Sweet and Sour Stuffed Peppers

I’ve long wanted to create an allergy-friendly dish that is loaded with veggies and tasty too. With a little experimenting, I created a gluten and corn-free, dairy-free, and Feingold friendly meal that your kids may balk at trying but will definitely want to finish. My kids were surprised at how good these peppers tasted, and they gave it a definite thumbs up for the blog.

From start to finish it takes about 1 hour to prepare, assemble, and simmer. Makes six heaping medium-sized stuffed peppers or seven lightly stuffed ones. Will keep in the refrigerator for a couple of days and can be frozen as well.

Ingredients:

measure 3/4 cup of long grain brown rice (uncooked)

1 tsp cumin

1/2 tsp tumeric

1 cup fresh shredded coleslaw veggie mix (green cabbage, red cabbage, carrots)

1 cup yellow squash ( finely chopped in food processor)

1 red onion ( finely chopped in food processor)

1/4 cup celery ( finely chopped in food processor)– about one stalk

fresh squeezed juice of one lemon

1/2 cup of fresh, not from concentrate orange juice

2 small fresh peaches or one large one ( finely chopped in food processor, without pits but with skins)

3 cloves of garlic ( finely chopped in food processor)

2 extra large eggs, beaten

For Sweet and Sour Sauce:

1/4 cup rice vinegar (or less, depending on your taste preferences)

1/3 cup of sucanant or brown sugar (be sure it is corn free)

1 Tbs of corn-free ketchup (homemade) or we use Muir Glen (may contain corn, see my post on ketchup)

1 tsp of San-J wheat-free soy sauce

1/3 cup arrowroot starch

(about 2 cups of water)

Directions:

Begin cooking rice in a separate pot with spices. In a wok, or other deep fryer, add a generous coating of olive oil. Render the cole slaw, yellow squash, red onion, celery, peaches, garlic, lemon and orange juices for about 20 minutes.

Meanwhile, cut the tops off and clean out the seeds in six to seven medium-large sized peppers. In a small mixing bowl, beat two extra large eggs and set aside. When the rice is fully cooked, remove it from the heat and place it in a pyrex bowl to cool (about 10 minutes).

Then remove the rendered vegetables from the heat source. Slowly add the eggs to the cooled but still warm rice. If you add it too fast you may ’scramble’ your eggs. Then add the vegetable mix. Stir together. With an ice cream scooper, fill the raw peppers to the brim, or heaping if you’d like. Place peppers upright in a dutch oven pot.

Mix the sweet and sour sauce ingredients and pour it over the peppers. Bring to a boil and reduce heat (making sure to keep the peppers on a soft boil) for 30-45 minutes, or until the peppers are tender. With a ladle, spoon the sauce over the peppers prior to serving.

Tags: Casein-free, Corn-free, Feingold, Gluten-free, Maize-free, Pepper, Recipe, Stuffed Peppers, Sweet and Sour

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Meet the Author

Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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