Stuffed Cauliflower Rice Peppers With Chicken And M

Name: Stuffed Cauliflower Rice Peppers With Chicken And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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)

Servings: persons

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)

1
["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."]

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 head cauliflower, broken into florets, 1 tablespoon butter, 1 tablespoon olive oil, 1 onion, minced, and more.

Yes, Stuffed Cauliflower Rice Peppers With Chicken And Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Cauliflower Rice Peppers With Chicken And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions