Packed with sweet, juicy corn, chicken and tomatoes, while being seasoned liberally with herbs, these stuffed peppers are a filling and nutritious plus colourful. They can be eaten as all gluten free meals can be – for lunch, starter or main. Super easy to make, it’s also possible to prepare the filling in advance, or simply make it in bulk and spoon it in whenever you feel like eating one.
You can choose to cook the peppers, or leave them raw. If you prefer raw peppers, simply prepare the filling and leave out the last stages after stuffing. These are an ideal option for a packed lunch – they can be wrapped up without fuss, and eaten during the day. If you do cook the peppers, they’ll get a softer and sweeter taste, making a great meal in themselves, or a delicious starter. Simply half the recipe for a starter for 2.
Peppers are perfect for boosting your vitamin C, with the average bell pepper having over 100% of your daily recommended amount – check out more info here.
Cooking gluten free meals couldn’t be easier
Simply ensure the area you are working in has not come into contact with any wheat/flour. Also be super careful when using any ingredients that may contain gluten, which is often more than you realise. Luckily for you this recipe is safe and doesn’t use any processed foods that could contain gluten itself.
- 4 large bell peppers
- 1 medium sized onion
- 1 chicken breast, chopped
- 10-12 cherry tomatoes
- 200g sweetcorn (if using tinned, make sure it is drained)
- 1 tsp chilli flakes
- 1 tsp basil
- 1 tsp oregano
- 1 tsp salt
- 2 tbsp olive oil
- First prepare the filling. In a small pan, heat 1 tbsp olive oil and add chicken breast pieces. Stir and cook through, for approximately 10-15 minutes.
- Finely chop the onion and halve the tomatoes. In a large bowl, mix onions, tomatoes, sweetcorn and cooked chicken. Add herbs and seasoning, and mix thoroughly.
- Preheat the oven to 170 degrees.
- Prepare the peppers by slicing off the tops. Keep the main parts of the peppers whole and de-seed carefully.
- Using a small spoon, fill each pepper with the filling. If you have excess filling left over, you can refrigerate it for later use.
- Place the top of the peppers back on. Place each pepper carefully in a small ovenproof casserole dish, taking care that each pepper stands upright. It is easier to do this with a small dish and keep the peppers close together, than a larger dish.
- Drizzle over with 1 tablespoon of olive oil.
- Bake the peppers for one hour, until the peppers have cooked through and softened.
- Remove from oven, and taking care to keep the peppers intact, transfer to plates before serving.