Stuffed Peppers with Chocolate Chili Mole

Serves 2

Ingredients:

For the stuffed peppers:

2 Large peppers (I used bell, but sweet or poblano will work too!)
2 C Cauliflower rice (cauliflower that has been shredded very fine in a food processor)
1 C Chopped chicken (cooked)
1 Tbs Tomato paste
Salt and pepper

For the chocolate mole sauce:

1/3 C plus 2 Tbs Chicken broth
2 tsp Olive oil
1 1/2 tsp Chocolate Chili Teeny Tiny Spice
1/2-1 Tbs Cacao powder (unsweetened)
1 Tbs Tomato paste
Pinch of salt
Freshly ground black pepper

Instructions:

1. Preheat oven to 350℉.

2. In a large skillet, combine cauliflower rice and chicken. Add a little water to the tablespoon of tomato paste to create a slightly thinner consistency and pour over the mix. Give the dish a quick pinch of salt and a few grinds of pepper, continue to mix until thoroughly combined, add to a large bowl, and set aside.

3. Cut the top off your peppers, then stuff with the rice and chicken mixture.

4. Bake for 30-40 minutes, increasing heat to 400℉ if yours aren't cooking quickly enough.

5. While the peppers are baking, heat olive oil in a small saucepan, then add 1 1/2 tsp Chocolate Chili spice and stir well. Slowly add 1/3 cup of broth to the pan, stirring. Next stir in cacao powder (start with 1/2 tbsp then taste and add more if desired), tomato paste, then add salt and pepper. If the mixture is too thick or strong in flavor, slowly add broth until flavor mellows to your liking.

6. When peppers are soft and beginning to wilt and brown, remove from oven, drizzle with the mole sauce, and serve.

Optional: Top with an avocado!