Low Carb Stuffed Peppers

A low carb option packed full of flavor.

Serves 4+


Pico De Gallo Ingredients:


Combine all the pico de gallo ingredients in a bowl, mix and set in the fridge until you are ready to use. 

Next in a large pan on medium/high heat, add the avocado oil and once the oil is hot add the chicken. Season the chicken with a little salt and pepper. Once the chicken begins to brown, add the diced onion, garlic, chili powder, oregano, cumin, paprika, and cayenne pepper. Stir until everything is evenly combined then continue to cook until the onions turn translucent. Now add the green chilies and cauliflower rice. Season the cauliflower rice with a little salt and pepper then continue to fry until the rice begins to soften. Finish with the green onion, cilantro, and lime juice. Give one final mix and taste it then adjust the seasoning to your liking. Set aside. 

Preheat the oven to 400F.

Now cut the bell peppers in half lengthwise and scoop out the seeds. Place the peppers in a 9×13 casserole dish, and fill each pepper with the filling mixture then top with shredded cheese. 

Bake in the oven for about 20-30 minutes or until the peppers are soft.

Serve the stuffed peppers with some pico de gallo on top, sliced avocado if you choose, and garnish with more chopped cilantro and a lime wedge. 



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