Preheat the oven to 425°F. Cut the tops off each pepper and remove seeds. Place on a coated baking sheet and cook for 20 minutes or until tender.
Meanwhile, heat a skillet over medium-high heat with 1 tbsp of olive oil and minced garlic
In the skillet, add the 4 chicken breast. Cook 5-6 minutes on each side.
Remove the chicken breast once completely cooked and dice into small cubes
In the hot skillet, add the pressed garlic and 1 chopped yellow onion.
Cook until onions are translucent, then add 4 cups of cauliflower rice.
In a large bowl, mix together and add the diced chicken, ¼ cup Whole30 Ranch, nutritional yeast, cumin, chili powder, onion powder, salt and pepper to the rice mixture.
Stuff each pepper with chicken and cauliflower mixture. Add peppers to a casserole dish and add to oven for 10-15 mins.
Remove from oven and top with extra ranch and fresh cilantro.