Chicken and garlic almonds stuffed pepper
Recipe type: Lunch, Dinner, Paleo, Whole 30, Primal, Dairy Free, Sugar Free, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
A light, simple and flavour packed dish, perfect for any time of year.
  • 200g cauliflower
  • 4 small peppers (red, green or yellow) or 2 large (cut the tops off -but keep them-and remove seeds)
  • 250g chicken, chopped in to small bite sized pieces
  • 50g almonds (can use alternative such as seeds or other nut)
  • 2 garlic cloves
  • 1 tsp sea salt
  • ½ tsp cumin
  • ½ lime, juiced
  • 1tsp coconut oil
  • 6-8 coriander leaves
  1. Pre-heat oven to 160°c / 320°f
  2. Chop the cauliflower in to smaller pieces before placing in to a food processor
  3. Blitz until rice like consistency and place in a bowl to the side
  4. In to the food processor place almonds and garlic and blitz for 20-30 seconds until broken down in to smaller pieces (this will give the cauliflower rice a lovely crunchy texture
  5. In to a pan over high heat place coconut oil then fry off chicken on each side until sealed and turning golden
  6. Add in cumin, almond / garlic mix and continue to mix in for 1-2 minutes
  7. Add in the cauliflower rice, coriander, sea salt and fully combine
  8. Remove from heat and spoon in to the peppers until full
  9. Place on to a baking tray (also place the pepper tops too) and drizzle with olive oil
  10. Bake for 20-25 minutes until the pepper's roasted and the top of the cauliflower rice should be toasted and a golden brown
  11. Squeeze a generous amount of lime on top of each
  12. Serve by popping the tops of the peppers back on a bed of kale, broccoli or spinach or alternatively with some roasted tomatoes
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