Asian Stuffed Peppers

🧂 Ingredients

• 4 bell peppers
• 1 teaspoon sesame oil
• 4 green onions
• 4 cloves minced garlic
• 1 pound ground chicken breast
• 2 teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon ginger

  ground
• 3 tablespoons Splenda

  9 packets
• 1 teaspoon sriracha sauce
• ¼ cup soy sauce
• ¼ cup teriyaki sauce
• ⅛ cup chicken broth
• 1 cup cooked rice
• ⅛ cup cooked riced cauliflower

Instructions

• 1 Preheat the oven to 400 degrees and grease a baking tray with cooking spray.
• 2 Cut each pepper in half and remove the seeds/core. Place them on the baking
  sheet, cut side up, and bake for 20-30 minutes, or until desired wellness is
  reached.
• 3 Slice the green onion and mince the garlic.
• 4 Heat a large pan over medium/high heat and drizzle with the sesame oil. Once
  heated, add the onion and garlic and sauté for 2-3 minutes. 
• 5 Then, add the ground chicken. Begin to break up the chicken while seasoning.
  Continue to break up and mix in the seasonings while cooking. 
• 6 Once fully cooked, sprinkle on the Splenda and the sriracha, mixing to combine. 
• 7 Pour in the soy sauce, teriyaki sauce and chicken broth. Bring to a slight
  simmer while mixing the sauces in.
• 8 Add the rice and riced cauliflower, tossing to coat.
• 9 Once the peppers are done, stuff each pepper with the chicken mixture.

Nutrition Info