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Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms
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Prep Time:
35 minutes
Cook Time:
53 minutes
Total Time:
88 minutes
Creamy stuffed bell peppers with chicken, mushrooms, and cauliflower rice - a gluten-free, family-friendly delight!
Ingredients:
  • 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
  • 0.5 cup mozzarella cheese
  • 0.5 cup whole milk
  • 4 large bell peppers, stemmed and seeded
  • 1 pinch cayenne pepper, or to taste
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • Pulse cauliflower florets in a food processor until they resemble rice-sized pieces.
  • In a large skillet over medium heat, melt butter with oil. Saute onion for 2 minutes. Add cauliflower "rice" and mushrooms, cook until softened for about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook for another minute until fragrant. Remove from heat.
  • Combine chicken, creamy mushroom soup, gooey mozzarella cheese, milk, salt, and pepper into the "rice" mixture, stirring gently until well combined.
  • Place bell peppers upright in a baking dish. Fill them with the chicken mixture, pressing down to fully stuff them. Sprinkle with cayenne pepper and cover the dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes until heated through. Uncover and bake for an additional 15 minutes until golden brown.

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