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Plated meal

Mexican Chicken Peppers with a Cauliflower Rice Stuffing

  • Gluten Free
  • Paleo
  • Spicy
  • Low Calorie
  • Keto
  • Meat
  • Contains Dairy
  • Chicken

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

Nutrition Per Portion

  • Calories

    634

  • Carbs

    46.7g

  • Fat

    37.1g

  • Fibre

    20.6g

  • Protein

    40.4g

  • Sugar

    17.8g

  • 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.

  • Ingredients

    Red Capsicum

    halved

    Red Onion

    finely chopped

    Tomato Passata

    Olive Oil

    1 tablespoon per person

    Chicken Breast

    chopped

    Sweet Paprika

    Chilli Powder

    Limes

    1/2 lime juiced per person

    Cauliflower

    grated

    Fresh Coriander

    chopped

    Avocado

    chopped

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