Servings: 2 · Prep Time: 15 mins · Cooking Time: 25 mins
Total Time: 40 mins

Sides | Dinner | Lunch | Quick

This is an incredibly fresh and filling dish that can be made and eaten straight from the oven, or allowed to cool and enjoyed cold. Perfect for any meal, it also works very well in a lunchbox. It's simple to make with ingredients you will find at your local shop, with a straightforward method. It has taste and flavour in abundance and looks great dressed up on a plate. You can use any pepper you choose, with green being the lowest in carbs. This dish is free from grain and gluten. The cauliflower makes a brilliant rice alternative and ticks all the carb satisfaction boxes but without the blood sugar spike. Almonds add in delicious and moreish crunch. For those following a lower carb lifestyle, this is very low in carbs and full of nutritional goodness, perfect for any time of year.


  • cauliflower (200g)
  • pepper (reg, green, orange or yellow) (2 large)
  • boneless chicken thighs (250g, chopped)
  • almonds (50g)
  • garlic cloves
  • sea salt (1 tsp)
  • cumin (1/2 tsp)
  • lime (1/2 juice)
  • coconut oil (1 tsp)
  • coriander leaves (6-8)


Pre-heat oven to 160�c / 320�f.
Chop the cauliflower in to smaller pieces before placing in to a food processor.
Blitz until rice like consistency and place in a bowl to the side.
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 crumbly texture In to a pan over high heat place coconut oil then fry off chicken on each side until sealed and turning golden.
Add in cumin, almond / garlic mix and continue to mix in for 1-2 minutes.
Add in the cauliflower rice, coriander, sea salt and fully combine.
Remove from heat and spoon in to the de-seeded peppers until full
Place on to a baking tray (also place the pepper tops too) and drizzle with
olive oil.
Bake for 20-25 minutes until the pepper's roasted and the top of the cauliflower rice should be toasted and a golden brown.
Squeeze a generous amount of lime on top of each.
Serve by popping the tops of the peppers back on a bed of kale, broccoli or spinach.


stuffed pepper.jpeg