Chicken Fajita Stuffed Peppers {Paleo}

Chicken Fajita Stuffed Peppers {Paleo}

from paleorunningmomma.com

These Paleo Chicken Fajita Stuffed Peppers are super easy to make and packed with goodies! Bell peppers are filled with flavorful chicken and vegan cheese, baked, and topped with all your favorites like fresh pico de Gallo, avocado and dairy free sour cream. Paleo, dairy free and keto friendly.

Ingredients

  • 4 bell peppers (any colors)
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 4 cloves garlic (minced)
  • 1 1/4 lbs boneless skinless chicken thighs (cut into bite size pieces)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Sea salt and freshly ground black pepper
  • 1 1/2 cups cauliflower rice (fresh or frozen)
  • 4 oz can diced green chiles
  • 2 tablespoon fresh cilantro (plus more for garnish)
  • Juice of one lime
  • 3/4 cup shredded cheddar style vegan cheese (optional* - see note!)
  • Dairy free sour cream (such as Kite Hill, for garnish)
  • Pico de gallo (for garnish)
  • Avocado slices (for garnish)

Directions

  1. 1

    Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the pepper halves in the dish face up. Preheat your oven to 400°F.

  2. 2

    Heat a large skillet over medium heat and add the oil once heated.

  3. 3

    Add the chicken and season all over with chili powder, cumin, sea salt and pepper. Cook, stirring, until browned on all sides.

  4. 4

    With the chicken still in the skillet, add the onions and saute for about a minute until soft and fragrant, then add the garlic and sauté another 40 seconds.

  5. 5

    Add another tablespoon of olive oil if necessary and add the cauliflower rice and chilis and season with salt, pepper, lime juice and stir to combine with the chicken mixture. Cook another 30 seconds and remove from heat**

  6. 6

    Spoon the chicken/rice mixture into the peppers to fill, then top with the vegan cheddar shreds (if using.)

  7. 7

    Bake in the preheated oven for 18-20 minutes. I like my peppers to still have some crunch, you might want to bake a couple of minutes longer if you like them softer.

  8. 8

    Before serving, top with sliced avocados, fresh salsa, cilantro, and dairy free sour cream (or whatever toppings you prefer!) Enjoy!