2 servings

2 red bell peppers cut in 2 lengthwise, seeded

100 gr cauliflower rice

2 tbsp olive oil

240 gr diced chicken

¼ finely chopped onion

50 gr diced mushrooms 

1 minced garlic clove

1 tsp oregano

1 tsp cumin

½ chopped tomato 

1 tsp sea salt

pepper to taste

½ cup homemade tomato sauce

2 tsp nutritional yeast divided 

4 tbsp unsweetened non-fat plain Greek yogurt

1 tbsp chopped cilantro

Preheat the oven to 400º F. To make the rice, put cauliflower florets in a food processor and pulse for 1 second until it has the consistency of rice. You can also grate the cauliflower or chop with a sharp knife.

Heat 1 tablespoon of olive oil in a skillet over medium high heat and sauté the chicken until golden brown, about 4 minutes. Set aside.

To the same skillet add the remaining tablespoon of oil and sauté the garlic and onion until transparent, about 4 minutes. Add the mushrooms and cook 3 minutes. Now add the cauliflower, oregano and cumin and cook another 2 or 3 minutes.

Add the tomato and tomato sauce, stir and add the salt and pepper. Take off the fire.

In a baking dish, put the peppers and distribute the filling in the 4 halves. Top with ½ teaspoon of nutritional yeast to each half. Bake for 30 to 40 minutes or until the peppers are soft when pierced. Take out and when serving, garnish each half with 1 tablespoon of yogurt and a little of chopped cilantro.

Per serving

Cal: 366 P: 45.0 F: 18.8 Cb: 17.2