• 1 to 1 1/2 pounds fresh chicken tenders
• Salt and Pepper
• 1 Pound finely chopped or riced cauliflower
• Olive Oil
• 1/2 Tsp Cayenne Pepper
• 8oz Softened Cream Cheese
• 2 Cups Shredded Pepper Jack
• 1 Bunch Chopped Scallions
• 1/4 Cup Hot Sauce
• 8 Peppers, tops removed and seeded

Method:

Boil the chicken until tender- about 30 minutes. In a large sauté pan, heat the olive oil and sauté the cauliflower with salt and pepper and cayenne. Sautee for about 10 minutes, or until softened.

In a large mixing bowl, mix together the chicken, cream cheese, cauliflower, scallions, cheese and hot sauce with a hand mixer. Scoop in the chicken mixture into the peppers until full. Bake at 375 degrees for about half an hour. Peppers should just start to wrinkle. Top with additional cheese if wanted.

Serve and enjoy!