health & happiness through delicious eating


Healthy recipes you'll look forward to eating. Gluten-free, kid-friendly,

fat-burning, we've got them all!

Mexican Pulled Chicken Stuffed Peppers

Orange Icon  Mexican Pulled Chicken Stuffed Peppers

Orange Icon  Mexican Pulled Chicken Stuffed Peppers

  • Email Email
  • Print Print

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. bell pepper, green, fresh, organic
  • 1 lbs. chicken breast, skinless, organic, free-range
  • 2 tbs. chili pepper, jalapeno, fresh, organic
  • 1 c. tomatoes, diced, fresh, organic
  • 1/2 c. chicken broth, organic, free-range
  • 1/4 c. bell pepper, green, fresh, organic
  • 2 c. salsa, fresh made, organic
  • 1 c. cheese, shredded, any type, raw, organic
  • 1 tbs. taco seasoning mix, organic

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.