Mexican Cauliflower Rice & Chicken Stuffed Peppers

Step 1

Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)

Step 2

Cut the peppers in half and remove the seeds. Place them on a baking sheet and bake for 10 minutes. Remove from the oven

Step 3

In a pan on medium high heat, sauté the onion, garlic and tomatoes in olive oil for 2 minutes until the onion becomes translucent in colour.

Step 4

Add the chopped chicken and cook for 4-5 minutes until the chicken is cooked through. Lower the heat to medium and add in the cumin, paprika, chilli powder and lime juice.

Step 5

Add in the cauliflower rice and cilantro and stir to ensure everything is well combined. Cook for 3-4 minutes until the cauliflower becomes tender (don't overcook it!).

Step 6

Fill each pepper with the mixture and return to the oven to cook for 10 more minutes.

Step 7

Top the peppers with chopped cilantro, jalapenos, avocado or salsa before serving.