stuffed peppers

We wanted a light dinner tonight, made from things we already had in the cupboard and fridge, and something warm since it's unusually chilly today. I came up with stuffed peppers. I made rice in the rice maker and for the last few minutes it was cooking I added some frozen shelled edammame. I halved a red bell pepper and filled the halves with the rice and edammame. For a crispy topping I sprinkled some shredded parmesian cheese* and Gluten-Free Pantry Herbed Crumb Coating. Placed in a glass baking dish and baked at 350 for 20 minutes. Yummy.

I love the herbed crumb coating. It's a great ingredient for some of the comfort foods you miss on a gluten-free diet. I use it for breading pork chops and eggplant before baking. I bread little cheese balls for frying. Mike uses it for weinerschnitzel. I sprinkle it on baked mac-n-cheese and stuffed peppers. I always have some in my cupboard, especially once it gets chilly enough for all these baked and fried comfort foods. You can also use it in meatballs and meatloaf in place of bread crumbs, so I've heard. I don't really like meatballs and meatloaf so I haven't tried it.

*Omit the cheese to make this vegan, obviously.