Kitchen Wisdom Gluten Free Peppers Stuffed with Rice, Salami & Ham are wonderful and tasty. The rice mixture becomes creamy and flavorful.  These peppers are a great way to use leftover Easter ham.  They re-heat very well and are delicious with salad.  Enjoy!

Yields 4-6 Stuffed Peppers

4-6  Red, Orange and Yellow Peppers

3  cups cooked Long Grain Brown Rice (or the rice which suits you)

¼  cup  finely chopped Salami

¾  cup  small diced pieces of Ham

2  cloves Garlic finely chopped

2  tablespoons Italian Grated Cheese (Locatelli, Asiago, etc.)

3  ounces shredded Mozzarella Cheese (or flavorful melting cheese of your choice)

 

To cook rice:  Soak rice in 2 cups water for 45 minutes before cooking.  Place drained rice in pot and add 2 ½ cups fresh water to pot.  Bring to boil, place lid on pot and cook for 18 minutes.  Cool rice completely.

Broil the peppers to just charred, not fully roasted. Broil for about 4 minutes on each side. Remove from oven and set aside until cool.

Assemble Rice Mixture:  Place cooled rice in a bowl, toss with fork.  Combine in the following order – garlic, ham, grated cheese, salami, parsley and shredded cheese – toss thoroughly between additions.  Set mixture aside. Cut tops off peppers evenly and remove seeds.

 

Stuff peppers with rice mixture.  Place aside. Use a pot with a tight fitting lid.  Bring chicken broth to a rolling simmer.  Add the peppers, reduce heat slightly and cover tightly with lid.  Cook for 45 minutes. Let peppers set for at least 15 minutes before serving.

“Peppers Stuffed with Rice, Salami & Ham” by Liz Conforti, Forget What You Know About Wheat(c) 2014

Serve with Kitchen Wisdom Gluten Free Desserts

Pistachio Cookies

Chocolate Espresso Cake

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