Oct 262014
Since my husband was diagnosed with Parkinson’s almost 2 years ago, we have made some major changes to our diets. We visited a naturopath and had blood work done that told us Bob has intolerances to gluten, dairy and yeast. So I’ve been on a mission to change our eating habits. I’ve found, though, that I am able to use lots of our 30 Day Gourmet recipes. I just have to make some ingredient substitutions here and there.
A few days ago, I made the Stuffed Bell Peppers from our Big Book of Freezer Cooking. This is one of my husband’s favorites and was easy to adapt. I used organic ground beef, organic brown rice, organic diced tomatoes, Daiya cheddar cheese (dairy free), and organic tomato sauce. It was awesome!
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- Browning our organic beef and onions. (I buy our organic beef at Costco.)
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- Par-boiling the peppers. Easy-peasy.
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- Voila! – the finished product. We ate these for supper.
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- I made enough filling and sauce for 4 large/8 small peppers but only cooked 2 of them. I put the remaining filling and sauce into quart sized freezer bags. I’ll use fresh peppers and thaw the filling quickly. Makes for an easy meal.
Nanci Slagle
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