#1,468: Chicken Fajita Unstuffed Peppers

As I've mentioned before, I'm not a huge fan of stuffed peppers, so when I find a recipe that is for "stuffed peppers" I just dice up the peppers and add it right into the dish making it an "un-stuffed" version instead.  That's exactly what I did for this recipe too.

I liked this recipe, but I didn't love it.  I think it was the fajita seasoning though!  I would make this again but substitute taco seasoning in place instead.  Besides the fajita seasoning though, I did LIKE this.  I ate it over roasted veggies. It would have been good with cheese added on top too.  

2 chicken breasts, cooked and shredded (I used 12 oz of canned chicken)

1/2 a large yellow onion, chopped

2 cups riced cauliflower (place raw cauliflower in a food processor and pulse until finely shredded)

2 Tbsp Fajita seasoning

2/3 cup of water

6 bell peppers (I used 2)

15 oz can petite diced tomatoes, drained

1/4 c chopped kale

Preheat oven to 350 F.  (I lightly sprayed an 8x8 pan since I was making this as a casserole instead).  

I omitted this step: Trim the tops off the bell peppers and remove the seeds.

Place the bell peppers into the cavity of a muffin tin (regular or jumbo depending on the size of your peppers). And place the muffin tin pan on a baking sheet.

Heat ghee or cooking oil of choice In a large skillet over medium heat. Add the onions and cook for 2-3 minutes. Next, add the cauliflower rice and cook for another 2-3 minutes.

Add the chicken, seasoning, and water then stir to combine. I also added the diced bell pepper, petite diced tomatoes, and kale at this point too. Cook for an additional minute.

Fill the cavities of the peppers with the filling and then top with cheese (if desired).  I put mine all in a 8x8 pan.  Place the peppers in the oven and bake for 25-30 minutes.