Low Carb Stuffed Peppers

 So....I knew I wanted to make us stuffed peppers and I also knew that I wanted to keep it healthy...so I knew I would replace beef with chicken but after that, I had to do some more research and ended up throwing these bad boys together and they were YUMMO...my hubby was very excited.  They were also filling and that surprised us!  I replaced rice with riced cauliflower and you could barely tell the difference...they were delicious and so easy..you need to make them!

Here is how.....

Ingredients:

6 Red/Yellow/Green Peppers (whichever you prefer-we loved Red)

1 tbls. olive oil

1 pound ground chicken

1 white onion, chopped

1 bag of riced cauliflower

1 14.5 ounce can of diced tomatoes

Onion Salt

Garlic Powder

Salt & Pepper

Shredded Mozzarella

3/4 Cup Marinara Sauce

Instructions:

Preheat oven to 375 degrees

Spray Casserole Dish with Pam

Carve out stems and seeds from peppers and set aside

 In a saute pan, add olive oil

Once warm, add in your chicken and season with salt, pepper, onion salt and garlic powder- Brown

Add in onion and saute until translucent- about 5 minutes

Add in diced tomatoes and season more if you like 

Then stuff peppers with the filling

Top each pepper with some shredded mozzarella and 1 tbls of marinara sauce 

Place remaining marinara in casserole dish

Place peppers on top of the sauce

Bake for 20-25 minutes