Low Carb Cheesy Mexican Rice Stuffed Peppers W Fajita Chicken And Shrimp
How to Make It
Step 1
Bring a large pot of water to a boil over high heat on the stove. While the water is coming to a boil, prepare a large green bell pepper (a whole pepper makes 2 servings) by slicing away the top and removing the stem and seeds. Slice each bell pepper into 2 halves and place them in the boiling water. Boil the peppers for only 3 minutes before removing them to cool on a clean surface. Turn on your oven as well to preheat to 350 degrees.
Step 2
Next, brush a seasoned sheet tray with olive oil. In a small dish, mix together the seasoned salt, pepper, onion powder, cumin, cayenne, paprika, garlic powder, and oregano. If you don’t want a spicy mix, you can omit the cayenne. Pat your chicken breast dry and cut it into1 or 2-bite sized pieces. In a large mixing bowl, toss the pieces of chicken with about ¾ of the spice mix. Keep tossing until the chicken has picked up all the seasoning in the bowl.
Step 3
Arrange the chicken on the oiled tray and bake for 15 minutes. While the chicken is baking, you can prepare the shrimp. Peel and devein the shrimp, and add them to the large mixing bowl. Toss the remaining fajita seasoning with the shrimp until the shrimp has picked up all the seasoning in the bowl. Once the chicken has finished cooking for 15 minutes, move the chicken to the outer edge of the tray. Add the seasoned shrimp to the center of the pan and bake for an additional 10 minutes.
Step 4
When the chicken and shrimp are done baking, you can set the tray aside to rest. While the chicken and shrimp are in the oven, you can prepare the stuffed peppers. In a wide pan over high heat, cook the cauliflower rice with the salt, pepper, paprika, and garlic powder. Cook until the cauliflower rice turns golden in the pan and the spices char. Once cooked, turn the heat down to low.
Step 5
Move the cauliflower rice to the outer edge of the pan. Melt the butter in the center of the pan. Then, melt room-temperature cream cheese into the butter. Continually stir the butter and cream cheese to avoid burning. Once they’re both melted, stir in the cauliflower rice until your rice is completely coated in butter and cream cheese. The rice will thicken and congeal slightly.
Step 6
Place the cooled bell pepper halves in a glass baking dish. Use a spoon to fill each pepper with the cheesy rice mixture. You can gently pack down the rice so it fills the peppers without spilling out. Then, top the stuffed peppers with about 1 ½ TB shredded cheddar per serving. Place the dish of stuffed peppers in the oven for 7 minutes, or until the cheese melts. Serve 1 stuffed pepper with about 5-7 pieces of chicken and 3 pieces of shrimp per serving.
Ingredients
- Green Bell Pepper – 6 ounce
- Olive Oil – 1 tablespoon
- Seasoned Salt – 1-½ teaspoon
- Black Pepper – ¾ teaspoon
- Onion Powder – ¾ teaspoon
- Cumin, Ground – 1-½ teaspoon
- Cayenne – ½ teaspoon
- Paprika – 1 teaspoon
- Garlic Powder – ½ teaspoon
- Oregano, Dried – ½ teaspoon
- Chicken Breast Boneless Skinless Raw – 10 oz
- Raw Shrimp – 6 large
- Cauliflower Rice – 6 ounce
- Salt – ¼ teaspoon
- Black Pepper – ¾ teaspoon
- Paprika – 1 teaspoon
- Garlic Powder – ½ teaspoon
- Unsalted Butter – 1 tablespoon
- Cream Cheese, Brick – 2 tablespoon
- Natural Sharp Shredded Cheddar Cheese by Essential Everyday – 3 tablespoon