Ingredients

The following ingredients have 8 Servings
  • 4 large bell peppers *any color
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 cup cauliflower rice *see tip below
  • 4 cups pre-shredded chicken *see tip below
  • 1 can diced tomatoes
  • 1 can black beans, drained & rinsed *see tip below
  • ¼ cup gluten free taco seasoning *see tip below
  • 1 small lime
  • 1 cup shredded cheese, Mexican blend
  • Chives, sour cream, avocado, guacamole, additional lime juice, salsa, chopped cilantro

Instruction

  • Fill a large pot with HOT water, place on stovetop on high heat. Salt water generously.
  • Preheat oven to 350°F.
  • Cut peppers in half lengthwise, remove stem and seeds and place peppers halves in the hot water. Once water begins to boil, reduce heat to medium/low. Set a timer for 10 minutes. *Note – If you like a crunchier pepper you can reduce simmer time.
  • While peppers simmer, place a large, deep sauté pan on the stove top. Add olive oil and turn heat to medium, *I recommend using a large 3-5 quart sauté pan. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.
  • Dice onion and add it to your pan. Sauté onion for 3-5 minutes. Once onion is starting to become translucent, add cauliflower rice, shredded chicken, diced tomatoes, black beans, juice from ½ of your lime and taco seasoning. Allow everything to simmer together for around 5 minutes.
  • Remove pepper halves from hot water with tongs and place them in a baking sheet. Scoop filling into peppers and sprinkle with shredded Mexican blend cheese. Bake for 10 minutes. Broil for 1-2 minutes if you'd like to brown the cheese a bit.
  • Allow peppers to cool for 5-10 minutes, add toppings and serve with chips and guacamole on the side (if desired)!