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.

Nutrition Per Portion

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.