Boil the chicken with all the spices under filling for 20 minutes or until chicken is cooked through. Cool it down, then shred.
While the chicken is boiling, wash the peppers, then slit the peppers in half and scrape the seeds. Then dip it in 2 cups water mixed with lemon juice for 15 minutes, then drain.
Take a pepper fill with the shredded chicken and a slice of cheese, cut the cheese to fit the size of the pepper. Repeat with all the peppers.
Now dip the pepper in dairy free milk then dredge in gluten free all purpose flour, then dip again in the milk then dredge in gluten free bread crumbs. Repeat this step twice for each pepper to ensure the coating sticks.
Once all the peppers are coated with bread crumbs, put them in the refrigerator for 15 minutes. Then fry until golden, serve hot.