We took our recipe for Smokey Chicken & “Rice” and made it extra fancy by layering it over roasted bell peppers and then melted creamy cheddar cheese over it all. This recipe is wonderful enjoyed right out of the oven and it freezes well, too, so make a big batch and enjoy!
Prep Time: 5 minutes
Cooking Time: 25 minutes
3 small bell peppers, halved and seeded
2 tablespoons of ghee
½ yellow onion, peeled and diced
4 ounces of boneless & skinless chicken thighs, diced
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon coconut aminos
1 teaspoon smoked paprika
4 cups of riced cauliflower
¼ cup ranch dressing
2 ounces of cheddar cheese, grated
1/2 cup cilantro, chopped
Preheat oven to 400 degrees Fahrenheit. Place halved bell peppers on a baking tray lined with parchment paper and roast in the oven until soft and the edges have browned, about 10 minutes. Set aside.
Heat ghee in a skillet set to medium-low heat. Add onions and sauté until soft, about 5 minutes.
Add the remaining ingredients except the ranch dressing and the cilantro and continue to sauté with a lid on until the chicken is cooked through and the cauliflower rice is soft, about 10 minutes.
Remove from the heat and stir in the ranch dressing.
Fill each bell pepper half with the chicken and “rice” mixture and place in an oven safe dish. Sprinkle the grated cheese over the top of the stuffed peppers and bake in the oven until the cheese has melted and begins to brown, about 10 minutes.
Remove from the heat and garnish with cilantro.
Net Carbs: 13