Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms

Bell peppers are stuffed with a creamy mix of shredded chicken, mushrooms, and cauliflower "rice" in this gluten-free family-friendly dish.

• Preparation Time: 35 mins
• Cooking Time: 53 mins
• Total Time: 1 hr 28 mins
• Calories: 405 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 teaspoon poultry seasoning
• salt and ground black pepper to taste
• 1 cup sliced fresh mushrooms
• 1 onion, minced
• ½ cup whole milk
• ½ cup mozzarella cheese
• 2 tablespoons minced fresh parsley
• 2 cups shredded cooked chicken
• 1 tablespoon minced garlic, or more to taste
• 1 pinch cayenne pepper, or to taste (Optional)
• 1 head cauliflower, broken into florets
• 4 large bell peppers, stemmed and seeded

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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