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December 2, 2013

Holiday Favorite- Gluten Free Bell Peppers

Exchanging Holiday Favorites


  • 1 large head of cauliflower
  • Assortment of (4) Red and Green Bell Peppers
  • ¾ cups of fat free or almond milk (unsweetened)
  • 2 tbsp of unsalted butter
  • Sea salt and pepper
  • Fresh chives
  • Cheese (I used cheddar cheese)
Add garlic powder if you like the garlic taste
And any type of cheese (depending on how you want your mashed potatoes to taste)


1. Fill a pot or saucepan with water about an inch deep. Add ½ tsp of sea salt and bring to a boil.
2. Add the chopped cauliflower (try to remove most of the stems)-cook until cauliflower is soft, about 7-10 minutes.
3. As the cauliflower is boiling, you can prepare the bell peppers by cutting 1 inch off the tops of the bell peppers and remove the seeds and white ribbing from the insides.
Make sure to leave the tops intact so you can use as a lid.
4. Drain the water from the pan.
5. After water is removed add the cauliflower, milk, cheese and butter into either the saucepan to mash the cauliflower with a potato masher or add all the ingredients to a food processor and mash until smooth (or to your liking). 
6. Add some more sea salt if needed after the mashing is complete.

Garnish with fresh pepper and chives.

Serves 4

Thank you Aimee for providing this delicious recipe! I am motivated and moved by your inspirational posts living a gluten free life with rheumatoid arthritis. You're amazing! For more encouraging posts, and delightful gluten free recipe ideas follow Aimee on Facebook, Instagram or Twitter! 

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