Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms
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Description
Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce.
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
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C).
- 2. Place cauliflower florets in a food processor; pulse into rice-sized pieces.
- 3. 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.
- 4. Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
- 5. 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.
- 6. Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.
Nutrition Facts
serving: 4 peppers
calories: 404.7 kcal
carbohydrates: 29.3 g
protein: 30.7 g
saturated fat: 7 g
cholesterol: 72.2 mg
sodium: 747.1 mg
fiber: 7.7 g
sugar: 12.9 g
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