Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms Recipe

Recipesfull introduces to you: Popular Recipes. (Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms Recipe). Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce.

Brief

Prep 35 mins

Cook: 53 mins

Total: 1hr28 mins

Servings: 4

Yield: 4 peppers

Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms Recipe

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) cancondensed cream of mushroom soup

½ cup mozzarella cheese

½ cup whole milk

salt and ground black pepper to taste

4 large bell peppers

stemmed and seeded

1 pinch cayenne pepper

or to taste

Fruits and Vegetables

Directions

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.

Nutritional Information

Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms Recipe

Servings Per Recipe:4

Calories: 404.7

% Daily Value *

Protein: 30.7g 61%

Carbohydrates: 29.3g 9%

Dietary Fiber: 7.7g 31%

Sugars: 12.9g

Fat: 19.8g 31%

Saturated Fat: 7g 35%

Cholesterol: 72.2mg 24%

Vitamin A Iu: 1081IU 22%

Niacin Equivalents: 14.7mg 113%

Vitamin B6: 1mg 65%

Vitamin C: 206.5mg 344%

Folate: 122.9mcg 31%

Calcium: 235.4mg 24%

Iron: 3.2mg 18%

Magnesium: 72.8mg 26%

Potassium: 1131.9mg 32%

Sodium: 747.1mg 30%

Thiamin: 0.3mg 30%

Calories From Fat: 178.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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