It’s no secret that I love meals that are easy to whip together and even better – ones that can be packed up and enjoyed later on! I’m not a massive fan of cooking, but I sure love a good meal so it’s always a treat when something comes together with ease but tastes like it took ages to make.
These stuffed peppers are delicious fresh out of the oven, but they also travel really well so can be taken to work as leftovers for lunch the following day. I like to streamline the meal even further by popping the chicken breasts in the slow cooker in the morning (add chicken stock, 1 cup of water, and garlic), letting them cook all day, then putting the stuffed peppers together in a flash that evening. Not only will dinner come together quicker, but chicken cooked in the slow cooker is SO juicy!
2 chicken breasts, cooked and shredded
½ a large yellow onion, chopped
2 cups riced cauliflower
2 tbsp. fajita seasoning
2/3 cup of water
6 bell peppers
Eatlean protein cheese (optional)
Preheat oven to 180°C.
Trim the tops off the peppers and remove the seeds.
Place the peppers into the cavity of a muffin tin, and place the muffin pan on a baking sheet.
Melt about 1 tbs. ghee or butter in a large skillet over medium heat. Add onions and cook for 2-3 minutes until beginning to soften.
Add cauliflower and cook for another 2-3 minutes. Add the chicken, seasoning and water. Stir to combine and again and cook for another minute or two.
Fill the cavities of the peppers with the filling and then top with the cheese, if using. Place the peppers in the oven and bake for 25-30 minutes. If using the cheese, finish the peppers off under the broiler to crisp up the tops.
And voila! Enjoy 🙂