Healthy ranch stuffed bell peppers. A quick whole30 and paleo meal for the whole family! Stuffed with cauliflower rice, shredded chicken, spicy jalapeno and cilantro sauce. 

• 4-5 assorted bell peppers remove seeds and stems
• 2-3 cups cauliflower rice
• 2-3 cups cooked shredded chicken breast

• 1 cup fresh parsley
• 1 cup fresh cilantro
• 1/2 cup olive oil
• lime juice from 1 lime
• 1-2 garlic cloves
• 1 jalapeño pepper remove stem
• 1/2 teaspoon salt

• 1/4 cup paleo mayonnaise
• 1/4 cup full fat coconut milk
• 1 garlic cloves
• 1/4 cup fresh parsley
• 1 tablespoons fresh dill
• lemon juice from 1/2 lemon
• 1/4 teaspoon sea salt

• 4-5 assorted bell peppers remove seeds and stems
• 2-3 cups cauliflower rice
• 2-3 cups cooked shredded chicken breast

• 1 cup fresh parsley
• 1 cup fresh cilantro
• 1/2 cup olive oil
• lime juice from 1 lime
• 1-2 garlic cloves
• 1 jalapeño pepper remove stem
• 1/2 teaspoon salt

• 1/4 cup paleo mayonnaise
• 1/4 cup full fat coconut milk
• 1 garlic cloves
• 1/4 cup fresh parsley
• 1 tablespoons fresh dill
• lemon juice from 1/2 lemon
• 1/4 teaspoon sea salt

1. Preheat oven to 350F.
2. Blend ingredients for sauce in a food processor or blender until smooth.
3. Blend ingredients for ranch dressing in a food processor or blender until smooth.
4. Cut tops off the bell peppers and remove seeds. Set peppers into a casserole dish.
5. In a bowl combine cauliflower rice, shredded chicken, and sauce. Stuff peppers with this filling.
6. Bake peppers on 350F for 50 minutes. Then serve with ranch dressing.