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Prep time
1 hour
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Cook time
40 minutes
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Serves
6
Author Notes
Dairy, Gluten And Egg Free Mini Pepper Bites. Delicious and allergy friendly appetizer with chicken and vegan cheese. —Limitless Allergies
Ingredients
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20
different colored mini peppers
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2 cups
water
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2 tablespoons
lemon juice
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dairy free mozzerella cheese slices/shreds, as required
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1/2 pound
chicken
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1 teaspoon
salt
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1 teaspoon
black pepper powder
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1 teaspoon
paprika
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1 tablespoon
soy sauce
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1 tablespoon
hot sauce/peri peri sauce
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2
garlic cloves, crushed
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1 cup
gluten free all purpose flour
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1 cup
gluten free bread crumbs
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dairy free milk, as required
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oil, for frying
Directions
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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.
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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.
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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.
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Once all the peppers are coated with bread crumbs, put them in the refrigerator for 15 minutes. Then fry until golden, serve hot.
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