Sante Fe Stuffed Peppers

Peruvian Puff Peppers

Ok they are really called:

Sante Fe Stuffed Peppers

Ingredients:

• Ground Meat (turkey or beef)
• 1/2 Diced Tomato
• 1 clove of minced Garlic
• 1tsp Cumin
• Salt 

• 1/3 cup of Canned Black Beans
• 1/3 cup of Frozen Corn
• 1/4 cup Rice
• 1/4 cup Chicken Broth

• Monterey Jack Cheese

Directions

• Cook the meat then add the other ingredients in the first half. 
• Cook for about 15-20 minutes 
• Then add a small amount of broth and the corn, beans, (and rice if desired), simmer on low for ~5 minutes
• Preheat oven to 350
• Slice peppers long-way and place in a pan. 
• Fill the peppers with the meat mixture. Pack them full!
• Add about 1/3 cup of the broth on the bottom on the pan. 
• Cover the pan with foil. Make sure it is a tight fit.
• Bake for about 45-50 minutes or until the peppers are soft. 
• Take out of oven and cover the tops with the cheese then place them uncovered back into the oven for ~5 minutes. 

Pictures of my steps:

Tip number one: make sure you have a can opener. I made this mistake. 

I didn't do a very good job of measuring the corn and black beans but i keep adding them until the mixture looked pretty. Bad directions but thats what i did. I wanted my puff peppers to look good. I also called them puff peppers in my head the whole time i cooked them. (recommended) 

 I only cut 3 slices of the peppers but i made more mixture than i was expecting and i will be filling and baking more peppers soon.

 I filled these bad boys right up and packed them full with a little bit of over fill because that looked prettier. Everything is about looks in the kitchen.

They tasted very good and they are naturally gluten free. Add some cream cheese on the side and you have a healthy and tasty dish. 

Nailed It!

Pizza Hut- GF Crust

Pizza Hut near you? Gluten Free pizza crust coming soon!!

https://order.pizzahut.com/glutenfree

Buffalo Chicken Wing Dip

Buffalo Chicken Wing Dip

My favorite and a easy recipe! 

Ingredients:

• 1 Package of cream cheese
• 1/2 cup of crumbled blue cheese/ or Cheddar cheese
• 1/2 cup of blue cheese dressing/ or Ranch dressing (I prefer Ranch)
• 2 Cans (12.5 oz each) of Swanson premium chunk chicken breast in water
• (Another way is to use ~2 chicken breasts shredded.)
• 1/2 cup of Franks Buffalo Wing sauce (or another sauce)
• ~1 1/2 cups of chopped Celery (added before serving)

Oven Directions:

• Stir Cream cheese, dressing, franks, cheese and chicken together in dish.
• Bake at 350 for 20 minutes or until it looks hot and bubbling. I usually leave it in for about 30 minutes or until cheese starts to darken around the edges of the pan. 
• Stir in chopped celery and serve
• Eat with corn chips because they are GF.

Crockpot Directions: 

• Cook the chicken in the crockpot with some water until falling apart. (I actually forget about it and go shopping for hours then come back and its perfect for shredding) ~3 hours on high.
• Take the chicken out and shred it into small strips or chunks. Drain the water from the crockpot.
• Before you put the chicken back in the crockpot put the cream cheese in and let it warm up so its easier to stir. 
• After a couple minutes, add the other ingredients (cream cheese, dressing, franks, cheese) with the chicken. 
• Mix it well and put the lid on keeping the temp on high. 
• Stir occasionally. 
• Put the temp on low after ~1.5 hours if you plan on eating it later or serving it later.
• Stir in chopped celery and serve.
• Eat with corn chips because they are GF.

Notes:

I personally think the crockpot method tastes better but cooking it in the oven is also delicious. This dish also freezes nicely. It makes a lot! I freeze it and heat it up later when I'm in need of a good dish that doesn't taste like its specially made to be gluten free. (I'll try to add a picture later)

Nailed it!