Keto Indian Cauliflower Rice Stuffed Bell Peppers With Spiced Chicken – A Cinematic Taste Adventure!

Allergens

None

Ingredients

• 1. 4 large bell peppers (green, red, or yellow) 2. 1 medium cauliflower (grated) 3. 1 lb boneless chicken breast (diced) 4. 2 tablespoons ghee (or oil) 5. 1 teaspoon mustard seeds 6. 1 teaspoon cumin seeds 7. 1 small onion (finely chopped) 8. 3 cloves garlic (minced) 9. 1
• inch piece ginger (minced) 10. 1 teaspoon ground turmeric 11. 1 teaspoon ground cumin 12. 1 teaspoon ground coriander 13. 1/2 teaspoon paprika 14. 1/4 teaspoon cayenne pepper (optional) 15. Salt and black pepper (to taste) 16. Fresh cilantro leaves (for garnish)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds. Set aside.
3. In a large skillet, heat ghee over medium heat. Add mustard seeds and cumin seeds. Once they start to pop, add onion, garlic, and ginger. Sauté until softened.
4. Stir in turmeric, ground cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute.
5. Add diced chicken and cook until browned. Remove from skillet and set aside.
6. In the same skillet, add grated cauliflower and sauté for 4 5 minutes or until tender.
7. Mix cooked chicken back into the cauliflower rice, adjust seasonings if needed.
8. Stuff bell peppers with the cauliflower rice mixture and place them in a baking dish.
9. Bake for 20 25 minutes or until peppers are tender but still hold their shape.
10. Garnish with fresh cilantro leaves before serving.

Chef’s Insight

The use of various bell pepper colors adds visual appeal and makes for a more engaging dining experience.

Notes

This recipe is perfect for those looking for a Keto-friendly Indian meal that's both flavorful and visually appealing.