Chicken Stuffed Baked Peppers [Dairy free Grains free, Preservatives free, Sugar free]

Red and green peppers

Minced chicken or lamb filled peppers have been a favourite for many years, a quick and easy to prepare dish that we generally cooked with green peppers.  Using red and yellow peppers in this recipe, which offer a sweeter taste than the green variety, added a certain piquantness to the dish combined with the pungency of the chicken, cooked Indian-style in a curry form worked well to quell the curry craving.

Cooked totally gluten, preservative and sugar free, and served with a fabulous tasting low carb herb and onion-infused cauliflower rice, this is both a filling and nutritious meal.  Again, relatively quick and easy to prepare.  That this recipe is versatile in it’s fillings is one that should tempt you to try it – it adds to the cooking experience and may turn into a fun cooking event….and a tasty one at that! :)

UPDATE ONE YEAR LATER

Baked peppers

Peppers stuffed with cauliflower-chickcen fried rice and baked

I re-visited this recipe (which I’ve cooked time and time again, with fillings including fish, veggies and cauliflower rice too, for vegan day meals)  in adding a chicken-cauliflower stir-fried rice to the baked peppers – an amazing tasting and nutritious meal indeed! For a vegan meal, omit the chicken and use the cauliflower rice recipe below.  Following the same method for the cauliflower rice, this time, including deboned chicken thigh strips, which I cooked in a combination of coconut amino’s and sugar free fish sauce, without stock liquid or water, and blended with fresh carrot shavings, diced, fresh pineapple, and stuffed into the peppers, which were then baked as per the recipe below.

Ingredients

2 firm and fresh peppers (I used green, red and yellow during different makes)

150g chicken breasts (cut into thin stir-fry styled strips)

1 tblsp olive oil

½ onion, thinly sliced

cumin seeds

fennel seeds

finely sliced green chilli

1 tsp freshly ground garlic and ginger

1-2 tsp mixed masala (a combo of chilli powder, tumeric powder, coriander powder, cumin powder and garam masala) – Preservative and sugar free

½ cup tomato puree (Preservative and sugar free) OR ½ cup home made tomato puree

Himalayan salt to taste

coconut oil OR extra-virgin olive oil for basting the peppers and greasing the baking dish or tray

Here’s How

Raw peppers

  • Preheat the oven to 180 degrees celcius.
  • Cut off the top of the peppers and retain the “lids”, remove the seeds and piths of the peppers and keep aside.
  • Heat a pot on the stove top and add in the olive oil and the seeds and bring to a sizzle.
  • Add in the sliced onion, garlic and ginger and green chilli and saute until the onions are translucent.
  • Now add in the masala, mixing briskly followed by the chicken strips.  Stir fry for a few minutes and add in the pureed tomato.
  • Cover and allow to cook for 8-10 minutes.

Chicken cooking

  • Lightly grease the peppers and the baking dish with melted coconut oil or olive oil.
  • Once the chicken mixture has cooked, add the chicken filling up to ¾ fill into the peppers, cover with the “lid”and bake for 15-20 minutes until the peppers are done, which will render them wrinkled-looking and fragrant.
  • Remove from the oven, remove lids, cool slightly and serve with cauliflower rice,.

Cooked peppers 

FOR THE CAULIFLOWER RICE

Cauliflower Rice

Ingredients

600g fresh cauliflower, pulsed in a food processor to produce rice
1 tblsp extra virgin olive oil
1 small red onion, finely slice
½ tsp freshly ground garlic
½tsp cumin seeds
2 tblsp chopped spring onion
2 green chillies finely chopped
salt and pepper to taste (I used Organic range coconut and lemongrass salt)
½ ½ cup home made chicken or vegetable stock or water

Optional – a touch of tumeric powder and the juice and zest of half a fresh lime

Here’s How

  • Heat the oil, add in the onion, cumin seeds, garlic and chilli.
  • Saute until the onions are translucent
  • Add in the riced cauliflower, tumeric powder if using,  and the stock
  • Season as desired and cook, uncovered on medium heat, stirring until the rice is cooked, for about 15 minutes.
  • Mix in the chopped spring onion and if preferred coriander or fresh Italian parsley.
  • Serve hot, as the base for the baked peppers.
Print Friendly

Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *