Mexican Pulled Chicken Stuffed Peppers

Sara Andrea


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


☆☆☆☆☆ 0 votes

Slow Cooker Crock Pot


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  • 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

How to Make Mexican Pulled Chicken Stuffed Peppers


  1. Put chicken breast and all ingredients (except the cheese) in crockpot, stir, cook low 6-8 hours.
  2. Shred chicken and stir.
  3. Cut top off peppers and clean out. Run under cold water to remove seeds. Shake dry.
  4. Stuff peppers with chicken, add 2-3 tablespoons sauce from the crock pot (or extra salsa), top with cheese (about 1/4 cup per pepper).
  5. Bake at 350 degrees for 20 minutes.

Printable Recipe Card

About Mexican Pulled Chicken Stuffed Peppers

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

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