Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms
Description
Bell peppers are stuffed with a creamy mix of shredded chicken, mushrooms, and cauliflower "rice" in this gluten-free family-friendly dish.
Ingredients
•
1 head cauliflower, broken into florets
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1 tablespoon butter
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1 tablespoon olive oil
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1 onion, minced
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1 cup sliced fresh mushrooms
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2 tablespoons minced fresh parsley
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1 tablespoon minced garlic, or more to taste
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1 teaspoon poultry seasoning
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2 cups shredded cooked chicken
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1/2 cup mozzarella cheese
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1/2 cup whole milk
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salt and ground black pepper to taste
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4 large bell peppers, stemmed and seeded
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1 pinch cayenne pepper, or to taste
Directions
1
Preheat oven to 400 degrees F (200 degrees C).
2
Place cauliflower florets in a food processor; pulse into rice-sized pieces.
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.
4
Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
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.
6
Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.