Cheesy Chicken Stuffed Peppers (Gluten-Free)

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Average Rating: 5 | Rated By: 2 users

When it comes to gluten-free stuffed peppers recipe, this is probably the best one I know. The peppers are filled with well-seasoned cheesy chicken and quinoa stuffing, making this gluten-free stuffed pepper recipe a winner! What I love about this dish is, it is super simple to make. The incredibly delicious filling is flavoured with Mexican spices, and since the recipe is super easy to put together, it makes for a perfect, midweek meal. Enjoy!

Check out our selection of gluten-free recipes for casual mid-week meals here. 

 

 

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)
  • 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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