For the Peppers
4 bell peppers, seeds removed
3 cups cauliflower rice
3 cups cooked chicken breast, shredded
For the Sauce
1 cup fresh cilantro
1/2 cup olive oil
juice from 1 lime
1 to 2 garlic cloves
1 jalapeño pepper, seeds removed (optional)
1/2 teaspoon fine sea salt
For the Dressing
1/4 cup paleo mayonnaise
1/4 cup full fat coconut milk
1 garlic clove
1/4 cup fresh parsley
1 tablespoons fresh dill
juice from 1/2 lemon
1/4 teaspoon fine sea salt
Preheat oven to 350, then blend ingredients for sauce until smooth.
Blend ingredients for dressing smooth.
Cut tops off the bell peppers and remove seeds.
Place peppers into a casserole dish.
In a bowl combine cauliflower rice, shredded chicken and sauce, then stuff peppers with this filling.
Bake peppers on 350 for 50 minutes.
Then serve topped with ranch dressing. Enjoy!