Recipes CHICKEN ENCHILADA CAULIFLOWER RICE STUFFED PEPPERS | Easy Food & Drink

INGREDIENTS

• 1 tablespoon avocado or extra virgin olive oil
• 1/2 small red onion, chopped
• 16 ounces riced cauliflower
• 2 cloves garlic, minced
• Fresh Juice of 1 Lime
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups cooked chicken breast, diced
• 1 cup enchilada sauce
• 1 can (15 ounce) black beans, drained and rinsed
• 4 large bell peppers (I used red & yellow but use whichever color you like)
• 1 cup shredded cheddar
• Toppings:
• 1 medium Avocado
• Salsa
• Cilantro

INSTRUCTIONS

1. Preheat oven to 375 degrees F and grease a 9x13 inch baking dish with nonstick cooking spray. Set aside.
2. Heat the oil in a large skillet over medium heat.
3. Add the onion and saute until softened, 5 minutes. Add the cauliflower rice, garlic, lime juice, chili powder, cumin, salt, and pepper. Stir to combine. Then let cook until slightly softened, 2 - 3 minutes. (You don't want to fully cook it as it will continue to cook in the oven.)
4. Add the chicken, enchilada sauce, black beans, and stir to combine.
5. Divide the mixture between the peppers. Top with cheese. Cover with foil then place in oven and bake for 20 minutes. Remove foil and continue baking 10 minutes, or until cheese is melted and peppers are warmed through.
6. To serve, top with avocado, salsa and cilantro.

NOTES

*These serving sizes are rather large! If you wish, this dish can serve 8, 1/2 pepper each. Then serve with a side of brown rice! *To make dairy free, leave off cheese. They are still delicious that way! *To make paleo, leave out the black beans, and the cheese is your choice, if you choose to consume it.

source : here