Kung Pao BBQ Chicken with Roasted Cauliflower Rice
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1 lb. sweet peppers
8 ounces shredded cheddar cheese
16 ounces cream cheese, room temperature
2 Tbsp. Head Country Championship Seasoning, either Original or High Plains Heat
1 lb. bacon, sliced in half crosswise
1 bottle Head Country Bar-B-Q sauce, any flavor (try Sugar Free to make this recipe low-carb and keto friendly)
275 degrees F
60 mins
Preheat oven to 275 degrees F.
Slice sweet peppers lengthwise and seed. You can choose whether to leave the pepper cap or to slice it off.
Mix together cheddar cheese, cream cheese, and Head Country Championship Seasoning.
Using a small spoon or knife, fill the cavity of each half pepper with the cheese mixture.
Wrap each half pepper with with one of the half pieces of bacon.
Dunk each bacon-wrapped pepper in your favorite flavor of Head Country Bar-B-Q sauce.
Place each popper in a large baking dish, making sure to leave at least an inch between each pepper. Bake in preheated oven for 45-60 minutes, or until bacon is browned and crispy.
Allow to cool for 5 minutes before serving. Enjoy!
Note: These poppers can also be cooked on the grill, either right on the grates over indirect heat or on a cast-iron griddle, with the heat set to 275 degrees F, for 40-60 minutes.
