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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:

  1. Preheat oven to 425 degrees
  2. Rinse and split peppers in half through stems (remove stems and seeds)
  3. Heat 1 TBSP oil in skillet, saute onions and mushroom if using for 2-3 minutes
  4. While onions are heating, season the meat with 1/2 tsp salt, pepper cumin and chili powder
  5. Add meat to skillet and cook 5 minutes or until just done
  6. Mix meat and onion mix with cauliflower rice, 1/2 the cheese in a large bowl
  7. Squeeze 1/2 of lime over mixture
  8. Wipe skillet clean and heat up the remaining TBSP of oil
  9. Place peppers into skillet and cook 2-3 minutes
  10. Spoon meat mixture into each half pepper;  place into oven
  11. Cook 20 minutes, remove from oven, sprinkle other half of lime juice over stuffed peppers
  12. Sprinkle rest of cheese over stuffed peppers and replace in oven for another 5-7 minutes or until cheese is melted, golden and bubbly!
  13. Serve with fresh cilantro for garnish if desired and sour cream or Mexican crema, guacamole and pico de gallo
  14. Tips: I've used leftover pulled pork. Just season and heat up!


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