Allergy Friendly Mini Pepper Bites

October 18, 2020 S Malik 10 Comments

allergy friendly mini pepper bites with dipping sauce

Dairy, Gluten And Egg Free Mini Pepper Bites are delicious and allergy friendly appetizer with chicken and vegan cheese. They take a little bit of time to make but are worth the effort.

Allergen Free

🥛 Dairy Free: this recipe uses vegan cheese in the filling
🌾 Gluten Free: the flour and the bread crumbs used are gluten free.
🥚 Egg Free: to coat the peppers with the crumbs first you need to dip them in some sort of liquid usually egg but here I use dairy free milk

Which kind of cheese to use

I used dairy free mozzarella cheese slices but I think shredded cheese would be much easier to mix and fill in with. You can also use any other flavor you like for example cheddar.

How to coat the peppers

To get the crumbs to stick to the peppers you need to coat them twice. First you dip them in milk then breadcrumbs then milk again them the crumbs. This is an important step to cover the pepper entirely and to prevent the coating from falling off while frying.

How to serve the allergy friendly mini pepper bites

Serve with your favorite dip as an appetizer or snack. The Homemade BBQ sauce I posted earlier on the blog, can be a good dipping sauce.

Learn more about the Plate it Safe initiative and what the icons in the recipe stand for.

1 hr 40 mins
Serves 6
Medium

RECIPE CONTAINS:

Substitutions

Ingredients

Adjust Servings:

	Peppers
	20 different colored mini peppers
	2 cups water
	2 tablespoons lemon juice
	Filling
	dairy free mozzerella cheese slices/shreds, as required
	1/2 lb chicken
	1 teaspoon salt
	1 teaspoon black pepper powder
	1 teaspoon paprika
	1 tablespoon soy sauce (see cook's notes)
	1 tablespoon hot sauce/peri peri sauce
	2 cloves garlic, crushed
	Coating
	1 cup gluten free all purpose flour
	1 cup gluten free bread crumbs
	dairy free milk, as required
	oil, for frying

Nutritional information

Protein

32g

Carbs

Fat

Sugars

Sat. Fat

194k

Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Steps

1 Done 30 mins	Wash hands with soap and water for 20 seconds. Boil the chicken with all the spices under filling for 20 minutes or until chicken is cooked through. Cool it down, then shred.
2 Done 15 mins	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.
3 Done 10 mins	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.
4 Done 10 mins	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.
5 Done 30 mins	Once all the peppers are coated with bread crumbs, put them in the refrigerator for 15 minutes. Then fry until golden, serve hot.
7 Done 20 sec	Wash hands with soap and water for 20 seconds.