Stuffed bell peppers are an easy dish to get creative with and a great way to enjoy a variety of garden veggies. Our gluten-free stuffed bell peppers recipe can be made as a vegan, vegetarian or meaty version depending on what your crowd likes to eat. Follow our recipe for a delicious and satisfying vegetarian version, but feel free to mix up the stuffing for your own unique dish.
For this stuffed bell peppers recipe, look for firm but peppers and try to find ones that are evenly shaped so that they can stand up in a baking dish. Red and yellow bell peppers will have a sweeter flavor, but green and purple ones will provide a more robust and wont overpower the flavor of your filling. The size of the pepper will determine the serving size, but most people tend to be satsified with one medium sized sutffed pepper.
½ cup soy sauce
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon grated fresh ginger
6 skinned and boned chicken breast halves
Mustard Sauce
3 tablespoons macadamia nuts, chopped
Mango Salsa
Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour, turning once.
Remove chicken from marinade, discarding marinade.
Grill, covered with lid, over medium-high heat (350° to 400°) 6 minutes on each side or until done. Drizzle with Mustard Sauce; sprinkle evenly with nuts. Serve with Mango Salsa.
