The 2nd new recipe I tried last week was Mexican shredded chicken stuffed peppers. Healthy and delicious. Win, win! Plus, I usually have bell peppers in the fridge and chicken in the freezer, so this was the perfect recipe to use up those items. We'll definitely be adding this to our rotation.
Mexican Shredded Chicken Stuffed Peppers
4 large bell peppers, any color is fine
3-4 chicken breasts, depending on size
1 can diced tomatoes
1/2 c. the tomato juice from the can OR 1/2 c. chicken broth
1/4 c. finely minced onion
1 jar salsa (to cook the peppers in)
1 package of Simply Organic Taco Season
Put whole chicken breasts and all ingredients 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 salsa (so they don’t dry out) and bake at 350 for 20 minutes until pepper is soft.