Stuffed Peppers with Riced Cauliflower

Stuffed Peppers with Riced Cauliflower

Rating
5.0 
Ground chicken stuffed peppers with riced cauliflower.
Yields Preparation Time Cooking Time
4 10 mins 50 mins

Ingredients

Directions

1. Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
2. Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
3. Remove the pan from the heat. Stir in the rice and 1/2 cup of the Mozzarella and 1/4 cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
4. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Serve hot.

Nutritional Summary

There are 437 calories in 1 serving of Stuffed Peppers with Riced Cauliflower.
Calorie Breakdown: 55% fat, 14% carbs, 31% prot.
Nutrition Facts
Serving Size per serve
Amount Per Serving
Calories
437
 
% Daily Values*
Total Fat
27.64g
35%
Saturated Fat
11.668g
58%
Trans Fat
0.425g
Polyunsaturated Fat
2.602g
Monounsaturated Fat
7.981g
Cholesterol
89mg
30%
Sodium
1116mg
49%
Total Carbohydrate
15.48g
6%
Dietary Fiber
4g
14%
Sugars
8.32g
Protein
34.56g
Vitamin D
-
Calcium
18mg
1%
Iron
1.3mg
7%
Potassium
587mg
12%
Vitamin A
216mcg
24%
Vitamin C
226.3mg
251%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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