Start by poaching the chicken breast for about 10 minutes. (Or until cooked thoroughly.)
Next, make the filling by adding chopped red onion to a skillet. Sauté for a few minutes and then add in cauliflower rice, lime juice, and cilantro. Cook for a few more minutes.
Remove the chicken from the water and shred with two forks. Add in half of the barbeque sauce and stir together until evenly coated.
Then, pour the chicken into the cauliflower rice mixture. Stir together with the other half of the barbeque sauce until the mixture is evenly coated.
Stuffed Peppers
Cut peppers in half the long way 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 peppers are tender, and the bottom is charred. Serve hot!
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.
See full post for step-by-step photos and more information!