Stuffed

Last Thursday I concocted my own recipe for a girls' dinner I hosted at my house. The challenge? One of the guests was a vegetarian and allergic to gluten. So, here's my low-fat, super duper yummy veggie and gluten-free stuffed pepper creation since I occasionally like to share my recipes.

As they came out of the oven, one of my girl friends said, "They look like they've been sitting in the bathtub for a little too long." SO, maybe if I were on a cooking show, I'd get chopped for my presentation, but I think I'd score in the taste department. One step at a time, for the cooking challenged, one step at a time.

(Remember, you can click on the recipe card to enlarge it and print).

All in all, super easy and quick for the working woman!

*These can also be made with some ground turkey meat for those who are not vegetarian. Or throw them in a crockpot, pour remaining stewed tomatoes over peppers, and cook on high for approximately 5 to 6 hours or on slow 8 to 9 hours.