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  • Writer's pictureBeFreeGFree

Two Gluten-Free Recipes

Southwestern Stuffed Bell Pepper

1lb ground beef

1.5 c quinoa or rice

1 can of diced tomatoes

1/2 medium onion

1 can of black beans

1 can of enchilada sauce

3 bell Peppers halved

Cheddar or other hard cheese shredded

Olive oil, salt, pepper, cumin


Brown ground beef and add diced onion. Cook rice or quinoa. While this is cooking, halve peppers and place on baking sheet. Drizzle olive oil, salt and pepper on peppers and place in over on broil @425 for about 15 min. Add quinoa/rice to cooked beef. Add can of tomatoes and drained can of black beans. Season to taste. Take peppers out of over abs spoon in mixture. Add enchilada sauce and cheese to the top of the pepper and place in the oven on broil for about another 15-20 minutes. Enjoy!


Pro tip: if there are leftovers add the extra enchilada sauce to the Food storage container next to the peppers.



Tater Tot Hotdish (pictured)


1 lb ground beef

1 bag of frozen green beans

1 can of Progresso Creamy Mushroom soup

1 bag tater tots

1/2 medium onion (optional)

Salt, pepper and dried granulated garlic


Spray 9x11” cake pan with non- stick spray. Cook ground beef and diced onion. Place the cooked ground beef in the bottom of the pan. Top with some seasoning. Add frozen green beans. Top with the can of creamy mushroom soup. Add frozen tater tots to the top. Cook in oven at 375 degrees for about 45 minutes. Enjoy!


Pro tip: if you are short for time you do not need to cook the ground beef ahead of time, but use a low fat ground beef and cook for about 30min more. Also, can be made ahead of time for an easy busy weeknight dinner.

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