Ingredients
Step-by-Step Instructions
- Preheat the oven to 350F (175C). Slice the tops off the peppers (save them for serving if you like) and remove the seeds and white pith.
- Use a small sharp knife to cut a jack-o'-lantern face into the flattest side of each pepper.
- Boil the peppers for about 5 minutes, then drain well and let cool upside down on a clean towel.
- To make the filling, heat the oil in a large skillet over medium heat and add the riced cauliflower. Sauté for about 10 minutes, until the cauliflower is starting to soften and the pan looks dry.
- Stir in the paprika, chicken and cheese. Check for seasoning and add salt and pepper as needed. Stir in the parsley.
- Spoon the filling into the bell peppers, pressing it down gently. Place them on a baking sheet and roast for 15 minutes, until the peppers are tender and the filling is hot.
Nutrition
Notes
Nutrition is per stuffed pepper, using medium orange bell peppers (about 120 g each). Large peppers add about 2 g net carbs each.
Make ahead: carve and blanch the peppers and make the filling up to 24 hours ahead. Store separately in the fridge, then stuff and bake, adding 5 to 10 minutes to the baking time.
Leftovers keep in the fridge for up to 3 days, or freeze the baked peppers for up to 3 months.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
