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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peppers (any color)
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


  • 1Put chicken breast and all ingredients (except the cheese) in crockpot, stir, cook low 6-8 hours.
  • 2Shred chicken and stir.
  • 3Cut top off peppers and clean out. Run under cold water to remove seeds. Shake dry.
  • 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).
  • 5Bake 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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