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Composition for Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers:

1. Get 1/2 tsp - salt
2. Prepare 2 for bell peppers (halved and hollowed)
3. Make ready 1 stick - vegan butter (I used Earth Balance)
4. Give for salt and pepper
5. Take 1 tsp for fresh rosemary (finely chopped)
6. Need 4 slices follow your heart vegan jack
7. Provide 6-8 of yukon gold potatoes
8. You need 4 for garlic cloves (finely minced)
9. Get 3 tablespoons - extra virgin olive oil

Celiac Disease Foundation's medical experts recommend only oats labeled gluten-free as cross-contact may occur when oats are grown side-by-side with wheat, barley or rye. Patients eating oats from any source may complain of symptoms. This could be due to one or more of several factors, including intolerance. A gluten-free diet is essential for most people with gluten allergies or celiac disease, a condition which causes intestinal damage when gluten is eaten.

Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers making:

1. Heat oven to 350 degrees. Lightly grease bottom of glass baking dish that will snugly fit 4 (halved) bell peppers. I used a glass pie dish because the sides help hold the peppers flat for nice presentation.
2. Wash, peel and cut yukon gold potatoes into quarters. Boil potatoes in salted water until fork pokes through easily. It usually takes about 30 minutes.
3. Drain water and return potatoes to pan. I always save my potato water for making vegan sauces or gravy later.
4. Add butter to small sauce pan and melt on low heat with minced garlic. Simmer butter and garlic for about 1 minute or until garlic is fragrant and just starting to turn golden in color.
5. Add butter to potatoes and mash by your preferred method. I use a hand masher because it is easy to clean. Drizzle 2 tablespoons extra virgin olive oil over potatoes and fold into mashed potatoes.
6. Lay slices of vegan cheese inside bell peppers. Crumble cheese if you need to in order to make it fit. It will melt into the potatoes when it bakes.
7. Scoop mashed potatoes into bell peppers evenly. Drizzle last tablespoon of extra virgin olive oil all over top of stuffed peppers. Sprinkle fresh chopped rosemary, salt and pepper on tops evenly. Make sure you do not skip this step. The salt helps create a golden crust to the top of the potatoes.
8. Bake at 350 degrees for 1 hour. Cool for at least 5 minutes before eating. Enjoy!

Currently, using a "gluten-free" label is optional on food products sold in the U. The gluten free phenomenon has lead to dozens of new products on store shelves. Breads and baked goods are some of the hardest foods to make tasty and sans gluten. Often, gluten-free bread can be found in the freezer section. Additionally, there are gluten-free flours and flour blends available in the grocery aisle, allowing you to bake your own bread.

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