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| Prep Time | 15 |
| Cook Time | 40 |
| Servings |
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Ingredients
- 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
Ingredients
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Instructions
- 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
Recipe Notes
Source: Gluten Free Cheesy Chicken Stuffed Peppers by GlutenFreeRecipes
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