- 1 head cauliflower, broken into florets
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, minced
- 1 cup sliced fresh mushrooms
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced garlic, or more to taste
- 1 teaspoon poultry seasoning
- 2 cups shredded cooked chicken
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup mozzarella cheese
- 1/2 cup whole milk
- salt and ground black pepper to taste
- 4 large bell peppers, stemmed and seeded
- 1 pinch cayenne pepper, or to taste (optional)
- Preheat oven to 400 degrees F (200 degrees C).
- Place cauliflower florets in a food processor; pulse into rice-sized pieces.
- 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.
- Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
- 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.
- Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.
04/01/2018
recipepes.com
Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms, recipe
PT15M
PT1H
5
455 calories
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