Gluten-Free Tetrazzini-Stuffed Peppers

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean VeganThe 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.


8-oz quinoa spaghetti
3 bell peppers, cut in half, stems removed and cleaned out
1 Tbs olive oil
2 tsp garlic, minced
1 medium 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 pepper
1/4 C panko
Daiya cheese, optional


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.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

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.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

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

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

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.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

Bake for 20-25 minutes. Enjoy! 


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