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Easy Meals

Tandoori Chicken Stuffed Peppers with Saffron Cauliflower Rice

Tandoori chicken stuffed peppers with saffron cauliflower rice are a fun and delicious take on Indian food! Cauliflower gives this dish great nutrition!

This recipe for tandoori chicken stuffed peppers with saffron cauliflower rice was inspired by Rob’s recent foreign assignment in India! He brought back a lot of spices like saffron, turmeric, and garam masala. Aside from turmeric, I’m not too familiar with how to cook with these spices but we’ve been having a lot of fun experimenting with them in different dishes like this tandoori chicken.

The yogurt really brings out the flavors of the tandoori chicken and don’t helps to calm down some of the spice. The chicken does not come out super spicy. Did you know that traditionally food coloring is used to make certain Indian food dishes extra bright red and yellow? Not here! I’ll opt for naturally spiced and colored food thank you very much!

Tandoori chicken stuffed peppers with saffron riced cauliflower are part of pepper week happening on Instagram right now! A whole week dedicated to using peppers in different ways, why they are so nutritious, and how to think outside traditional stuffed pepper recipe.

Peppers are a great source of vitamin C containing over 160% of your daily value of the nutrient. Other vitamins and minerals found in bell peppers include vitamin K, vitamin E, vitamin A, folate, and potassium. One cup of peppers has about 9 grams of carbohydrate, which is why incorporating them into different meals is a good option for those following a low carb diet or just wanting to up their vegetable intake.

Cauliflower is also a great source of vitamin C and fiber, making this tandoori chicken stuffed pepper recipes high in nutrition, texture and flavorful!

How to make tandoori chicken stuffed peppers with saffron riced cauliflower

This recipe is super simple and delicious! You need these ingredients:

  • bell peppers
  • chicken thighs
  • cauliflower rice
  • plain greek yogurt
  • ginger
  • garlic
  • turmeric
  • saffron

How to Make Cauliflower Rice

You can simply make cauliflower rice in your food processor by removing the stems and leaves from a head of cauliflower, breaking it down into florets and pulsing those until rice is formed.

When I’m not in the mood to do that I always grab Cece’s Veggie Co. riced cauliflower that is done for you from Whole Foods, Marianos, Meijer or Target here in Chicago!

p.s. I know if you’re into this recipe you will absolutely love my take on a pepper sandwich (AKA pepperwich!) It’s great if you’re gluten-free, want to add more vegetables to your life, or if you’re simply out of bread that day!

Tandoori Chicken Stuffed Peppers with Saffron Cauliflower Rice

Maggie Michalczyk, RDN
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! 
Prep Time 10 mins
Cook Time 45 mins
Servings 6 servings

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
 

  • 1. In a large bowl whisk together all of the tandoori chicken spices including lemon juice and yogurt. 
  • 2. Add chicken thighs and coat until they are all covered in the sauce evenly. 
  • 3. Cover and refrigerate for 30 minutes to an hour. 
  • 4. Preheat the oven to 425 degrees and place chicken thighs on a baking sheet lined with parchment paper or tin foil. 
  • 5. Bake for 35 minutes until chicken is cooked through.  
  • 6. 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. 
  • 7. 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! 
  • 8. 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. 
  • 8.Add the cauliflower to a medium sauté pan over low heat. Add the saffron and mixed together until warmed and combined.
  • 9. 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! 

XOXO

MAGGIE

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Easy Meals

Turmeric Salmon Oat Cakes

turmeric salmon oat cakes Take your canned salmon up a notch with these turmeric salmon oat cakes! I get it, eating seafood at least two times a week can be hard. That’s why I cooked up this recipe that pairs fiber-filled oats with high-protein salmon topped off with the spicy heat of healthy turmeric!

Throw these on top of a salad or eat them plain on a bed of greens to reap the benefits. This recipe makes for an easy dinner or leftovers the next day. I’m a big fan of canned salmon and get why to others it might be the least appetizing thing ever. This recipe for turmeric salmon oat cakes will make you want to pick up a can the next time you are grocery shopping, I promise!

 

Turmeric is the spice that gives curry powder its color, and contains anti-inflammatory properties known to prevent disease. I’ll be honest, I don’t love turmeric on everything, but when it’s hidden in a recipe like this one but I can still reap the benefits, I’ll take it!

Be sure to check out my other high protein recipes with and bold flavor with these homemade chicken fingers! P.s. if those recipes got you thinking of pumpkin be sure to check out all of my favorites on my Amazon list!

 

 

turmeric salmon oat cakes

Turmeric Salmon Oat Cakes

Maggie Michalczyk, RDN
Take canned salmon up a notch with these easy turmeric oat salmon cakes! These high in protein cakes, are perfect to throw on a salad, or dip into hummus. The turmeric adds a dose of spicy heat plus numerous health benefits!
Prep Time 5 mins
Cook Time 10 mins
Servings 4 salmon cakes

Ingredients
  

  • 1 can salmon opt for boneless sockeye if possible I like this brand
  • 1 tbsp. dijon mustard
  • 1/2 cup old-fashioned oats
  • 1/2 tsp. grated lemon rind
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1 tsp. turmeric*
  • 1 large egg lightly beaten
  • 2 cups arugula
  • 2 tbsp. your favorite hummus

Instructions
 

  • Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, salmon, mustard, 2 teaspoons lemon rind, salt, pepper, turmeric, and garlic powder.
  • Mix to combine.
  • Fill a 1/3-cup dry measuring cup with salmon mixture. 
  • Heat oil in a large skillet over medium. Add salmon cakes to pan by patting the mixture out of the measuring cup as you flip it over. 
  • Cook for about 2 minutes on each side, until bottoms are golden.
  • Arrange arugula on a plate. Drizzle with squeezed lemon juice. Place salmon cakes over arugula. Add hummus and enjoy! 

Notes

*Don't forget the black pepper! Black pepper helps to increase absorption of turmeric! If you don't have oats, feel free to substitute regular flour, brown rice flour or gluten free flour.

 

XOXO 

MAGGIE 

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