten-free life”.
Stuffed bell peppers have regained their place at the table in our home. Southwest flavors of cumin, chiles and Monterey Jack cheese add zesty flavor. In place of brown rice, I used riced cauliflower (I didn’t tell the family there was cauliflower in the dish and no one knew!). It’s a dinner that can be prepared ahead of time, stored in the fridge and popped in the oven on a busy evening. With two portions per person, it’s hefty enough to stand on it’s own. It’s a simple, nourishing and vibrant one-dish meal.
