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Mexican Cauliflower Rice & Chicken Stuffed Peppers
Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Whole30
orange or yellow bell peppers
large onion (or 2 small)
cut into 1 inch pieces
or more as needed
approx 1 small cauliflower
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.
Every Last Bite (www.everylastbite.com)