Fajita Chick’n Stuffed Peppers

Recipe:

Fajita Chick’n Stuffed Peppers

Serves: 3-6
Prep Time: 5 minutes
Cooking: 40 minutes
Recipe By: Elizabeth Varga

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Ingredients

1 package Abbot’s Butcher Fajita Chick’n

3 large bell peppers

Extra virgin olive oil

12 oz frozen cauliflower rice

¾ cup black beans

½ cup red onion, diced

2 tsp cumin

2 tsp chili powder

1 tsp salt

For serving:

Sliced avocado

Vegan sour cream

Cilantro

Description

Stuffed peppers are the best way to use our new Fajita Chick’n! Smoky and bold in flavor, we paired our Fajita Chick’n with black beans and cauliflower rice for a cozy high protein meal that’ll nourish the stomach and the soul.

Method

  1. Cook frozen cauliflower rice according to package instructions.

  2. Preheat oven to 425°F. Slice the peppers in half vertically and scoop out the seeds and membrane.

  3. Brush peppers liberally with olive oil and arrange cut side up in a 9x13 baking dish. Bake for 30-40 minutes, until very soft and well browned.

  4. Meanwhile, cook the Fajita Chick’n according to the package instructions.

  5. Add the cauliflower rice, black beans, red onion, and spices to the pan with the chick’n. Toss to combine.

  6. Divide the chick’n mixture into the peppers, stuffing them generously. Return pan to the oven and bake for 10-15 minutes more.

  7. Serve with avocado, vegan sour cream, and fresh cilantro.

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