This is a lighter version of my original Stuffed Peppers that are filled with beef and rice. These Keto friendly stuffed peppers give you a very similar taste and are very filling. You won’t miss the rice. Yields 6 stuffed peppers.

INGREDIENTS

3 organic green bell peppers, halved
2 Tbsp olive oil
1 package organic ground chicken breast (I like Bell and Evans) 
1 tsp garlic powder
½ white onion, chopped fine
2 garlic cloves, chopped fine
½ organic red pepper, diced small
1 package riced cauliflower
1½cup tomato sauce
1 cup mozzarella cheese, shredded (sub plant-based cheese) 
¼ cup parmesan cheese, grated (sub plant-based cheese) 
JF Spicy Salt
Fresh cracked black pepper
Italian parsley, chopped

PROCESS

Preheat the oven to 375°. Heat the olive oil in a large sauté pan. Add onion, garlic and red pepper. Sauté until translucent, add cauliflower rice and cook down, approximately 10 minutes. Add ground chicken and garlic powder, JF Spicy Salt and pepper. Break up the chicken into very small bits and cook until well done. Add tomato sauce and combine. Add parmesan and mozzarella cheese (sub plant-based cheese). Season with more JF Spicy Salt and pepper to taste. Turn stove off and set mixture aside to cool slightly.

Halve the peppers, making sure to cut through the stem and keep intact. Rinse and remove the seeds with a small knife, trim the interior to keep the full shape of the pepper. 

Place green peppers in a baking dish and fill each with the chicken breast mixture. I like to overstuff mine so approximately as much meat stuffing that is inside is also on top/outside. 

Bake for approximately 40-50 minutes, until peppers have softened. Top with extra mozzarella and parsley before serving. I like to serve with a simple lettuce side salad.