Tandoori Chicken Stuffed Peppers with Saffron Cauliflower Rice
A flavorful and simple twist on a stuffed pepper recipe, tandoori chicken stuffed peppers will be your new favorite way to make healthy Indian inspired food at home!
Ingredients
- 1 package with about 5-6 boneless, skinless chicken thighs
- 6 bell peppers red, orange, yellow or green
- 2 1/2 cups riced cauliflower or 1 package of Cece’s Veggie Co. riced cauliflower
- 2 tbsp. fresh cilantro to garnish
For the Tandoori Chicken Spices:
- 3/4 cup plain 0% greek yogurt roughly 1 container ( I like siggi’s)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground ginger
- 1 tsp. cayenne pepper
- 1 tsp. turmeric
- 1 tsp. paprika
- 1 tbsp. garam masala
- 2 tbsp. lemon juice
For the Saffron Cauliflower Rice:
- 2 pinches good quality saffron threads
Instructions
- In a large bowl whisk together all of the tandoori chicken spices including lemon juice and yogurt.
- Add chicken thighs and coat until they are all covered in the sauce evenly.
- Cover and refrigerate for 30 minutes to an hour.
- Preheat the oven to 425 degrees and place chicken thighs on a baking sheet lined with parchment paper or tin foil.
- Bake for 35 minutes until chicken is cooked through.
- While the chicken is baking, cut the peppers in half scooping out the inner layer and seeds. Once cleaned place face up in a microwave safe bowl or dish with 1/4 cup of water at the bottom and heat for 5 minutes to soften.
- Take the saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. A bowl with the back of a spoon will work too!
- Pour 1/4 cup of hot water into the mortar or bowl. Let the saffron soak for 5 minutes to open up the flavor of the spice.
- Add the cauliflower to a medium sauté pan over low heat. Add the saffron and mixed together until warmed and combined.
- Scoop the cauliflower rice into the bottom of the peppers until they are each filled with cauliflower rice and top with one chicken thigh each. Garnish with cilantro and enjoy!