Submitted by: Coach Taryn
Prep Time: 10 Minutes
Cook Time: 6 Hours
Servings: 4
I like Mexican flavored anything, so I'm a big fan of this, but you can play around with the ingredients to make different variations of this recipe.
4 lrg. green bell pepper
1 lbs. chicken breast
2 tbsp. jalapeno pepper
1 c. diced tomatoes, fresh
1/2 c. chicken broth
1/4 c. green bell pepper
2 c. fresh made salsa
1 c. shredded cheese
1 tbsp. taco seasoning
Put whole chicken breasts in crockpot. Top with chopped jalapenos, diced tomatoes, chopped green peppers, and chicken broth. Stir it all up and cook on low for 6-8 hours. When it’s finished (or after at least 4 hours in), shred chicken using two forks until it’s all complete. Mix well.
Using a sharp knife, cut the top of each 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°F for 20 minutes until pepper is soft.
Top with shredded cheese and the salsa!
*Protein count will depend on size of the chicken breasts. Also, if you do top with cheese, keep in mind that 1 ounce = 1 fat.
Email
Print
