BBQ Stuffed Peppers

I have had the urge to try my hand at my own sauces lately...so why not start with one of my favorites...bbq sauce!  Being from the bbq capital, I thought I would have an advantage:). 

What you will need...

• 1/2 chicken, cooked in crock pot on medium-low for 8 hours and pulled
• 1/2 cup uncooked brown rice, cooked
• 1 can white beans, drained and rinsed
• 2 yellow bell peppers
• 1 tbsp olive oil
• 1 small sweet onion, diced
• 2 cloves garlic, chopped fine
• 1 cup ketchup
• 3 tbsps red wine vinegar
• 3 tbsps Worcestershire
• 2 tbsps brown sugar
• 1 1/2 tbsps maple syrup
• salt and pepper
• monterey jack cheese, to grate

Come home to the chicken ready to be pulled.  Start the rice, and if you are in a hurry, cook the rice the day before, or use quick cooking rice.  In a pan over medium heat, saute the onions and garlic in half of the oil for a few minutes.  Add the ketchup, vinegar, Worcestershire, brown sugar, maple syrup, and salt and pepper.  bring to a boil and stir for a few minutes, then reduce to low heat and cover for about 20 minutes.  Preheat your oven to 350*.  Pull the chicken.  Add 1/2 of the whole chicken, beans, and cooked rice to the sauce.  Cut the peppers in half, long ways, to make four little bowls (remove stem and seeds).  Brush a bit of oil on the peppers and bake them on a pan for 15 minutes.  Then, add the chicken, bean, and rice mixture on top of each and back 10 minutes.  Remove, top with monterey jack cheese and bake for about 10 more minutes...YUM-OLA!!!

Sides to think about...don't need any, but great with any veggie you would pair with bbq!

How many can eat...should feed 4 with a side or two.