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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
 

  • 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!