Cajun chicken stuffed peppers

Posted by on Dec 13, 2014 in Recipes, Wellbeing | 0 comments

Cajun chicken stuffed peppers

This is a great, easy recipe for lunch or dinner.  You really can’t go wrong and the sky is the limit as far as fillings go.  My favorite filling so far is the one I’ve listed here – cajun chicken with cauliflower rice.   The cauliflower is an awesome gluten free alternative to breadcrumbs and does a great job of filling out the mixture and evening up the meat to veggie ratio.  Roasting them in the oven gives enough time for the juices to get flowing on the inside, and the pepper turns beautifully soft and sweet, mmmmm…

Ingredients
1 chicken breast, cooked and shredded
4 bell peppers
1 red onion
1 cup diced tomatoes
1 head of cauliflower
2 cloves of garlic
1 teaspoon cumin
1 teaspoon cayenne pepper powder
1 teaspoon paprika
1 teaspoon dried oregano

Method

1) Preheat the oven to 160 degrees celsius.

2) Dice the red onion and cook with a little oil in a pan over a medium heat until transparent.

3) Chop the cauliflower head into florets and wizz up in a food processor until roughly the consistency of rice.

4) Add the cauliflower to the pan and stir in with the onion.

5) Toss in the spices.

6) Add the chicken breast and tomatoes and stir through, ensuring the spices equally coat everything.

7) Cut the top off of your peppers and throw away the seeds.

8) Use a spoon to tightly stuff the peppers with the chicken mixture.

9) Place the peppers in a roasting dish and cook in the oven for an hour.

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