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.
8 ounces plain yogurt
⅓ cup chopped seeded cucumber
2 tablespoons finely chopped onions
1 garlic clove, minced
1 teaspoon sugar
1 lb lean ground beef (I use ground turkey)
1½ teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (optional)
¾ teaspoon pepper
4 pita breads
3 cups shredded lettuce
1 large tomato, chopped
1 small onion, chopped
In a bowl, combine first 5 ingredients.
Cover and refrigerate.
In separate bowl, combine ground beef and seasonings.
Mix well.
Shape into 4 patties.
Grill, covered, (you can also use a toaster oven or broil these) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.
Cut patties into thin slices.
Stuff into pitas.
Add lettuce, tomato, and onion.
Serve with yogurt sauce.
