A delightful twist on classic stuffed peppers, these vibrant vessels are filled with a savory cauliflower "rice", tender chicken, and earthy mushrooms, all bound together in a creamy, comforting sauce. A lighter, brighter alternative to traditional rice-based stuffing, this dish is sure to become a new family favorite.

Follow The Directions

01

Step

0 mins

Preheat oven to 400 degrees F (200 degrees C).

02

Step

0 mins

Place cauliflower florets in a food processor; pulse into rice-sized pieces.

03

Step

8 mins

Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.

04

Step

0 mins

Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.

05

Step

0 mins

Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.

06

Step

45 mins

Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.

For an extra layer of flavor, consider browning the shredded chicken in the skillet before adding it to the cauliflower rice mixture.
Feel free to experiment with different types of cheese. Gruyere or Parmesan would be excellent additions.
If you prefer a spicier dish, increase the amount of cayenne pepper or add a dash of hot sauce to the chicken mixture.
To prevent the peppers from becoming soggy, you can par-bake them for 10 minutes before stuffing.

Adriel Sporer

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