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.
2 eggs
¼ cup pumpkin puree
1 tablespoon coconut oil, melted, plus more for cooking
1 tablespoon pure vanilla extract
1 pinch baking soda
¾ teaspoon cinnamon
¼ teaspoon nutmeg
1 pinch ground cloves
1 pinch ground ginger
1 pinch salt
melted grass-fed butter (optional)
maple syrup (optional)
Mix wet ingredients.
Mix dry ingredients in a separate bowl.
Fold ingredients together.
Add a bit of coconut oil to the pan or griddle and pour batter for 3-inch pancakes. Cook about 2 minutes per side.
Serve topped with melted grass-fed butter and maple syrup, if desired.
