Southwest Stuffed Peppers
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.
Servings Prep Time
6peppers 5minutes
Cook Time Passive Time
25minutes 30 minutes
Servings Prep Time
6peppers 5minutes
Cook Time Passive Time
25minutes 30 minutes
Ingredients
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.
Recipe 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