#healthystuffing

Spicy and flavorful, these keto jalapeno stuffings are a perfect appetizer or side dish for those following a gluten-free, dairy-free, and vegan lifestyle. Cauliflower rice, mixed with savory spices and herbs, makes a delicious and healthy stuffing for the jalapenos.

Ingredients: 6 large jalapeno peppers, halved and deseeded. 1 cup cauliflower rice. 1/2 cup diced red bell pepper. 1/4 cup diced onion. 2 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and red bell pepper, cook until softened, about 3-4 minutes. Add minced garlic, cauliflower rice, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes until cauliflower is tender. Remove skillet from heat and stir in chopped cilantro and green onions. Stuff each jalapeno half with the cauliflower rice mixture. Place stuffed jalapenos on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, until the jalapenos are tender and slightly charred. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This gluten-free stuffing is delicious and great for holiday meals or any time you want a warm side dish. Everyone at the table will love this stuffing, which is made with gluten-free bread cubes and a lot of tasty spices.

Ingredients: 1 loaf gluten-free bread, cubed. 2 tablespoons olive oil. 1 onion, diced. 2 stalks celery, diced. 2 cloves garlic, minced. 1 teaspoon dried sage. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups gluten-free vegetable broth.

Instructions: Warm the oven up to 175F 350C. Place the cubed gluten-free bread on a baking sheet and toast it in a hot oven for 10 to 15 minutes, or until it gets a little crispy. Warm up the olive oil in a big pan over medium-low heat. Cut up the onion, celery, and garlic and add them. About 5 minutes of cooking will soften the food. Add salt, black pepper, dried sage, thyme, and rosemary. Add two more minutes of cooking. Put the toasted bread cubes in a big bowl for mixing. Place the cooked vegetable mix on top of the bread cubes. Slowly add the gluten-free vegetable broth and mix it in while stirring gently so that the bread soaks up the liquid. Put the stuffing mixture in a baking dish that has been greased. Put the dish in a hot oven and bake it for 25 to 30 minutes with the foil covering it. Take off the foil and bake for another 10 to 15 minutes, or until the top is crispy and golden brown. Warm up and serve. Have fun!

Prep Time: 20 minutes

Cook Time: 45 minutes