23-008 Bell Pepper Casserole - Gluten Free, Diabetic Friendly, Lower Sodium, Meals for two

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  / ourheritageworks  

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My wife and I love stuffed peppers but we don't like eating an entire stuffed pepper be ourselves. My wife found a casserole made with the same ingredients and we have never looked back. We love this version, which we have adapted to our needs.

We always use the no sodium added or low sodium products with this recipe. In this case I used home canned tomatoes and juice. (You can substitute two 14.5 oz. cans of petite diced tomatoes for the tomatoes and juice in this recipe).

The recipe comes together quickly and easily. It serves roughly 6-8 portions. We tend to go on the heavier portion side and have a large evening meal, a small lunch the next and two small portions put in the freezer for another lunch later.

Worcestershire sauce provides all the salt needed in this recipe. You could add a hot pepper sauce if desired, tabasco goes very well with this recipe.

In the video, I was pressed for time and took some time saving shortcuts. Normally, I would let the rice absorb more of the liquids before transferring to the casserole dish. I wasn't worried about the rice not being done because it was going to finish in the oven anyway. I also, tend to sauté the vegetables a little longer but they softened up beautifully. (Normally the veggies have slightly more color on them). Any bell pepper color works and you certainly could add even more if desired.


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