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
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!