Chicken Stuffed Peppers Kissed by Cheddar
When summer gardens start producing peppers and tomatoes, it’s time to cook some chicken stuffed peppers. The flavors are always popular… and who can resist the eye-candy appeal of those rich, contrasting colors and textures in the dish?
This version is “lightened up” with chicken so it will be a little healthier…my original version is made with beef.
There are so many wonderful ways to cook chicken stuffed peppers while peppers are in season. I like to use cubed chicken breasts in my chicken stuffed peppers because everyone in my house absolutely loves them! Here in N.E. Ohio, this year’s crop of green bell peppers were so succulent that my husband (Al the Grinch) even commented about how good and tender they were.
I like using Worcestershire sauce, soy or tamari sauce, or Bragg Liquid Aminos to kick-up the flavor of my chicken stuffed peppers. Just make sure that your choice of flavoring is actually gluten-free.
Many brands of these flavor enhancers sometimes have hidden gluten in them. Check out my book “Eating & Living Gluten-Free… The Official Guide” to find out more about things that often contain hidden gluten like modified food starches from the wrong part of the world.
I believe that Lea & Perrins is a gluten-free brand of Worcestershire sauce. San-J makes a good soy or tamari sauce that is gluten-free and organic. A number of people also recommend Bragg Liquid Aminos for a gluten-free flavoring in place of the Worcestershire or soy sauce.
I’ve tried Bragg Liquid Aminos a couple of times and I think it’s OK but is a bit mild for my taste buds.
I’ve placed links in the recipe below to where you can get each of these flavorings on Amazon.com… just in case you want to get more information about them. Or, if you want to buy them and get them delivered right to your door or mailbox. Personally, I really like the “right to your door or mailbox” part of that… saves me time in the store trying to find exactly what I want :-)!
This recipe serves 2, and it’s easily doubled to serve 4. Al often wants 2 or 3 peppers just for himself, so I usually double the recipe and make 4 chicken stuffed peppers, especially if the peppers are small.
If there are any leftovers, they taste even better the next day because the flavors have enough time to blend together. I know for a fact that they are a terrific lunch… And, that’s a great reason to double the recipe
When summer gardens start producing peppers and tomatoes, it’s time to cook some chicken stuffed peppers. The flavors are always popular… and who can resist the eye-candy appeal of those rich, contrasting colors and textures in the dish? This version is “lightened up” with chicken so it will be a little healthier…
- 2 Large Green Bell Peppers (red, yellow or orange bell peppers would work, too)
- 1/4 Cup Water, salted
- 1 Teaspoon Oil (like Coconut or Olive)
- 1/2 Pound Boneless, Skinless Chicken Breast (about 1 large) (but you could use thighs instead)
- 1 Small Onion, cut into narrow sections, or chopped, about 1/2 Cup
- 1/4 Cup Green Pepper or Broccoli (or your favorite green veggie), chopped
- 1 Small Tomato, coarsely chopped, about 1/2 cup
- 1 Tablespoon Chopped Fresh Parsley
- 1/2 Teaspoon Salt
- Dash Pepper
- 1/4 Teaspoon Minced Garlic
- 1/4 Teaspoon each of Ground Paprika
- 1/4 Teaspoon Ground Thyme
- 1 Cup Water
- 1/4 Cup Long-grain Rice, uncooked
- 1 Teaspoon Worcestershire sauce, Lea & Perrins, or San-J Gluten-Free Organic Soy or Tamari Sauce, or Bragg Liquid Aminos
- 2 Ounces Sharp Cheddar Cheese, sliced
Cut tops off green peppers; remove seeds and membranes.
Precook green pepper cups in 1/4 cup water, salted to taste, covered, in microwave for about 5 minutes or until beginning to soften; drain.
Meanwhile, cut chicken into cubes about 1/2-inch on a side.
Cook chicken cubes in oil over medium high heat till meat is lightly browned.
Stir in chopped vegetables and seasonings; cook a few minutes longer.
Add water, rice, and Worcestershire, soy or tamari sauce, or Bragg Liquid Aminos.
Cover and simmer till rice is tender, about 15 minutes.
Stuff peppers with the meat mixture; stand in baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes.
Serves 2. Easily doubled to serve 4.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my whole foods gluten-free recipes that is wheat-free, barley-free and rye-free, as well as egg-free, nut-free and sugar-free, and it’s also suitable for a wheat-free diet.
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