Cheesy Chicken Stuffed Peppers (Gluten-Free)

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Average Rating: 5 | Rated By: 6 users

When it comes to gluten-free stuffed peppers, this Cheesy Chicken Stuffed Peppers recipe is my favourite! The sweet red bell peppers are filled with chunks of tender chicken, quinoa, cheddar cheese, and fresh tomatoes. For the flavour, I used cumin, chilli powder, garlic and oregano. Since I love spicy food, I also added cayenne pepper. However, you can skip the cayenne pepper if you are not a fan of spicy food.

You may think that making stuffed peppers is complicated? I can promise you this gluten-free cheesy chicken stuffed pepper recipe is so simple to make even a novice cook can whip it up in minutes. The filling has a robust Mexican flavour making these stuffed peppers extraordinary.

Why is this a healthier version of stuffed peppers?

Most stuffed peppers have rice in the filling. I wanted to keep this gluten-free recipe on the healthier side, so I replaced the rice with nutrient-rich quinoa. I know that some of you may not like quinoa, but trust me on this! If quinoa is prepared correctly and seasoned, you will love it. In these stuffed peppers, the quinoa is mixed with plenty of cheddar cheese and chunks of tender chicken. To keep the filling moist, I added pieces of fresh tomatoes and sour cream.

Stuffed peppers are considered comfort food, and this healthier version of peppers filled with deliciousness makes for a perfect midweek meal that will warm your soul.

I hope you try this gluten-free cheesy chicken stuffed pepper recipe and leave a comment on how you liked them. For more exciting mid-week meals, check out our complete selection of gluten-free casual meals. The Gluten-Free Kung Pao Chicken with Easy Fried Rice is especially popular 😛

Ingredients

  • 3 large red bell peppers, halved lengthwise and deseeded
  • 1 Tbsp. coconut oil or extra virgin oil
  • 4 boneless skinless chicken thighs, thinly sliced
  • Himalayan salt and freshly ground GF black pepper to taste
  • 2 cups shredded cheddar cheese, divided
  • 1 cup cooked quinoa
  • ½ cup sour cream
  • 1 medium-size tomato, finely chopped
  • 1 Tbsp. GF chili powder
  • 1 tsp. GF ground cumin
  • 1 tsp. GF garlic powder
  • ½ tsp. GF dried oregano leaves
  • GF cayenne pepper, to taste (optional)
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    Instructions

  • Preheat oven to 350 F
  • Line a 9 x 13-inch baking pan with peppers, cut side up
  • In a large non-stick frying pan, heat the oil over medium-high heat. Add the chicken and season well with salt and pepper. Stir-fry for 3 – 5 minutes or until the chicken is no longer pink on the inside
  • In a large bowl combine 1 ½ cups cheese, quinoa, sour cream, tomato, chili powder, cumin, garlic, oregano, cayenne and cooked chicken. Mix well
  • Firmly fill each pepper with chicken mixture and top with remaining cheese
  • Bake for 30 – 35 minutes or until the cheese is bubbling. Serve hot


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