Stuffed Green Peppers.
These are Gluten Free, Wheat Free, and Soy Free except possibly for whey in the refried beans and possibly the Taco Seasoning. It is possible to find or make Gluten Free and Wheat Free options for those.
For Dairy Free, do not add cheese or sour cream.
Cut tops off peppers and remove seeds.
If possible, boil them for about 4 minutes. I didn’t do that here.
Separately I had prepared Mexican Taco Salad with Taco Meat–1 pound of hamburger crumbled and cooked. Add Old El Paso Taco Seasoning, 1/4 cup water–or as directed–and let cook for 4 minutes. I used the oven and this pan. Then I added 1 can refried beans. I prefer Old El Paso. Once that is heated through and stirred then you can remove from heat. I eat this with Tostitos Bite Size Corn Chips, lettuce, tomatoes, shredded cheddar cheese, and sometimes salsa and guacamole from the store.
I put some taco meat into the green peppers and topped it with Tostitos Chunky Salsa Medium.
I baked it at 350 degrees for about 10-20 minutes.
Then I topped them with cheese.
I have often put sour cream on top too.
These could also be frozen before baking. I recommend freezing them without the cheese or sour cream. They bake better that way.
I wrapped the peppers in Saran Wrap to freeze them.
The oven–a magic box that cooks things. Than you to the Outdoor People for showing me how amazing this magic box is.