Ground Beef And Rice Stuffed Peppers - Gluten-Free!

Ground Beef And Rice Stuffed Peppers - Gluten-Free!

"I'll stuff your pepper!" -me

ingredients:

1-1.5 pound ground beef
1 can kidney beans
1 onion
2-4 green pepper (or any colour you want)
1/2-1 cup rice
2-3 cloves garlic
1/2 tsp cayenne
pinch of salt
pinch of pepper
handful  of shredded cheese (mozzarella)

directions:

1. In a small pot, could 1/2-1 cup of rice, and set aside. I find it's easier to cook the rice ahead of time, instead of trusting that it will cook and soak up enough liquid inside the pepper.

2. Cut some large green peppers open from the top, and de-seed. And then dice up some onions into small pieces, and crush some garlic. Set aside.

3. In a bowl, mix your ground beef, rice, canned tomatoes, onions, garlic, salt and pepper, cayenne together. Fill each green pepper up with this mixture. And top with shredded cheese.

4. Put in the oven at 400 F, for at least 30 minutes. Until the cheese because golden brown, and the ground beef is cooked. Broil for a few minutes if cheese doesn't look golden enough. When the green peppers change to a more desaturated yellow from the green. That is when you know they are ready, or almost ready.

Chickpea Curry

Chickpea Curry

Ingredients:

1 can Chickpeas
1 Red pepper
1 Green pepper (Sometimes I will do orange instead)
1 Onion (white or yellow)
1 Garlic Clove
1 can Cocunut Milk (or 1/2 can)
1 tablespoon Curry Powder
1 tablespoon Cumin
1 tablespoon Brown Sugar
1/2 teaspoon Turmeric (mostly for colour)
1/4 teaspoon Chili Powder
Salt
Olive Oil
Water

Instructions:

1. Dice up a red pepper, green pepper, and onion. Mash up some garlic. Add these elements into a frying pan, in perhaps some margarine. Add some salt to help release the water in the vegetables. Add 1 can of chickpeas. Then cover with water so everything is submerged. Cook on
medium heat.
2. After a while, the chickpeas will soften, you will see the skin start to peel off a bit. And the water will evaporate.
3. Once the water has evaporated, it is time to add the spices. Put in 1 tablespoon curry, 1 tablespoon cumin, 1 tablespoon brown sugar, 1/2 teaspoon turmeric, 1/4 teaspoon chili powder
(you can add more if you want it hotter but I really recommend this amount) and at least 1/2 can of coconut milk. (I usually don't shake the can up and just add the creamy half floating on the
top and chuck the rest)
4. Let that cook down, so the coconut milk and spices reduce and become sticky. Once sticky, add in a little olive oil and mix it together. (oil isn't necesarry but maybe helps bind it and give
it a little shine)
5. Serve with basmati rice.