How to Make Gluten-free, Seasonal Stuffed Peppers and Tomatoes

Welcome to our monthly recipe highlight! This month, we’re sharing two summer-friendly recipes that are easy to make in many variations: stuffed peppers and tomatoes.

Eating what’s in season is one of the healthiest things you can do. Summer is the perfect time for peppers and tomatoes, which are at their peak flavor-wise and nutritionally. Stuffed peppers and tomatoes are common in Mediterranean countries and great if you follow a Mediterranean diet. Today we are sharing two variations on stuffed peppers and tomatoes that are both gluten-free. For both of these, you can modify the recipe to your liking. The first is great for those on the Keto diet and it includes both meat and cheese. The second one is completely vegan, but you can modify it to add meat. Both options are cooked with olive oil and are completely delicious. 

These recipes are highly nutritious. Tomatoes are an excellent source of the antioxidant lycopene, and also contain heaps of potassium, vitamin C, and vitamin K. Red peppers are also high in immune-boosting vitamin C, vitamin B 6, and folate. 

The first recipe: keto-stuffed peppers via Keto Daily.

Ingredients found at Rebecca’s to screenshot for your shopping list:

  • Wolf Creek Ground chuck and ground sirloin (Local, Grass Fed, Certified Humane)
  • Organic Peppers
  • Organic Valley Mozzarella and Parmesan
  • Olive Oil
  • Organic Bello Brand Kale Tomato Basil Marinara

Full recipe here.

Another great option: vegan, dairy-free Greek-style stuffed tomatoes and peppers.

You can choose to stuff just tomatoes or peppers, or cook both together! This is a classic Greek dish that’s highly flavorful as it utilizes many aromatic herbs. While there are many versions of this dish that add meat, these “gemista,” as they’re called, are incredible in their vegan form. 

Ingredients found at Rebecca’s to screenshot for your shopping list:

  • 6 large firm, ripe tomatoes
  • 6 large green bell peppers
  • ¼ cup extra-virgin olive oil
  • 3 large onions finely chopped or grated
  • 5 – 6 scallions finely chopped
  • 1 cup long-grain rice
  • 2 garlic cloves finely chopped
  • 1 small cinnamon stick optional
  • 1/3 cup dark or light seedless raisins
  • 1/3 cup lightly toasted pine nuts
  • ¾ cup water or more if needed
  • salt and freshly ground pepper to taste
  • ¼ cup fresh chopped flat-leaf parsley
  • 1/2 cup fresh chopped mint
  • 1/2 cup fresh chopped dill

Full recipe here

Come see us today for all of your seasonal cooking needs!