Recipe
Gluten Free EverRoast® Chicken & Cheese Stuffed Peppers
Look for evenly sized peppers that have good firm bottoms for standing upright.
Ingredients
6lrg.
Red pepper4slices
Boar's Head EverRoast® Chicken Breast, ¼-inch thick slices1cup
Basil, minced1½tbsp
Olive Oil1cup
Low sodium chicken broth, gluten free¾cup
Tomato juice1tsp
Oregano, dried2cups
Brown rice, instant1cup
Grape tomato, chopped finely¼cup
Boar's Head Canadian Cheddar Cheese, shredded¾cup
Boar's Head Colby Jack Cheese, shreddedInstructions
- 01Remove the tops from the peppers and reserve. Remove the seeds.
- 02Place the peppers in boiling water (without the tops) in a covered saucepan for 4 to 5 minutes until tender, but still keeping their shape. Transfer the pepper bottoms to a roasting pan.
- 03Mince the chicken with a knife and place in a large mixing bowl with the basil and the olive oil. Toss gently.
- 04In a medium saucepan, bring the broth, tomato juice, oregano and rice to a boil; then turn down to a simmer, cooking until the rice is soft (about 6 minutes). Stir in the chopped chicken. Remove from the heat and let stand just a few minutes, covered until the rice absorbs any remaining liquid.
- 05Stir in the chopped tomatoes.
- 06Combine cheeses in a small bowl.
- 07Stir in half the cheese mixture into the chicken filling and evenly divide among the peppers. Top with the remaining cheese.
- 08Place stuffed peppers on a sheet pan and place under the broiler until the cheese melts and turns a light golden color.
- 09Place peppers on a serving platter with their tops leaning against each one and a basil sprig for garnish on each one. Or, you can prop the top on an angle adhering it to the pepper with a toothpick.
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