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Stuffed Arepas (Gluten Free)
Source: Marlisa Brown MS RD CDE CDN, Gluten-Free Hassle Free

A delicious Hispanic flatbread with provolone cheese and roasted red peppers.

Rating:
Prep Time: 5 minutes
Cook Time: 7 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 180.1
Total Carbs 23.5 g
Dietary Fiber 3.3 g
Sugars 1.2 g
Total Fat 6.5 g
Saturated Fat 3.5 g
Unsaturated Fat 0.5 g
Potassium 147.8 mg
Protein 8.0 g
Sodium 524.6 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients


1 cup  masa harina flour
1 1/2 cup  cold water
0 1/2 tsp  salt
1 each  cooking spray
2 tbsp  grated Parmesan cheese
2 oz  Cheese, provolone, medium
1 each  medium red bell peppers
Directions
  1. In a medium bowl mix together masa harina, boiling water, and salt until well combined. Let it sit for about 5 minutes.
  2. Preheat oven to 350°F.
  3. Wet your hands with cold water and separate mixture into 4 balls, and flatten with your hands into patties.
  4. Spray a large skillet with cooking spray (or coat with vegetable oil) and heat it over medium heat until hot.
  5. Place each patty in the skillet and cook for 5-7 minutes on each side until it browns and it puffs up a little and center is mostly set. (The middle will be a little soft like polenta).
  6. Sprinkle top of each arepa with parmesan cheese
  7. Slice each arepa open and fill with provolone and red pepper. Place on a baking sheet and bake in a 350°F oven until the cheese melts.

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