Ingredients
- 4 large bell peppers, any color is fine
- 3-4 chicken breasts, depending on size
- 2 tbsp chopped jalapenos (I used jarred)
- 1 c. diced tomatoes
- 1/2 c. the tomato juice from the can OR 1/2 c. chicken broth
- 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 Simply Organic Taco Season OR Use my homemade taco seasoning recipe:
- * 1 tsp. salt
- * 2. tsp. onion powder
- * 1 tsp. chili powder
- * 1/2 tsp crushed red pepper
- * 1/2 tps. garlic powder
- * 1/4 tsp. oregano
- * 1/2-1 teaspoon ground cumin, depending on your preference
Directions
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Put whole chicken breasts and all ingredients in crockpot and stir and set on low for 6-8 hours.
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When it’s finished or after at least four hours in, shred chicken using two forks until it’s all complete. Mix well.
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Using a sharp knife, cut the top of the pepper off and pull out all the inside ribs and seeds.
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Run under cold water to wash and remove remaining seeds inside.
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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.
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Top with shredded cheese and the salsa!