Name: Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Cauliflower, broken into florets - 1 head; Butter - 1 tablespoon; Olive oil - 1 tablespoon; Onion, minced - 1; Sliced fresh mushrooms - 1 cup; Minced fresh parsley - 2 tablespoons; Minced garlic, or more to taste - 1 tablespoon; Poultry seasoning - 1 teaspoon; Shredded cooked chicken - 2 cups; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Mozzarella cheese - ½ cup; Whole milk - ½ cup; Salt and ground black pepper to taste - ½ cup; Bell peppers, stemmed and seeded - 4 large; Cayenne pepper, or to taste (Optional) - 1 pinch

Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms

1. Cauliflower, broken into florets - 1 head

2. Butter - 1 tablespoon

3. Olive oil - 1 tablespoon

4. Onion, minced - 1

5. Sliced fresh mushrooms - 1 cup

6. Minced fresh parsley - 2 tablespoons

7. Minced garlic, or more to taste - 1 tablespoon

8. Poultry seasoning - 1 teaspoon

9. Shredded cooked chicken - 2 cups

10. Condensed cream of mushroom soup - 1 (10.75 ounce) can

11. Mozzarella cheese - ½ cup

12. Whole milk - ½ cup

13. Salt and ground black pepper to taste - ½ cup

14. Bell peppers, stemmed and seeded - 4 large

15. Cayenne pepper, or to taste (Optional) - 1 pinch

How to cook deliciously - Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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.

6. Stage

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