CHICKEN RANCH PALEO WHOLE30 STUFFED PEPPERS
This is a quickly prepared whole30 and paleo meal that the whole family will love. It’s stuffed with goodness like cauliflower rice, shredded chicken, spicy jalapeno and cilantro sauce. These are delicious with or without the ranch dressing topping, but if you have the extra time you should definitely not skip the ranch!
4-5 assorted bell peppers (seeds and stems removed)
2-3 cups cauliflower rice
2-3 cups cooked shredded chicken breast (you can use rotisserie chicken but most is non-paleo)
1 cup each fresh parsley and cilantro
1/2 cup olive oil
juice from one lemon
juice from one lime
1-2 cloves of garlic
1 jalepeno pepper (seeds removed for less spicy)
1/2 teaspoon salt
1/4 cup paleo mayonaise
1/4 cup full fat coconut milk
1clove of garlic
1/4 cup fresh parsley
1 tablespoons fresh dill
juice from 1/2 lemon
1/4 teaspoon sea salt
Preheat oven to 350F.
Blend ingredients for sauce in a food processor or blender until smooth and set aside.
Blend ingredients for ranch dressing in a food processor or blender until smooth and set aside.
Cut tops off the bell peppers and remove seeds.
Set peppers into a casserole dish.
In a large bowl combine cauliflower rice, shredded chicken, and sauce.
Stuff peppers with this filling.
Bake peppers on 350F for 50 minutes.
Then top with ranch dressing.
Doesn't this look so yummy! If you are on the fence about trying cauliflower rice this recipe is definitely a must try! The sauce is so flavorful you can't even taste the cauliflower.
recipe and images courtesy of paleoglutenfree.com