Gluten Free Cheesy Chicken Stuffed Peppers

There are many versions of stuffed pepper recipes, and this one is a nice alternative to the traditional one. Cheese and spices are what makes this chicken stuffing outstanding


3 large red peppers, halved lengthwise and seeded
1 tbsp. coconut oil or grape seed oil
4 boneless skinless chicken thighs, thinly sliced
Sea salt and freshly ground black pepper to taste
2 cups shredded cheddar cheese, divided
1 cup cooked quinoa
½ cup sour cream
1 medium-size ripe tomato, chopped
1 tbsp. chili powder
½ tsp. dried oregano leaves
½ tsp. garlic powder
¼. tsp. cayenne pepper (optional)


Preheat oven to 350 F
Line your baking pan with the peppers, cut side up
In a large non-stick frying pan heat the oil, add the chicken and season with salt and pepper. stir-fry for 3 – 5 minutes or until the chicken is no longer pink inside
In a large bowl combine 1 ½ cups cheese, quinoa, sour cream, tomato, chili powder, oregano, garlic, cayenne and chicken. Stir to combine
Fill each pepper with the mixture and top with the remaining cheese
Bake for 30 – 35 minutes or until the cheese is bubbling. Serve hot

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