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.

JustCook Team

Recipe Creator

JustCook Team

JustCook Team Recipes

Nutrition Per Serving

  • Calories 621
  • Carbs 44.3g
  • Fat 36.9g
  • Fibre 19.6g
  • Protein 39.4g
  • Sugar 16.8g
Recipe Steps
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  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

  • step 4

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

  • step 5

    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.

  • step 6

    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.

  • step 7

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

  • step 8

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

Ingredients

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