Ingredients

The following ingredients have 8 Servings
  • 8 bell peppers (tops removed and de-seeded {remove stems and dice tops})
  • 1 cup gluten free rice (cooked according to directions)
  • 1 cup diced pepper (from tops of peppers {about 6 tops})
  • 1 small yellow onion (diced {about 1 cup})
  • 1 garlic clove (diced {about 1 tablespoon})
  • ½ cup gluten free Panko bread crumbs
  • 1 egg (whisked)
  • ½ cup finely grated parmesan cheese + more for sprinkling on top
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped Parsley
  • ½ pound ground pork
  • ½ pound ground beef chuck
  • ½ pound ground lamb
  • 1-26 ounce jar of Creamy Vodka Sauce {San Marzano is my preferred}

Instruction

  • Preheat oven to 350°
  • Grease an 13 x 9” casserole dish with coconut oil or butter.
  • In a large mixing bowl whisk egg and add Panko bread crumbs, diced pepper, onion, garlic, parmesan cheese, salt, pepper and parsley.
  • Cook rice according to directions and add to Panko mix.
  • Add pork, beef and lamb to Panko mix, blending evenly. I use my hands.
  • Add sauce and stir.
  • Place peppers in casserole and spoon mix into peppers stuffing till mounded.
  • Place in oven and bake for 1 hour 15 minutes. Remove from oven, sprinkle with extra parmesan and cook an additional 10 minutes.
  • Remove, plate and enjoy