Gluten-Free Tetrazzini-Stuffed Peppers

The Seventh Grader wanted spaghetti for dinner; I wanted stuffed peppers. We compromised, which turned out to be a very delicious compromise! You’ll only need 4-5 ounces of spaghetti to fill 6 halves of peppers, but I used 8 ounces and had some leftover tetrazzini for a future lunch. Otherwise, I find 3 ounces of dry pasta, useless. I made these gluten-free by using quinoa pasta, and rice flour, but feel free to use any variety you’d like.

INGREDIENTS:
8-oz quinoa spaghetti
3 bell peppers, cut in half, stems removed and cleaned out
1 Tbs olive oil
2 tsp garlic, minced
1 med zucchini, diced
1/4 C onion, diced
1/3 C rice flour
2 C almond milk
1/4 C nutritional yeast
1 Tbs onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 C panko
Optional: vegan cheese shreds

DIRECTIONS:
Preheat the oven to 375. Break the spaghetti into thirds and cook according to package instructions. Meanwhile, heat the olive oil and garlic. Add the onion and zucchini; cook until softened.

In a blender, combine the rice flour, half of the almond milk, nutritional yeast, and seasonings. Blend until smooth. Add the sauce to the veggies and over low to medium heat, stir, adding the rest of the almond milk. This should only take a few minutes.

I used kitchen scissors to cut the drained spaghetti a bit more, then added it to the sauce. Combine well.

If you’d like, sprinkle some Daiya cheese in the bottoms of the peppers, then stuff with the spaghetti mixture. Top with some panko, then cover with foil.

Bake for 20-25 minutes. Enjoy! 

Gluten-Free Tetrazzini-Stuffed Peppers

 

Print

The Seventh Grader wanted spaghetti for dinner; I wanted stuffed peppers. We compromised, which turned out to be a very delicious compromise! You'll only need 4-5 ounces of spaghetti to fill 6 halves of peppers, but I used 8 ounces and had some leftover tetrazzini for a future lunch. Otherwise, I find 3 ounces of dry pasta, useless. I made these gluten-free by using quinoa pasta, and rice flour, but feel free to use any variety you'd like.

Author: Epicurean Vegan

Ingredients

• 8-oz quinoa spaghetti
• 3 bell peppers, cut in half, stems removed and cleaned out
• 1 Tbs olive oil
• 2 tsp garlic, minced
• 1 med zucchini, diced
• ¼ C onion, diced
• ⅓ C rice flour
• 2 C almond milk
• ¼ C nutritional yeast
• 1 Tbs onion powder
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ C panko
• Optional: vegan cheese shreds

Directions

1. Preheat the oven to 375. Break the spaghetti into thirds and cook according to package instructions. Meanwhile, heat the olive oil and garlic. Add the onion and zucchini; cook until softened.
2. In a blender, combine the rice flour, half of the almond milk, nutritional yeast, and seasonings. Blend until smooth. Add the sauce to the veggies and over low to medium heat, stir, adding the rest of the almond milk. This should only take a few minutes.
3. I used kitchen scissors to cut the drained spaghetti a bit more, then added it to the sauce. Combine well.
4. If you'd like, sprinkle some Daiya cheese in the bottoms of the peppers, then stuff with the spaghetti mixture. Top with some panko, then cover with foil.
5. Bake for 20-25 minutes. Enjoy!

3.4.3177