Cauliflower Rice Stuffed Peppers

Cauliflower Rice Stuffed Peppers

Contributor: Tawnie Kroll

These stuffed peppers are so good, and don’t contain a lick of rice. Only cauliflower rice here!

  • Author: Tawnie Kroll
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 5 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • 1 Tbsp. olive oil 
  • 1 small white onion, diced 
  • 2 cups shredded cooked chicken (such as rotisserie) 
  • ½ tsp. salt 
  • ½ tsp. oregano  
  • ½ tsp. pepper 
  • 3 cloves garlic, minced 
  • 3 cups cauliflower rice 
  • 1 (15 oz.) can tomato sauce 
  • 5 large bell peppers 
  • 2 cups shredded mozzarella cheese


  1. Preheat oven to 350°F. 
  2. Heat olive oil over medium heat in a large skillet. Add the diced onion and cook, stirring occasionally until softened, about 3-4 minutes. Add in shredded chicken, salt, oregano, pepper and garlic. Stir to combine. Then stir in cauliflower rice and can of tomato sauce.  
  3. Slice off the tops of each bell pepper, about 1/2 inch. Remove the seeds and membrane. Pepper should be able to stand up straight, if not – cut a thin slice off of the bottom (see how to keep peppers standing here).  
  4. Stuff bell peppers with cauliflower mixture and place in a 9×13 inch baking dish. Bake until peppers and cauliflower are soft, about 30 minutes. Add cheese on top and bake for another 3-5 minutes. Enjoy immediately.