STUFFED PEPPERS WITH CREAMY CHICKEN MARINARA

This low carb recipe is from my bestie, Lisa.  It can easily be doubled or tripled for a crowd and freezes well (freeze before baking). Cover with good quality plastic wrap (preferred brand is Stretch tite) then cover with heavy duty aluminum foil.  It is so delicious and a must try!

Stuffed Peppers with Creamy Chicken Marinara

Serves 3

Ingredients

• 3 medium sized peppers, slied lengthwise, clean seeds and fibers 

• 1 lb ground chicken or turkey  

• 12 ounce package frozen riced cauliflower, thawed  

• 4 ounces cream cheese

• 2 ½ c of your favorite marinara sauce

• Grated Parmesan cheese

• 1 small onion diced 

• 2 cloves garlic minced

• 1 tbsp olive oil, plus some for drizzling

Directions

Preheat the oven to 350°F.

1. Place the peppers cut side up on a microwaveable dish and cover with a wet paper towel and cook for 5 minutes. Remove and set aside.

2. In a skillet, add 1 tablespoon olive oil and add the diced onion and sauté onion for 5 minutes or until translucent.

3. Add garlic and stir for 30 seconds.

4. Add the meat and cook until it is no longer pink.  

5. Add the marinara and cauliflower rice and mix well. Simmer for 5 minutes.

6. Add the cream cheese and continue to mix until it melts and becomes creamy.

7. Turn off the heat.

8. Add the peppers to an oven ready casserole dish.

9. Fill the peppers with the meat mixture.

10. Sprinkle 1 tbsp grated Parmesan cheese over the top of each pepper.

11. Drizzle olive oil over the top of each pepper 

12. Bake for 35 minutes.

Serve with your favorite salad.