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 cups diced cooked turkey (white and dark meat)
½ cup chilled gravy
3 sheets frozen puff pastry, thawed
1 cup masshed potatoes, divided
1 cup stuffing, divided
1 egg white, beaten to blend with 1 teaspoon cold water (for glaze)
cranberry sauce
Mix turkey with chilled gravy in small bowl. Roll out 3 pastry sheets to 12-inch-long rectangles on floured work surface. Cut out 2 six-inch rounds from each pastry sheet, using small plate as guide (6 rounds total). Place each round on one 8- to 9-inch parchment square.
Spoon 2 1/2 tablespoons mashed potatoes onto half of each pastry round; press lightly to flatten, leaving 1/2-inch border. Top with 2 to 3 tablespoons stuffing, then about 1/3 cup turkey mixture.
Brush glaze around filling on 1 pastry half. Fold plain pastry half over filling, stretching dough to cover. Seal edges with fork tines. Repeat to form 5 more empanadas. Transfer empanadas (still on parchment squares) to 2 rimmed baking sheets (3 on each sheet), spacing 2 inches apart. Chill empanadas 20 minutes.
Preheat oven to 425°F. Press edges of empanadas again with fork tines. Brush empanadas with egg-white glaze and cut small slits in top to allow steam to escape. Bake empanadas 10 minutes. Reduce heat to 350°F and bake empanadas until puffed and golden, 25 to 35 minutes longer. Serve empanadas, passing cranberry sauce alongside.
