Mexican Pulled Chicken Stuffed Peppers--These are amazing--love-love-love! The chicken is great on it's own, too. I usually cut the peppers in half and stuff--much more portion-friendly. Low Carb, Crock Pots, Pulled Chicken, Chicken Stuffed, Mexicans Chicken, Mexicans Pulled, Shredded Chicken, Chicken Breast, Stuffed Peppers
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Cream Cheese Chicken Enchilada Stuffed Peppers Recipe ~ Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce.
Chicken ‘n’ Veggie Stuffed Peppers Ingredients: 1 lb. ground chicken 1 medium onion, chopped 1/2 c chopped mushrooms 1 packet Knorr vegetable soup mix 1/2 c. marinara sauce 3 egg whites 3/4 c. salsa 2 – 4 large bell peppers Directions: Preheat oven to 400 degrees Mix chicken through salsa in a bowl Cut off tops of peppers and remove the insides Fill peppers with chicken mixture and bake for 40 minutes to an hour, until chicken mixture is fully cooked Enjoy as is, or top with ketch
Stuffed Pepper Soup Ingredients: 1 lb. ground beef 1 small onion, diced 1 large bell pepper, diced 1 can (29 oz.) diced tomatoes 1 (10 oz) can tomato soup (or tomato sauce) 1 (14 0z) can chicken broth (or beef broth) 2 cups cooked rice 1 tbsp. sugar t tsp. garlic powder salt & pepper, to taste shredded cheddar cheese, for topping