Poivrons farcis au poulet

Ingrédients

• 1 lb. chicken breasts ((or use already cooked rotisserie chicken!))
• 4 bell peppers
• 1 onion
• 1 clove garlic
• 1/3 - 1/2 cup diced tomatoes
• 1 Tablespoon fajita seasoning (See recipe below to make your own!)
• salt and pepper to taste
• 2 cups cauliflower rice
• 2 avocados
• 1 cup fresh salsa
• cilantro
• 1 lime (sliced)
• 1 Tablespoon chili powder
• 1.5 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)

Préparation

1. 1

   --- Prepare the Vegetables ---

2. 2

   Preheat your broiler. Cut the peppers in half lengthwise, remove the stems, and scoop out the seeds. Rub the insides and outsides with a little oil, then place on a lined baking sheet.

3. 3

   Broil for 3-4 minutes per side, until softened slightly. If any char forms on the skin, allow the peppers to cool and then rub it off with your thumbs.

4. 4

   Dice the onion and garlic and set it aside.

5. 5

   Prepare the cauliflower rice (I saute the frozen kind straight from a bag over low heat, stirring occasionally, until warmed and beginning to brown). Slice the lime and avocados.

6. 6

   --- Prepare the Chicken ---

7. 7

   Cut the chicken into bite sized pieces & season with salt and pepper.

8. 8

   Heat oil in a large skillet over medium heat, then add the chicken in, stirring occasionally. Once the chicken begins to brown, add the onion to the pan and sauté together for another 5 minutes.

9. 9

   Stir in the fajita seasoning and tomatoes and bring to a simmer. Allow it to cook together for about 2-3 minutes, then remove it from the heat.

10. 10

    --- Assemble the Stuffed Peppers ---

11. 11

    Spoon the chicken into the peppers with prepared cauliflower rice, your favorite salsa, and sliced avocado, and enjoy!