Jalapeño Chicken & Rice Stuffed Peppers
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Cook 4 chicken breasts in stock in the crockpot. Remove and shred with two forks.
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Cook 1 1/2c brown rice per package directions.
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Dice 4 jalapeño peppers (remove the seeds and membranes!) then gently sauté over medium to low heat to soften. .
Mix together 1 cup cream cheese, shredded chicken, brown rice, jalapeños, and 1 cup sugar free barbecue sauce.
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Remove the tops, seeds and membranes from 8 bell peppers, and stuff with the chicken & brown rice mixture. Cover the tops of the peppers with foil.
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Bake in the oven at 350 for 35 minutes, or until the peppers are softened. Remove foil for the last 5 minutes of baking to crisp the top. Serves 4.
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Meal prep: complete all steps up to stuffing the peppers ahead of time. Store prepared mixture in fridge or freezer.
