Mexican Chicken Peppers with a Cauliflower Rice Stuffing

Preheat your oven to 180 degrees. Prepare the red capsicums by halving them and removing the seeds and membranes. Arrange the capsicum halves in a baking dish, cut-side up.

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the finely chopped red onion and sauté until it starts to soften.

Add the chopped chicken breast to the pan. Season with sweet paprika and chilli powder to taste, cooking until the chicken is no longer pink on the inside.

Stir in the grated cauliflower, and cook for an additional 5 minutes, until the cauliflower is tender.

Pour in enough tomato passata to moisten the mixture, and add the juice of half a lime per person. Allow the mixture to simmer gently for a few minutes, adjusting seasoning with salt and pepper as needed.

Remove the pan from the heat and stir in the chopped fresh coriander. Spoon the chicken and 'cauliflower' rice mixture into the halved red capsicums.

Bake in the preheated oven for about 20 minutes, or until the capsicums are tender and the tops are slightly browned.

Serve the stuffed capsicums with chopped avocado sprinkled on top for added freshness and creaminess.