Wednesday, May 25, 2016

MAIN DISH: GRAIN FREE CHICKEN STUFFED PEPPERS (click here to print)


Grain-Free Chicken Fajita Stuffed Peppers
adapted from Holistically Engineered

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. 

  • for nutritional info, click here https://www.caloriecount.com/cc/recipe_analysis.php
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