Description
These Chicken Fajita Stuffed Peppers (low-carb) are a vibrant, protein-packed dinner filled with seasoned chicken, cauliflower rice, and melted cheese. A flavorful twist on traditional fajitas without the carbs.
Ingredients
3 bell peppers, sliced in half lengthwise
1 tablespoon avocado oil
1 onion, diced (white or yellow)
2 tablespoons homemade taco seasoning
Salt and pepper, to taste
1 (12-ounce) bag frozen riced cauliflower, cooked
1 lb boneless, skinless chicken breasts, cubed
1 tablespoon chopped cilantro
1/2 cup Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
3 tablespoons salsa
1/2 cup Chobani or Fage Greek Yogurt
Instructions
1. Preheat the oven to 375°F. Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in a baking dish.
2. In a large skillet, heat avocado oil over medium-high heat. Add diced onion and sauté for 5 minutes until softened. Stir in minced garlic and cook until fragrant.
3. Add cubed chicken, taco seasoning, salt, and pepper. Cook for 6–8 minutes until the chicken is fully cooked and golden brown.
4. In a separate skillet, sauté riced cauliflower for 3–5 minutes until tender. Add it to the cooked chicken mixture along with chopped cilantro. Stir well to combine.
5. Spoon the chicken mixture into each bell pepper half. Do not overfill.
6. Cover the baking dish with foil and bake for 20 minutes. Remove the foil, sprinkle shredded cheese on top, and bake uncovered for 5–7 minutes until melted and bubbly.
7. Serve warm topped with salsa, Greek yogurt, and a sprinkle of cilantro.
Notes
You can substitute cauliflower rice with cooked jasmine or brown rice if desired.
For softer peppers, pre-bake them empty for 10 minutes before stuffing.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, bake at 350°F for 10 minutes or microwave for 2–3 minutes.
To freeze, wrap individual stuffed pepper halves in foil and freeze for up to 2 months.
Use Crystal Original Hot Sauce or Texas Pete Original Hot Sauce for a mild spicy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American