I found this recipe on a new blog I have started reading. Life as a Plate. This was delicious! Definitely goes in our Primal cookbook to be made again! The first picture is what it looked like when it came out of the oven. The second picture I cut the pepper in half, sprinkled the cheese and put it in the microwave for 30 seconds.
Mexican Pulled Chicken Stuffed Peppers
What you need:
- 4 large bell peppers, any color is fine
- 3-4 chicken breasts, depending on size
- 2 tbsp chopped jalapenos (I used jarred)
- 1 c. can diced tomatoes with juice
- 1/4 c. finely minced onion
- 1/4 c. chopped green peppers (can use organic canned)
- 2 c. salsa (to cook the peppers in)
- shredded cheese
- 1 package of Taco Season
- Put whole chicken breasts and all ingredients except the cheese and salsa in crockpot and stir and set on low for 6-8 hours.
- When it’s finished or after at least four hours in, shred chicken using two forks until it’s all complete. Mix well.
- Using a sharp knife, cut the top of the pepper off and pull out all the inside ribs and seeds.
- Run under cold water to wash and remove remaining seeds inside.
- Stuff peppers with chicken mixture, cover with some salsa (so they don’t dry out) and bake at 350 for 20 minutes until pepper is soft.
- Top with shredded cheese and the salsa!
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