Recipes
Low Carb Fajita Stuffed Peppers
This recipe was adapted to make it #LCHF #KETO #NSNG healthy from Food Network.com
PREP TIME: 15 minutes
COOK TIME: 35-40 minutes
INGREDIENTS:
- 1 pound ground chicken (or chicken breast strips, pulled pork or chopped flank steak)
- 4 large red or orange bell peppers
- 1 cup of cauliflower rice, cooked
- 1/2 - 1 medium onion, thin sliced or "julienne"
- 1 TBSP Chili powder
- 1 tsp ground cumin
- 8 oz rough cut sliced mushrooms (optional)
- fresh ground kosher, sea or Himalayan pink salt
- fresh ground pepper
- 2 TBSP avocado oil
- 1 fresh lime
- 8 0z. (1 cup) shredded 4 cheese Mexican Blend
DIRECTIONS:
- Preheat oven to 425 degrees
- Rinse and split peppers in half through stems (remove stems and seeds)
- Heat 1 TBSP oil in skillet, saute onions and mushroom if using for 2-3 minutes
- While onions are heating, season the meat with 1/2 tsp salt, pepper cumin and chili powder
- Add meat to skillet and cook 5 minutes or until just done
- Mix meat and onion mix with cauliflower rice, 1/2 the cheese in a large bowl
- Squeeze 1/2 of lime over mixture
- Wipe skillet clean and heat up the remaining TBSP of oil
- Place peppers into skillet and cook 2-3 minutes
- Spoon meat mixture into each half pepper; place into oven
- Cook 20 minutes, remove from oven, sprinkle other half of lime juice over stuffed peppers
- Sprinkle rest of cheese over stuffed peppers and replace in oven for another 5-7 minutes or until cheese is melted, golden and bubbly!
- Serve with fresh cilantro for garnish if desired and sour cream or Mexican crema, guacamole and pico de gallo
- Tips: I've used leftover pulled pork. Just season and heat up!