This Gluten Free Stuffed Peppers recipe transforms classic stuffed peppers into a gluten-free and dairy-free delight! This recipe uses smoky BBQ sauce, shredded chcken and a touch of low-fat or dairy free cheese for a flavor explosion. It’s perfect for a satisfying and healthy weeknight meal or to prep for an easy lunch.
This is a gluten free and a nut free recipe. It can be a dairy free recipe by using dairy free cheese. It can be a low fat recipe by using fat free cheese on top.
why you’ll love this recipe
- Pre-cook the chicken: Grill or poach it ahead of time for a head start on the Gluten Free Stuffed Peppers dinner. You can even use a rotisserie chicken.
- No fancy filling: Just mix the chicken with your favorite BBQ sauce and garlic for a burst of flavor.
- Peppers love the oven: Let them soften while the filling bubbles and gets delicious.
- Five-minute pepper prep: Quick bake gives them a head start before baking with the filling.
- One-dish dinner dream: No side dishes needed, these peppers are a complete meal in themselves.
- Stuff and bake in the same dish: Less mess, less cleanup, more time for enjoying.
- Parchment paper optional: Makes cleanup even easier, but totally up to you.
- Fast and furious: Get the Gluten Free Stuffed Peppers on the table in under 30 minutes, even on busy days.
- Pantry staples galore: Keep the necessary ingredients stocked for instant weeknight magic.
- Family favorite: Flavorful and satisfying, these peppers will please everyone.
- Batch it and chill: Make a big batch and store leftovers for healthy lunches all week long.
- Cheese it or not: These Gluten Free Stuffed Peppers are tasty without the cheese, so ditch it for a lighter option.
- Go light on the cheese: Opt for low-fat or dairy-free cheese for a guilt-free recipe (optional).
ingredients & substitutions
Bell Peppers: Three vibrant bell peppers, in any color combination you love, serve as the sweet and crunchy base for this smoky feast. If bell peppers aren’t your thing, substitute with poblano peppers for a touch of heat or portobello mushrooms for a hearty vegetarian option.
Chicken: Two juicy chicken breasts, poached or grilled beforehand, get shredded and tossed in the savory BBQ sauce. Leftover rotisserie chicken is a great shortcut, or swap in ground turkey, or even lentils for a plant-based twist.
BBQ Sauce: Choose your half-cup of adventure with your favorite BBQ sauce, making sure it’s gluten-free if needed. For a sweeter spin, try honey BBQ sauce. Craving some heat? Chipotle BBQ sauce will do the trick.
Garlic: A single clove of garlic adds a subtle bite, but feel free to adjust to your taste. Don’t have garlic? A teaspoon of garlic powder works just as well.
Cheese (Optional): A sprinkle of half a cup of low-fat or dairy-free shredded cheese adds gooey goodness, but these peppers are just as delicious without it. Want to keep these Gluten Free Stuffed Peppers lighter? Top with fat free cheese instead.
taste & texture
Sweet, crunchy bell peppers burst into juicy, smoky chicken with every bite. The tangy BBQ sauce coats the tender chicken, and a creamy cheese layer (if you used it) adds a smooth richness.
directions
Step 1
Prepare the peppers: Wash and cut them in half, removing seeds. Bake the peppers in a lined baking dish for 30 minutes at 400.
Step 2
Cook the chicken: You can poach the chicken breasts in simmering water until cooked through. Shred the chicken using two forks or put the chicken in the crockpot with 1 cup of water and cook on high for 3 hours before shredding.
Step 3
In a large bowl, mix the shredded chicken, BBQ sauce, garlic, salt, and pepper. Adjust seasonings to your taste.
Step 4
Spoon the filling generously into each pepper half. Top with a sprinkle of dairy-free cheese, if using.
Step 5
Bake and serve: Arrange the Gluten Free Stuffed Peppers in the prepared baking dish. Bake for 20-25 minutes, or until the filling is bubbly and heated through. Let cool slightly before serving.
expert tips & tricks
- Get creative with the BBQ sauce! Choose a smoky, sweet, or spicy variety depending on your preference.
- Add other chopped vegetables like zucchini, corn, or mushrooms to the filling for extra texture and flavor in these Gluten Free Stuffed Peppers.
- If you’d like a heartier filling, consider adding cooked rice, quinoa or chopped nuts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve the Gluten Free Stuffed Peppers over rice, quinoa or greens.
how to make this lower carb
Serve the Gluten Free Stuffed Peppers over brown rice, cauliflower rice or greens.
how to make this low fat or healthier
Use fat free cheese on top of the Gluten Free Stuffed Peppers.
how to make this vegan
Use shredded jackfruit or peppers and onions in place of shredded chicken.
how to serve, store and meal prep
Serving: Serve them with a simple salad or roasted vegetables for a heartier spread. You can also serve over rice or quinoa for some grains.
Refrigerator Storage: Let the Gluten Free Stuffed Peppers cool completely, then store them in an airtight container for up to 3 days. They’ll be fine cold or reheated.
Freezer Storage: Cool the Gluten Free Stuffed Peppers, then individually wrap them in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Preheat your oven to 350°F (175°C). Place the peppers on a baking sheet and bake for 15-20 minutes, or until heated through. You can also microwave them on low power for 2-3 minutes, but the oven keeps them nice and crispy.
Meal Prep: Assemble the Gluten Free Stuffed Peppers and bake them as usual. Let them cool, then portion them out into individual containers and store them in the fridge for up to 3 days. Just grab and go for a quick and satisfying lunch or dinner!
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