Stuffed Mini Peppers

1 bag mini bell peppers

Gluten free breadcrumbs

Raisins

Almonds

Olive oil

Roasted Garlic

Parsley

Cut the peppers in half and scoop out the seeds.

Make the filling by mixing breadcrumbs, raisins, almonds, olive oil, roasted garlic and parsley together. Adjust seasoning with salt, pepper and any spice you like. If the filling is too dry, add a little water

Stuff the peppers then roast for 15-20 minutes at 350

Rice, cauliflower rice, or lentils can be used instead of the breadcrumbs.