Stuffed Green Peppers
Paleo | Whole 30 | Gluten Free
Serving Size 4
Total Time 45 Minutes
1 white onion, diced
1 jalapeno, seeded and diced
4 cloves garlic, smashed
2 tbsp avocado or olive oil
salt and pepper, to taste
4 oz can mild chopped green chiles
1/2 cup packed fresh cilantro
1 cup chicken broth
1/2 tsp ground cumin
1/4 tsp dried oregano
juice of 1 lime
2 cups shredded chicken (about 3 breast)
6 green bell peppers, cut in half, insides removed
1 bag frozen cauliflower
Toppings - thinly sliced jalapeño, avocado, chopped cilantro, finely diced red onion
Preheat oven to 375 degrees.
Remove husks and rinse the tomatillos.
Place on a baking sheet and roast in the oven for 30 minutes.
Meanwhile, heat a skillet over medium heat. Add oil, onions, jalapeño, garlic, and a pinch of salt and pepper. Sauté until tender, about 7-10 minutes.
When tomatillos are done, place in a blender with the sautéed onion mixture, broth, cilantro, green chiles, cumin, oregano, and lime juice and blend until smooth. Add additional salt and pepper, to taste.
Reduce heat in the oven to 350 degrees.
In the same skillet used before, heat up caulirice and put to the side.
In a bowl, combine the shredded chicken and caulirice with 1/2 cup of the enchilada sauce. Toss to coat - add more if mixture is dry.
Fill each bell pepper with mixture (either cut off the tops or slice peppers in half).
Pour 1 cup of sauce in a casserole dish. Place stuffed bell pepper in the dish standing up. Sometimes it helps to cut the bottoms to help them stay standing up.
Pour 1-2 more cups of enchilada sauce on top and bake at 350 for 20 - 30 minutes, until bell peppers are soft.
Remove from oven and top with garnishes - cilantro, jalapeño, red onion, and avocado.
tips & tricks
If slicing the tops off the pepper, slice the bottom to make peppers stand up.
Mixture can also be served in tortillas.
My favorite tortillas are Siete almond flour.