My kids love chicken but they are pretty picky when it comes to veggies. So I often have to hide the veggies a bit. These peppers are great for that. My kids will not eat the bell peppers but they love the filling. Actually, there is enough filling for 2 servings without bell peppers.
When I created this recipe and it turned out the way I wanted, I took 3 of the bell peppers to my husband who had to work a 24-hour shift at the time. He shared the dish with his co-worker. His co-worker was impressed and my husband later told me that he thought this was the best stuffed pepper dish I have ever prepared. I call that a win :-) I hope you try it and enjoy it as much as my family. Let me know what you think by commenting on this post. I look forward to hearing your feedback and how you may have changed the recipe to make it perfect for your family.
I love cooking with coconut oil when I make chicken and veggies. The coconut-ty flavor is perfect for chicken and most veggies.
When I created this recipe and it turned out the way I wanted, I took 3 of the bell peppers to my husband who had to work a 24-hour shift at the time. He shared the dish with his co-worker. His co-worker was impressed and my husband later told me that he thought this was the best stuffed pepper dish I have ever prepared. I call that a win :-) I hope you try it and enjoy it as much as my family. Let me know what you think by commenting on this post. I look forward to hearing your feedback and how you may have changed the recipe to make it perfect for your family.
I love cooking with coconut oil when I make chicken and veggies. The coconut-ty flavor is perfect for chicken and most veggies.
4 servings
(If you are doing the 21-Day Fix: 2 green, 1 yellow, 1/2 blue, 1 red per pepper)
(If you are doing the 21-Day Fix: 2 green, 1 yellow, 1/2 blue, 1 red per pepper)
Ingredients:
4 bell peppers (color of your choice; I like the flavor of the orange ones)
1 lbs of chicken breast, cut into cubes
6 slices of low-sodium turkey bacon
1/2 - 1 cup of unsalted chicken stock
2 tsp of coconut oil
1 jar of tomato sauce or salsa (I used Muir Glen organic garlic salsa)
2-3 garlic cloves, grated
1/2 a yellow onion, chopped
2 cups of mushrooms, sliced
1 1/2 - 2 cups of grated cauliflower
4 yellow containers (about 2 cups) of cooked (brown) rice
2 blue containers (about 2/3 cup) of shredded cheese (1 used Mexian 4-cheese)
2 tsp each black pepper, garlic powder, onion powder, Mrs Dash Lemon Pepper and Mrs Dash Garlic & Herb
2 tbsp low-sodium soy sauce
½ tsp salt (optional; I used Himalayan Salt)
1 lbs of chicken breast, cut into cubes
6 slices of low-sodium turkey bacon
1/2 - 1 cup of unsalted chicken stock
2 tsp of coconut oil
1 jar of tomato sauce or salsa (I used Muir Glen organic garlic salsa)
2-3 garlic cloves, grated
1/2 a yellow onion, chopped
2 cups of mushrooms, sliced
1 1/2 - 2 cups of grated cauliflower
4 yellow containers (about 2 cups) of cooked (brown) rice
2 blue containers (about 2/3 cup) of shredded cheese (1 used Mexian 4-cheese)
2 tsp each black pepper, garlic powder, onion powder, Mrs Dash Lemon Pepper and Mrs Dash Garlic & Herb
2 tbsp low-sodium soy sauce
½ tsp salt (optional; I used Himalayan Salt)
Instructions:
Preheat the oven to 325F.
Cook rice or according to package instructions.
In a skillet with a little extra-virgin olive oil and the coconut oil , saute 1/2 of the onion and garlic until tender, add the chicken. Add the chicken stock and the spices and brown the chicken.
In another skillet with a little extra-virgin olive oil, saute the remaining onion. Add the mushrooms and saute for a couple of minutes. Then add the chicken stock, soy sauce and the cauliflower. Let everything simmer until almost all chicken stock has been absorbed by the mushrooms. This should not take long at all.
Meanwhile, chop the tops off bell peppers. Heat a large pot of water to boiling. Boil peppers for 3 minutes and remove.
Open the jar of salsa spread it in the bottom of a small baking dish.
In a large mixing bowl, combine the chicken, the mushroom/cauliflower mix, 1 blue container (or 1/3 cup) cheese, and the rice. Mix well. Season more as desired.
Fill each pepper with mixture. Top with the remaining cheese.
Bake at 325F for 20-25 minutes or until cheese is bubbly and slightly brown.
Cook rice or according to package instructions.
In a skillet with a little extra-virgin olive oil and the coconut oil , saute 1/2 of the onion and garlic until tender, add the chicken. Add the chicken stock and the spices and brown the chicken.
In another skillet with a little extra-virgin olive oil, saute the remaining onion. Add the mushrooms and saute for a couple of minutes. Then add the chicken stock, soy sauce and the cauliflower. Let everything simmer until almost all chicken stock has been absorbed by the mushrooms. This should not take long at all.
Meanwhile, chop the tops off bell peppers. Heat a large pot of water to boiling. Boil peppers for 3 minutes and remove.
Open the jar of salsa spread it in the bottom of a small baking dish.
In a large mixing bowl, combine the chicken, the mushroom/cauliflower mix, 1 blue container (or 1/3 cup) cheese, and the rice. Mix well. Season more as desired.
Fill each pepper with mixture. Top with the remaining cheese.
Bake at 325F for 20-25 minutes or until cheese is bubbly and slightly brown.
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