I absolutely love Mexican food and will happily eat it every day for breakfast, lunch and dinner. These stuffed peppers are going to be a hit with anyone who shares my love for the flavours of lime, cumin, and chilli.
The peppers are the ideal sturdy base for a filling of cauliflower rice, tomatoes, onions, coriander, diced chicken and lots of seasoning. Sautéed shrimp or beef would make a great alternative to the chicken, and chopped mushrooms would add great substance for vegans.
I topped each pepper with some sliced avocado, salsa and grated cheddar for some added decadence. These keep for a few days in the fridge so I wouldn’t stress about making too many, they will quickly disappear.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 4 red orange or yellow bell peppers
- 2 onion chopped
- 2 cloves garlic crushed
- 2 1/2 cups chopped tomatoes
- 1 tbsp olive oil
- 3 chicken breasts cut into 1 inch pieces
- 3 tbsp cumin
- 2 tsp smoked paprika
- 1 tsp chilli powder or more as needed
- 2 tbsp lime juice
- 3 cups cauliflower rice approx 1 small cauliflower
- 1/4 cup chopped cilantro
- 1 avocado diced
- grated cheese
- 1/4 cup salsa
Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
Cut the peppers in half and remove the seeds. Place them on a baking sheet and bake for 10 minutes. Remove from the oven
In a pan on medium heat, sautee the onion, garlic and tomatoes in olive oil for 5 minutes until the onion becomes translucent in colour.
Add the chopped chicken and cook for 5-7 minutes until the chicken is cooked through. Lower the heat to medium low and add in the cumin, paprika, chilli powder and lime juice. Allow to simmer for 5 minutes.
Add in the cauliflower couscous and cilantro and stir to ensure everything is well combined. Cook for 3-4 minutes until the cauliflower becomes slightly tender (don't overcook it!).
Fill each pepper with the mixture and return to the oven to cook for 10 more minutes.
Serve warm topped with salsa, avocado or cheese