Chicken Fajita Stuffed Bell Peppers

• Gluten free

• Meat

  • 2 Chicken breasts, organic

• Produce

  • 4 Bell peppers
  • 1/4 cup Cilantro
  • 1 tsp Garlic powder
  • 1/2 Tomato
  • 1/2 Yellow onion

• Condiments

  • 3 tbsp Lime juice

• Baking & Spices

  • 1 Pinch Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Coconut or olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 cup Cheese, organic

Found on smilesandwich.com

Ingredients

• 2 organic chicken breasts, sliced in half lengthwise
• 3 tablespoons lime juice
• 1/4 cup cilantro
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Pinch chili powder
• Salt and pepper, to taste
• 4 bell peppers, washed, seeds removed, cut in half
• 1/2 yellow onion, diced
• 1/2 tomato, diced
• Coconut or olive oil
• 1 cup shredded organic cheese

Directions

• Mix lime juice, cilantro, and all spices in a medium bowl. Place raw chicken in the bowl, stir to coat and marinade at least 1 hour or overnight.
• Preheat oven to 350 degrees F and grease a casserole dish. Bring a large pot of water to a boil. Boil bell pepper halves until soft, about 3 minutes, pushing them down with a spoon if they float. Once done, remove from pot and set aside.
• Heat oil in a medium pan and sauté chicken until cooked. Remove from pan, shred with two forks and set aside.
• In the same pan, sauté onion until its soft. Turn off the heat, and stir in the chicken and tomato.
• Arrange the pepper halves open side up in the casserole dish. Fill each pepper with chicken mixture and cheese. Bake, covered with foil, about 15 minutes. Uncover and bake 5 minutes more until cheese is melted. Garnish with fresh cilantro.