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  • Jefferson Adams

    Grilled Stuffed Baby Bell Peppers (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    What's this? I can stuff baby bell peppers and throw them on the grill and call it dinner? Please, tell me more…

    Yes, this rather obvious shift from traditional stuffed peppers took me by surprise. That said, here's a quick and easy way to enjoy stuffed bell pepper with minimal fuss and without heating up the house.



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    Serve these with rice for a full meal.

    Photo: CC--Fovea CentralisRed Baby Bell Peppers

    Ingredients:
    10-12 baby red bell peppers
    1½ pounds ground pork
    ¾ cup fresh sweet basil, finely chopped
    ⅓ cup fresh oregano, finely chopped
    ⅓ cup fresh thyme, finely chopped
    1 sweet onion, minced
    1 shallot, minced
    3 tablespoons sweet white wine or vermouth

    Directions:
    Mix pork and other ingredients in a large bowl.

    Pack into hollowed red baby bell peppers, skewer and brush with olive oil.

    Grill, then add salt and baste with lemon juice.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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