How to Make Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms - A Step-by-Step Guide

Looking for a healthy, flavorful, and satisfying meal that's easy to make? Then look no further than this recipe for Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms. Packed with protein, veggies, and plenty of flavor, this dish is sure to become a new family favorite.

These stuffed peppers are a delicious and nutritious alternative to traditional rice and meat dishes. By using cauliflower rice instead of regular rice, you'll cut down on carbs and calories while still enjoy...

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Ingredients

  • 1 head cauliflower, broken into florets
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, minced
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced garlic, or more to taste
  • 1 teaspoon poultry seasoning
  • 2 cups shredded cooked chicken
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup mozzarella cheese
  • ½ cup whole milk
  • salt and ground black pepper to taste
  • 4 large bell peppers, stemmed and seeded
  • 1 pinch cayenne pepper, or to taste (Optional)

Information

  • Prep Time: 35 mins
  • Cook Time: 53 mins
  • Total Time: 1 hr 28 mins
  • Servings: 4
  • Yield: 4 peppers

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place cauliflower florets in a food processor; pulse into rice-sized pieces.
  • Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
  • Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
  • Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.
  • Nutrition

    405 cal.

    • Total Fat: 20g
    • Saturated Fat: 7g
    • Cholesterol: 72mg
    • Sodium: 747mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 8g
    • Total Sugars: 13g
    • Protein: 31g
    • Vitamin C: 207mg
    • Calcium: 235mg
    • Iron: 3mg
    • Potassium: 1132mg