Flavorful chorizo, crisp corn, black beans, juicy tomatoes and delicious chilies are added to these Grilled Stuffed Bell Peppers, for one scrumptious, gluten free meal!
Today’s post is sponsored by my friends at Mighty Spark!
Stuffed Peppers are one of my go-to gluten free meals, whether they’re filled with Buffalo Chicken, Spicy Eggplant, Italian Ground Turkey and Mushrooms or Chorizo, Corn and Black Beans, I love how easy they are to make and toss in the oven, slow cooker or on the grill!
Read the full post here!
Spinach artichoke dip is given a healthy twist in this recipe for spinach artichoke hummus, served with shamrock shaped green peppers for dipping, perfect for St. Patrick’s Day!
I love holidays. Christmas, 4th of July, St Patty’s Day, Superbowl Sunday (it’s a real holiday for foodie football fans!), Thanksgiving, Easter, etc, etc. I love them most of all because they usually revolve around food.
My one problem with a lot of these holidays is that most of the cute, festive foods are catered around baking desserts. While I love some sweets here and there, I wanted to create a fun, new recipe for St Patty’s Day that was still delicious and festive, but on the healthier side.
Read the full post here!
As a side for my Teriyaki Pineapple Short Ribs I decided to roast a combination of beets, bell peppers, onions and carrots in a sweet Asian sauce, similar to that of the sauce in which I pressure cooked the short ribs. The result was a delicious side dish that would go perfectly with any Asian dish.
Ingredients (serves 4)
- 1 red onion (chopped)
- 1 green bell pepper (de-seeded and chopped)
- 1 8 oz package steamed and peeled baby beets (chopped)
- 2 carrots (peeled and chopped)
- 4 cloves garlic (sliced)
- 1 tbsp sesame oil
- ½ cup soy sauce
- ½ cup cooking sake
- 1 tbsp ground ginger
- 1 tbsp honey
- 1 tbsp sesame seeds
Start by chopping all of the vegetables and garlic, then placing them on a rimmed baking sheet.
Next, whisk together the sesame oil, soy sauce, sake, ginger and honey in a small bowl.
Pour the mixture evenly over the vegetables, then top with sesame seeds.
Place in the oven at 400° for 20 minutes, tossing half way through cooking. Remove from the oven and place into a serving bowl.
I topped mine with chopped green options for a little extra color and flavor. Totally optional!
Serve on the side of your favorite Asian dish!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: All of the ingredients in this dish are available gluten-free, but you always want to double-check when using sake, soy sauce and sesame seeds that the brand used is gluten-free.