Chicken Stuffed Baked Peppers with Sauteed Mushrooms and Cauliflower

Day7

Chicken Stuffed Baked Peppers with sauteed Mushrooms and Cauliflower

RATINGS  Me:7  Husband:7  Kids: 4

Recipe
Prep Time: 30 min  Total Time: 40 min Servings:2
Main Ingredients

• 1 1/2 cups shredded chicken recipe here
• 1 bell peppers cored and the top cut off 
• 2 tbsp water
• 1/4 cup chopped yellow onion
• 2 cloves garlic
• 1 tsp paprika
• 1/4 tsp cumin
• 1/2 tsp oregano
• 2 tbsp fresh cilanto
• 1 tsp olive oil divided

  Pico De Gallo Ingredients

• 2 roma tomatoes chopped
• 2 scallions chopped
• 1/4 cup red onion chopped
• 1 jalapeno de-seeded and chopped
• 1 tsp balsamic vingar
• 2 cloves crushed garlic
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice

Mushroom and Cauliflower Side Ingredients

• 1 package mushrooms I used crimini
• 1/4 chopped onion
• 2 crushed cloves garlic
• 1 head of cauliflower with stems cut off and florets broken apart
• 1 tbsp olive oil

Instructions

1. Preheat oven to 350 and place bell peppers on a baking tray in the oven for 30 min
2. While peppers are cooking...in a large skillet add olive oil, onions, and garlic and saute until transparent. 
3. Add the water, chicken, and dry spices and cook for about 5 minutes until hot and then reduce heat to low and cover and cook 15 minutes
4. In a bowl combine all the Pico De Gallo ingredients and refrigerate.
5. In a separate frying pan add oil, onion and garlic from the side ingredients.  Saute until transparent then add mushrooms and cauliflower.  Lower heat and cover for 15 minutes.
6.  Remove peppers from oven and fill with chicken mixture.  Add cheese to spouses pepper.  Return to oven and cook another 5 min.
7. Remove and top with pico de gallo.  
8. Add mushroom and cauliflower to plate and garnish with fresh cilantro