Mexican Chicken Peppers with a Cauliflower Rice Stuffing

Mexican-inspired chicken and 'cauliflower' rice stuffing fills bright red bell peppers for a family-pleasing meal.

Discover recipes, tips, and more from our JustCook creator community

There are no reviews yet. Be the first to review this recipe!

Follow the recipe steps below or

Switch To Standard View
0.0 min
Preheat the oven to 180C.
0.5 min
Halve and de-seed the capsicum.
1.5 min
Place the capsicum on a baking tray and put in the oven to roast until softened (10 minutes).
2.0 min
Peel and finely chop the red onion.
2.5 min
Chop the chicken.
3.5 min
Halve and juice the lime.
4.0 min
Grate the cauliflower until it forms a rice like consistency.
5.0 min
In a pan over medium heat, heat the olive oil.
5.5 min
Add the onions and sautee until softened.
6.5 min
Add the chicken and cook for 5-7 minutes, or until the chicken is almost cooked through.
11.5 min
Add the cauliflower rice and continue to sautee until softened.
16.5 min
Season the mixture well with salt and pepper.
17.0 min
Add the spices, lime juice and tomato passata and stir through.
17.5 min
Simmer for 5 minutes, until everything has softened.
25.0 min
Remove the capsicum from the oven and spoon the chicken & 'rice' mixture into the halves.
26.0 min
Chop the avocado and scatter atop the stuffed capsicums.
27.0 min
Garnish with coriander and serve.