These mini bell peppers are stuffed with chicken, tomatoes, and olives. You won’t even miss the chips! When it comes to the cheese, dairy is a gray area in Paleo. If you don’t suffer from any dairy-related issues, occasional use of the cheesy goodness is okay.
Serving Size: 4 halves as an appetizer Prep Time: 15 minutes Cook Time: 10 minutes
Ingredients:
- 1 tsp avocado oil, coconut oil or grass-fed butter
- 2 cloves garlic, minced
- 6 green onions, sliced, white parts and green parts separated
- 1 1/2 cups shredded cooked chicken (I get a rotisserie chicken and shred the meat)
- 1 tsp chili powder
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp dried oregano
- 1/4 tsp paprika
- 3/4 tsp ground cumin
- 1/2 tsp Celtic or Himalayan salt
- 1/2 tsp ground black pepper
- 1 cup salsa
- salt and pepper to taste
- 1 pound mini bell peppers, sliced in half and seeds removed
- 1 1/2 cups shredded cheddar/Monterey jack cheese blend (optional)
- 1/4 cup sliced black olives
- 1/2 large tomato, diced
- 1/4 cup cilantro, chopped
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Heat oil/butter in a 12-inch skillet over medium heat. Add garlic and white parts of the green onions. Cook and stir for 1 minute.
- Add in all spices. Cook and stir continuously for 30 seconds.
- Add chicken and toss until all ingredients are well combined and the chicken is warm about 1-2 minutes.
- Remove from heat and add in salsa.
- Season to taste with additional salt and pepper.
- Slice the ends of each mini bell pepper and then cut in half lengthwise. Remove seeds and ribs. Press each pepper open so the peppers are as flat as possible. Arrange close together on a baking sheet.
- Spoon chicken mixture over each pepper half.
- Top with black olives and cheese.
- Back nachos for 10 minutes or until cheese has melted.
- Remove from oven and top with tomatoes, cilantro, and remaining green onions.
- Enjoy!!
Source: Adapted from: Sweet Peas Kitchen
