Stuffed bell peppers are an easy dish to get creative with and a great way to enjoy a variety of garden veggies. Our gluten-free stuffed bell peppers recipe can be made as a vegan, vegetarian or meaty version depending on what your crowd likes to eat. Follow our recipe for a delicious and satisfying vegetarian version, but feel free to mix up the stuffing for your own unique dish.
For this stuffed bell peppers recipe, look for firm but peppers and try to find ones that are evenly shaped so that they can stand up in a baking dish. Red and yellow bell peppers will have a sweeter flavor, but green and purple ones will provide a more robust and wont overpower the flavor of your filling. The size of the pepper will determine the serving size, but most people tend to be satsified with one medium sized sutffed pepper.
1½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1½ teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
Mix this with flour mixture.
Fold in blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
