Chicken Stuffed Peppers (Mexican Flavors)

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• 2 tbsp + 1 tbsp + 1 tbsp Olive oil
  Ingredient note

  Source: 2 tbsp Olive oil; Source: 1 tbsp Olive oil; Source: 1 tbsp Olive oil
• 2 tbsp Lime juice
  Ingredient note

  Source: 2 tbsp Lime juice
• 1 tbsp Fajita seasoning
  Ingredient note

  Source: 1 tbsp Fajita seasoning
• 1 lb Boneless skinless chicken breasts (cut into small cubes)
  Ingredient note

  Source: 1 lb Boneless skinless chicken breasts (cut into small cubes)
• 6 each large Bell peppers
  Ingredient note

  Source: 6 large Bell peppers
• 1/4 tsp Sea salt
  Ingredient note

  Source: 1/4 tsp Sea salt
• 1 each medium Onion (diced)
  Ingredient note

  Source: 1 medium Onion (diced)
• 4 cloves Garlic (minced)
  Ingredient note

  Source: 4 cloves Garlic (minced)
• 1 cup Mexican cheese blend
  Ingredient note

  Source: 1 cup Mexican cheese blend
• 2 cups Cooked cauliflower rice (or cooked white rice if it fits your lifestyle)
  Ingredient note

  Source: 2 cups Cooked cauliflower rice (or cooked white rice if it fits your lifestyle)
• 1 tbsp Fresh cilantro (chopped)
  Ingredient note

  Source: 1 tbsp Fresh cilantro (chopped)

1. In a large bowl, whisk together the olive oil, lime juice, and fajita seasoning. Add the chopped chicken and toss to coat. Marinate for 20 minutes, or refrigerate overnight.
2. Preheat the oven to 400 degrees F (204 degrees C).
3. Cut off the tops of the bell peppers. Remove the seeds and white flesh. In case peppers don’t stand up, slightly chop their bottoms to level. Brush the insides of the peppers with olive oil. Season very lightly with sea salt.
4. Roast peppers for about 20 minutes, until they begin to soften and brown on the edges.
5. Meanwhile, prepare the filling. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chopped onion and cook, stirring occasionally, for about 5 minutes, until softened.
6. Add minced garlic and stir for 1-2 minutes, until fragrant. Remove onions and garlic from the skillet.
7. In the same skillet, cook the marinated chicken over medium heat for 5-7 minutes, until chicken pieces are cooked through. Drain excess liquid from the pan. Remove from heat.
8. Stir in the cooked cauliflower rice (or white rice) and chopped cilantro. (If using cauliflower rice, you could also add it uncooked and cook for a few minutes at this step.)
9. Divide the chicken filling among the prepared peppers. Top with Mexican cheese blend.
10. Return chicken stuffed peppers to the oven and bake for another 10-15 minutes, until the cheese melts.