Chicken + Cauliflower Rice Stuffed Bell Peppers

• 4 large bell peppers any colors you like (our favorites are the red & yellow)
• 2 tsp extra virgin olive oil
• 1 pound of cooked chicken, cut into bite-size pieces
• 1 tbs ground chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• 1 15-oz can fire-roasted diced tomatoes with juices
• 12 oz cooked cauliflower rice
• 1 ¼ cups shredded cheese Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix)

Toppings:

• Guacamole
• Fresh Cilantro
• Frank’s Hot Sauce (Original)
• Sour Cream
• Salsa

Directions:

1. Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray or use parchment paper.
2. Cook the cauliflower rice.
3. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
4. Heat the olive oil in a large nonstick skillet over medium high heat.
5. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook about 4 minutes.
6. Pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
7. Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
8. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted.
9. Top with any of your favorite toppings, and enjoy hot.