This recipe is wheat, dairy, egg, peanut, tree nut, fish and shellfish free.
Author: Becca C. from Maine
¼cup"safe" sour creamplus extra as a condiment
¼small onionchopped (about ¼ cup)
4ouncesdairy free cheese of your choicesliced or shredded
Preheat oven or toaster oven to 400 degrees F. Rinse the peppers and cut them in half. Using a spoon, clean out the pith and the seeds. In a small bowl, mix the sour cream, salt, garlic and onion together in a bowl.
Scoop up the filling and use it to "stuff" the pepper halves. Now, slice up the cheese and place a slice on top of each pepper half or top with shredded cheese.
Place stuffed peppers on a baking sheet and place in the preheated oven. Bake for 10-15 minutes until cheese is bubbling and beginning to brown.
Allow to cool for 5 minutes and serve with additional dairy free sour cream if desired.
Jalapeno Poppers https://www.eatingwithfoodallergies.com/?p=3080 Get more allergy friendly recipes at EatingWithFoodAllergies.com