
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
- Calories
634
- Carbs
46.7g
- Fat
37.1g
- Fibre
20.6g
- Protein
40.4g
- Sugar
17.8g
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Red Capsicum
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Red Onion
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Tomato Passata
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Olive Oil
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Chicken Breast
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Sweet Paprika
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Chilli Powder
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Limes
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Cauliflower
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Fresh Coriander
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Avocado
![]() Red Capsicum |
![]() Red Onion |
![]() Tomato Passata |
![]() Olive Oil |
![]() Chicken Breast |
![]() Sweet Paprika |
![]() Chilli Powder |
![]() Limes |
![]() Cauliflower |
![]() Fresh Coriander |
![]() Avocado |
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0.0 min
Preheat the oven to 180C.
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0.5 min
Halve and de-seed the capsicum.
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1.5 min
Place the capsicum on a baking tray and put in the oven to roast until softened (10 minutes).
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2.0 min
Peel and finely chop the red onion.
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2.5 min
Chop the chicken.
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3.5 min
Halve and juice the lime.
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4.0 min
Grate the cauliflower until it forms a rice like consistency.
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5.0 min
In a pan over medium heat, heat the olive oil.
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5.5 min
Add the onions and sautee until softened.
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6.5 min
Add the chicken and cook for 5-7 minutes, or until the chicken is almost cooked through.
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11.5 min
Add the cauliflower rice and continue to sautee until softened.
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16.5 min
Season the mixture well with salt and pepper.
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17.0 min
Add the spices, lime juice and tomato passata and stir through.
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17.5 min
Simmer for 5 minutes, until everything has softened.
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25.0 min
Remove the capsicum from the oven and spoon the chicken & 'rice' mixture into the halves.
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26.0 min
Chop the avocado and scatter atop the stuffed capsicums.
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27.0 min
Garnish with coriander and serve.
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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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