Ingredients

The following ingredients have 8 Servings
  • 4 red (orange or yellow bell peppers)
  • 1 large onion (or 2 small) (chopped)
  • 2 cloves garlic (crushed)
  • 2 1/2 cups chopped tomatoes
  • 1 tbsp olive oil
  • 3 chicken breasts (cut into 1 inch pieces)
  • 3 tbsp cumin
  • 2 tsp smoked paprika
  • 1/2 tsp chilli powder (or more as needed)
  • 2 tbsp lime juice
  • 3 cups cauliflower rice (approx 1 small cauliflower)
  • 1/4 cup chopped cilantro
  • 1 avocado (diced)
  • 1/4 cup salsa
  • 1 jalapeno (thinly sliced)

Instruction

  • Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  • Cut the peppers in half and remove the seeds. Place them on a baking sheet and bake for 10 minutes. Remove from the oven
  • In a pan on medium high heat, sauté the onion, garlic and tomatoes in olive oil for 2 minutes until the onion becomes translucent in colour.
  • Add the chopped chicken and cook for 4-5 minutes until the chicken is cooked through. Lower the heat to medium and add in the cumin, paprika, chilli powder and lime juice.
  • Add in the cauliflower rice and cilantro and stir to ensure everything is well combined. Cook for 3-4 minutes until the cauliflower becomes tender (don't overcook it!).
  • Fill each pepper with the mixture and return to the oven to cook for 10 more minutes.
  • Top the peppers with chopped cilantro, jalapenos, avocado or salsa before serving.