stuffed pepper

Ingredients
bell pepper (s)
Spanish brown rice
pinto beans
corn
textured soy protein
provolone cheese

Preparation
Wash the peppers. Slice into the top of each and remove stem, core, pith, and seeds. Fill your peppers to your desire. Do not over stuff, but feel free to press gently and fill the cavity of the pepper. This will ensure that the pepper will not collapse on itself during the baking process. Set the peppers on a baking sheet, sprayed with non-cook spray or brushed with oil. Make crowns to anchor the peppers using foil. Cover with parchment paper and then tented with a sheet of foil. Bake at 400 degrees for approximately 75 minutes in convection. Do not touch for the first 45 minutes. At the end of your baking time, place your cheese on top and brown under broiler heat. Remove and let stand for about 5 minutes. Serve.

gluten free pizza (cauliflower & zucchini)

1 ½ c shredded cauliflower

1 c shredded zucchini

½ c Italian blended cheese

1-2 eggs

¾ c rolled oat flour

Spices: salt, pepper, oregano, basil, Parmesan seasoning

Mix ingredients together. Allow to rest for 10 minutes. Shape into a large pizza on a lined pizza tin or baking sheet. You can also make mini pizza’s measuring ½ c of mixture and spreading it onto a lined pie tin or 7 inch skillet.

Bake at 400 degrees for 40-45 minutes or until golden brown on each side. Half way through baking crust, take a fork and poke holes gently to allow the crust to release moisture.

Top with sauce and your favorite toppings. Return to oven for an additional 15 to 20 minutes or until done.

Serve. Enjoy.

Cauliflower & Zucchini crust pizza
(topped with: Spinach, Field Roast Italian Sausage
Red Onion, and Smoked Provolone

Spinach, Veggie Meatballs, Onions, Pineapple,
Smoked Provolone, Red Pepper flakes, and Oregano