Mini Stuffed Peppers

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.

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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