Tuesday, August 19, 2014

Grain-Free Chicken Fajita Stuffed Peppers


I've used cauliflower rice in a lot of ways (jambalaya, "fried" rice, risotto and so on...) but never thought to use it in stuffed peppers. My family's trademark stuffed pepper recipe from my childhood incorporated rice, so I thought I'd try my hand at making a grain-free alternative.

I was super excited when I found a recipe for chicken fajita stuffed peppers on Holistically Engineered. It look easy and kid-friendly to boot.

The recipe was quite easy to throw together, but I struck out a little with the kids (well one of the two) only because I used a bit to much spice to season the stuffing. The caveman, however, gave this a 10 out of 10 stars as prepared (and insists that I make this again).

I did use raw cheddar to top off the peppers and think it would have been a little boring without it. If you do use the cheese, I highly recommend turning on the broiler for the last minute in the oven to really crisp up the tops.

Another option or addition might be some guacamole to serve alongside, or perhaps a little chunky salsa.


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. 
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