Ingredients
Method
Preparing Filling
- Poach the chicken breast for about 10 minutes, or until cooked thoroughly.
- Make the filling: Add chopped red onion to a skillet. Sauté for a few minutes, then add cauliflower rice, lime juice, and cilantro. Cook for a few more minutes.
- Remove the chicken from the water and shred with two forks. Add half of the barbeque sauce and stir until evenly coated.
- Pour the chicken into the cauliflower rice mixture. Stir with the remaining barbeque sauce until the mixture is evenly coated.
Stuffed Peppers
- Cut peppers in half lengthwise and remove all seeds and white membranes.
- Stuff each pepper with the filling and place on a plate or baking sheet.
- Add the peppers to a pre-heated grill and cook until tender and charred on the bottom. Serve hot.
Nutrition
Notes
Nutrition facts will vary depending on what BBQ sauce you use!
Expert Tips
- Use a hand mixer to shred the chicken faster.
- If you have leftover filling, serve over top of the stuffed peppers.
- Test the filling before stuffing the peppers! If it needs more salt or spice, stir it in.
- Top them with your favorite dairy-free cheese! (Or regular cheese if you can tolerate dairy.) Sprinkle it on before they go into the oven.
