Adapted from [Low Carb Yum](https://lowcarbyum.com/low-carb-crack-slaw-beef-cabbage/)
2 pounds pulled rotisserie chicken
1T minced garlic
1.5 teaspoons ground ginger
Salt and pepper to taste
Spray olive oil
2 pounds cabbage grated (can use coleslaw mix if desired)
4 tablespoons tamari or coconut aminos
2 teaspoon apple cider vinegar
20 SweetLeaf stevia drops
1/2 teaspoon red pepper flakes optional
8 orange bell peppers
4T bacon grease or oil of choice
Make your crack slaw and carve your peppers ahead of time. No one has time for that on Halloween night!
Place your store bought pulled rotisserie chicken in a blender on low to finely pull.
In large skillet or wok, heat bacon grease and add cabbage/slaw mix to brown garlic, ginger, salt, and pepper.
Add in your rotisserie chicken, tamari/aminos, vinegar, stevia and red pepper flakes (if using) into skillet until well heated.
Store until Halloween!
Slice your peppers across the top, remove seeds. Store in fridge.
On the night of: spray the inside of your peppers with olive oil and sprinkle with salt and pepper.
Cook in the oven for 20-30 minutes at 350F until tender but still upright!
Pull your peppers. Stuff them. Put them back under the broiler for two minutes with the lids on.
I recommend watching how much pepper you eat (carbs can add up fast!) macros are going to depend on the size of your peppers and how much stuffing, but mine were around 236 calories, 5g fat, 36g protein, and net 3.5/serving BEFORE the pepper.