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Gluten Free Pepper Boats Appetizer - Featuring Fiesta Dishes
Paula Schuck
Tasty and nutritious gluten free appetizer.
5
from
6
votes
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Appetizer
Cuisine
Canadian
Servings
24
Ingredients
1x
2x
3x
Mini Rainbow peppers - one bag should contain at least 20
1/4
package Cream cheese
1
cup
of Rice
Rosemary
1
Broiled chicken breast
3
tablespoons
shredded cheddar cheese
Instructions
Cut the peppers in two sideways and clean them out. Wash and rinse as well. Then set aside.
Cook the chicken breast without any seasoning other than salt and pepper.
Dice the chicken.
Boil rice until moist. Remove from heat and let cool.
Add about 1/4 teaspoon of crushed rosemary.
Add the cream cheese and mix together.
The mixture should be moist so be sure to blend so that cream cheese covers the rice. If it doesn't seem like enough add a bit more cream cheese.
Place on a cookie sheet.
Top with a small amount of the shredded cheddar cheese.
Turn oven to 325 and cook for 5-10 minutes, covered.
Serve warm
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