Wheat-free Stuffed Red Pepper Recipe!

I have found that the key to eating wheat-free is to eat foods that are both healthier and tastier than whatever I was eating before.  I don’t really stick to recipes and I barely ever measure, but I assure you that my recipes are relatively fool-proof.  Get creative!

Crab & Shrimp Stuffed Red Pepper


  • Tailless baby shrimp
  • Crab meat (I use canned crab)
  • Green onions
  • Red onion
  • 1 Garlic clove
  • Basil Pesto
  • Mayo

Chop up the red and green onions into small pieces. Mash up one clove of garlic. Throw into a saucepan with a bit of olive oil until desired crispiness. Add shrimp too if you are so inclined!

Mix about half a can of crab meat with a large spoonful of mayo and a spoonful of basil pesto. Take the contents of the saucepan off the heat and mix into the crab mixture.

Chop off the top 1/2 inch of a red pepper and hollow it out.  Fill it with all the aforementioned yumminess. Place one slice of Gouda (or other tasty cheese) across the top of the pepper. Put on a baking pan and cook at 350 degrees for 30 mins. Take out and enjoy!



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