I absolutely love Mexican food and will happily eat it every day for breakfast, lunch and dinner. These stuffed peppers are going to be a hit with anyone who shares my love for the flavours of lime, cumin, and chilli.

The peppers are the ideal sturdy base for a filling of cauliflower rice, tomatoes, onions, coriander, diced chicken and lots of seasoning. Sautéed shrimp or beef would make a great alternative to the chicken, and chopped mushrooms would add great substance for vegans.

I topped each pepper with some sliced avocado, salsa and grated cheddar for some added decadence. These keep for a few days in the fridge so I wouldn’t stress about making too many, they will quickly disappear.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Mexican Cauliflower Rice & Chicken Stuffed Peppers

4.50 from 2 votes
Prep Time 8 minutes
Cook Time 22 minutes
Diets Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Whole30
Servings 8


  • 4 red orange or yellow bell peppers
  • 1 large onion (or 2 small) chopped
  • 2 cloves garlic crushed
  • 2 1/2 cups chopped tomatoes
  • 1 tbsp olive oil
  • 3 chicken breasts cut into 1 inch pieces
  • 3 tbsp cumin
  • 2 tsp smoked paprika
  • 1/2 tsp chilli powder or more as needed
  • 2 tbsp lime juice
  • 3 cups cauliflower rice approx 1 small cauliflower
  • 1/4 cup chopped cilantro

Optional Toppings

  • 1 avocado diced
  • 1/4 cup salsa
  • 1 jalapeno thinly sliced


  • Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  • Cut the peppers in half and remove the seeds. Place them on a baking sheet and bake for 10 minutes. Remove from the oven
  • In a pan on medium high heat, sauté the onion, garlic and tomatoes in olive oil for 2 minutes until the onion becomes translucent in colour.
  • Add the chopped chicken and cook for 4-5 minutes until the chicken is cooked through. Lower the heat to medium and add in the cumin, paprika, chilli powder and lime juice.
  • Add in the cauliflower rice and cilantro and stir to ensure everything is well combined. Cook for 3-4 minutes until the cauliflower becomes tender (don't overcook it!).
  • Fill each pepper with the mixture and return to the oven to cook for 10 more minutes.
  • Top the peppers with chopped cilantro, jalapenos, avocado or salsa before serving.
Tried this recipe?Leave a comment below and let us know how it was!