• 4 peppers
  • 500g chicken thighs
  • 250g cream cheese,
  • Seasoning
  • ½ juice of a lemon
  • 1 heaped tbsp of fresh thyme leaves
  • 200g cauliflower, riced
  • 1 sachet Bimuno


  • Preheat oven to 180C.
  • Fry your chicken thighs on both sides on a medium-high heat for 4 mins each side then place into your oven for 30 minutes.
  • Rice your cauliflower. To do this, simply, grate it along a standard cheese grater.
  • Get your peppers, cut the tops off (keep these for later), remove the middle and seeds.
  • Once the chicken is cooked and cooled down, pull apart the meat from the bone.
  • Place your chicken, cauliflower rice, lemon juice, thyme and Bimuno into a bowl and mix.
  • Place the mixture into the peppers evenly, put the tops back on and put them in to an oven dish.
  • Drizzle over some olive oil and roast in the oven for 30 minutes.
  • Serve immediately and enjoy!

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