Sunday, August 31, 2014

Chicken Fajita Stuffed Peppers

2 chicken breasts, cooked and shredded
1/2 a large yellow onion, chopped
2 cups riced cauliflower
2 tbs. fajita seasoning
2/3 cup of water
6 bell peppers
shredded raw cheddar (optional)

Preheat oven to 350.

Trim the tops off the peppers and remove the seeds.

Place the peppers into the cavity of a muffin tin, and place the muffin pan on a baking sheet.

Melt about 1 tbs. ghee or butter in a large skillet over medium heat. Add onions and cook for 2-3 minutes until beginning to soften.

Add cauliflower and cook for another 2-3 minutes. Add the chicken, seasoning and water. Stir to combine and again and cook for another minute or two.

Fill the cavities of the peppers with the filling and then top with the cheese, if using. Place the peppers in the oven and bake for 25-30 minutes. If using the cheese, finish the peppers off under the broiler to crisp up the tops.

Source: The Preppy Paleo

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