• Turn your grill on and set to medium high. Once it's heated up, add your peppers (cut side up) to the grill. Set a timer for 5 minutes. Flip and cook for an additional 5 minutes. Remove and set aside.
• Meanwhile, cook filling per directions below (stove top or Instant Pot), then stuff some into each pepper half. Top with compliant ranch (I love Tessemae's), fresh cilantro, and enjoy!

Filling - Stove Top Directions

• Add chicken breasts to a medium sized pot and fill with water to cover. Cover with lid and bring to a boil. Once boiling, remove from heat and let it sit for 10 minutes. Remove chicken from the pot and shred using two forks.
• Add cooking oil to a large skillet and heat over medium high heat. Add in onion, garlic, and cauliflower rice. Cook 5-7 minutes until onion is soft.
• Add the shredded cooked chicken to the pan with the onion, garlic and cauliflower rice. Add salt and pepper to taste. Pour in the entire bottle of BBQ sauce and mix well. Stir and cook over medium heat for a few minutes until the sauce is heated through.

Filling- Instant Pot Directions

• Fill instant pot with 1 cup of water or chicken broth and insert trivet. Place chicken breasts on top and cook on manual high pressure for 8-10 minutes (8 for thin breasts, 10 for thick). Quick release, then remove chicken and shred using two forks.
• Dispose of the remaining water/broth and hit the "saute" button. Add cooking oil, onions, garlic, and cauliflower rice. Saute for 5-7 minutes until softened. Add shredded chicken, salt & pepper to taste, and BBQ sauce to the pot. Stir well.