Mexican Chicken Peppers with a Cauliflower Rice Stuffing

Name: Mexican Chicken Peppers
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 1.00 Whole Red Capsicum; 1.00 Whole Red Onion; 80.00 Grams Tomato Passata; 1.00 Tablespoons Olive Oil; 130.00 Grams Chicken Breast; 0.50 Teaspoons Sweet Paprika; 0.25 Teaspoons Chilli Powder; 1.00 Whole Limes; 200.00 Grams Cauliflower; 5.00 Grams Fresh Coriander; 1.00 Whole Avocado

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.

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.