Mexican Pulled Chicken Stuffed Peppers

Sara Andrea

By
@Sara_Andrea

One of the best things about this recipe is the pepper doesn't get soggy.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Method:
Slow Cooker Crock Pot

Ingredients

6
peppers (any color)
3
chicken breasts
2 Tbsp
jalapenos, chopped
1 can(s)
diced tomatoes
1/4 c
onion, minced
1 can(s)
chopped chilies
1 jar(s)
salsa (16 oz)
2 Tbsp
taco seasoning
1 1/2 c
shredded cheese

Step-By-Step

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1Put chicken breast and all ingredients (except the cheese) in crockpot, stir, cook low 6-8 hours.

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2Shred chicken and stir.

3Cut top off peppers and clean out. Run under cold water to remove seeds. Shake dry.

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4Stuff peppers with chicken, add 2-3 tablespoons sauce from the crock pot (or extra salsa), top with cheese (about 1/4 cup per pepper).

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5Bake at 350 degrees for 20 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Healthy