I would have a hard time saying “No” if approached with the option of having fajitas for every meal. While I love the taste of soft tortillas combined with chicken and other fajita ingredients, sometimes I want to switch it up. By using bell peppers as the bowl, you’re able to enjoy the fajita taste you love while also enjoying a lower-carb option. It may even be my new favorite way to enjoy cauliflower rice! These fajita stuffed peppers inspired by Paleo Running Momma are filling, healthy, and delicious. I mean, really, who can resist delicious melted cheese (vegan or other) on anything?
Fajita Stuffed Peppers
Ingredients
4 Bell Peppers, any color(s)
1 Tbsp Olive Oil
1 Large Onion, Chopped
4 Garlic Cloves, minced
1 1/4 lbs Boneless Skinless Chicken Thighs, cut into bite-size pieces
1 Tbsp Chili Powder
2 tsps Cumin
Sea Salt and Freshly Ground Black Pepper
1 1/2 cups Cauliflower Rice, Fresh or Frozen
4 oz can Diced Chiles
2 Tbsps Fresh Cilantro, plus more for garnish
1 Lime, juiced
3/4 cup Cheddar Cheese, shredded (Or, cheddar-style vegan cheese)
Extras: Low-fat sour cream, pico de gallo
Instructions
Lengthwise, cut the peppers in half. Remove the seeds and membrane. Coat or spray a baking dish with avocado oil and place the pepper halves (face up) in the dish.
Preheat your oven to 400°F. Heat a large skillet over medium heat and add the oil once heated.
Add the chicken and season well with chili powder, cumin, sea salt, and pepper. Cook, stirring, until browned on all sides. While the chicken is still in the skillet, add the onions and sauté for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds.
If necessary, add another tablespoon of olive oil and add the cauliflower rice and chilis. Season with salt, pepper, and lime juice; stir to combine with the chicken mixture. Cook another 30 seconds and remove from heat. Spoon the chicken/rice mixture into the peppers to fill, then top with the vegan cheddar shreds (if using.)
Bake in the preheated oven for 18-20 minutes. For softer/less crunchy peppers, leave them to bake for a couple of minutes longer. Top with whichever topping you prefer (sliced avocados, salsa, cilantro, low-fat sour cream etc).
Enjoy!
Related:
Delicious Slow Cooker Fajita Soup