This Cheesy Chicken Stuffed Peppers Dish is nutritious, tasty, and an easy-to-prepare gluten. free dinner recipe. These gourmet-style stuffed peppers feature sweet red bell peppers generously packed with tender chicken, quinoa, cheddar cheese, fresh tomatoes, and sour cream.
How to make Cheesy Chicken Stuffed Peppers
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
- Sea 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)
Directions
- 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
- 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
What if I prefer a saucier stuffed pepper?
If you are one of those people who prefer a “saucier” stuffed pepper, that’s no problem. I would just suggest that you heat up a little tomato sauce that’s typically seasoned with garlic, basil, and oregano and then drizzle that over the peppers.
Can I make these ahead of time?
Yes, these are great to make the day before and pop in the oven to reheat them before serving. This is especially great when you know you have guests coming over.
How to store leftovers?
You can keep the leftovers in the fridge for up to 5 days. This is an amazing dish for meal prepping.
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