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Southwest Stuffed Peppers


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 peppers 1x

Description

Creamy southwest stuffed peppers stuffed to perfection with diced chicken breast, sauteed onions, cauliflower rice, and a mixture of southwest seasoning and tossed together with homemade ranch dressing. This is a great weeknight Whole30, Keto or Paleo dish.


Scale

Ingredients

  • 6 multicolor bell peppers ((seeded))
  • 4 cups cauliflower rice ((or 1 head of cauliflower, see notes))
  • 4 large chicken breast
  • 1 small yellow onion ((chopped))
  • 2 garlic cloves ((minced))
  • 1 tbsp olive oil
  • 1/ 4 cup Compliant Ranch ((see notes))
  • 1 tsp onion powder
  • 1 1/2 tbsp chili powder
  • 1/2 tbsp cumin
  • 1 tsp pepper
  • 1 tsp salt
  • 2 tbsp nutritional yeast
  • Cilantro (to garnish)

Instructions

  1. Preheat the oven to 425°F. Cut the tops off each pepper and remove seeds. Place on a coated baking sheet and cook for 20 minutes or until tender.
  2. Meanwhile, heat a skillet over medium-high heat with 1 tbsp of olive oil and minced garlic
  3. In the skillet, add the 4 chicken breast. Cook 5-6 minutes on each side.
  4. Remove the chicken breast once completely cooked and dice into small cubes
  5. In the hot skillet, add the pressed garlic and 1 chopped yellow onion.
  6. Cook until onions are translucent, then add 4 cups of cauliflower rice.
  7. In a large bowl, mix together and add the diced chicken, ¼ cup Whole30 Ranch, nutritional yeast, cumin, chili powder, onion powder, salt and pepper to the rice mixture.
  8. Stuff each pepper with chicken and cauliflower mixture. Add peppers to a casserole dish and add to oven for 10-15 mins.
  9. Remove from oven and top with extra ranch and fresh cilantro.

Notes

Click here for my Whole30 Ranch recipe  

*Note: If you are using a head of cauliflower: Add the florets to a food processor and pulse until it becomes a rice like consistency. Add the rice to a bowl along with 2 tbsp of water and microwave for 5 minutes. This will help make it tender and quicker to cook. Should be about 4 cups

  • Category: Main Dish
  • Cuisine: Mexican
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