Delicious Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms Recipe

Ingredients

• 4 bell peppers, any color
• 1 lb chicken breast, diced
• 8 oz mushrooms, sliced
• 1 head cauliflower
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish and set aside.
3. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
4. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
5. In the same skillet, add another tablespoon of olive oil and sauté the onion, garlic, and mushrooms until softened.
6. Add the cauliflower rice to the skillet and cook for 5-7 minutes, until it becomes tender.
7. Season with dried oregano, salt, and pepper. Stir in the cooked chicken and half of the shredded mozzarella cheese.
8. Spoon the cauliflower rice mixture into the bell peppers, filling them to the top. Sprinkle the remaining mozzarella cheese on top of each pepper.
9. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy!

Interesting Facts

• Stuffed peppers originated in Mexico and were traditionally made with bell peppers stuffed with meat and rice.
• This recipe is a healthier twist on the classic stuffed peppers, using cauliflower rice instead of traditional rice to reduce the carb content.
• You can customize this recipe by adding additional vegetables or spices to the stuffing mixture, such as diced tomatoes, corn, or chili powder.