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  • Brianna Bruce

    Low Carb Mexican Pulled Chicken Stuffed Peppers | Life As A Plate

  • Megan Kalman

    Mexican Pulled Chicken Stuffed Peppers. Make mixture ahead in crock pot. Then stuff peppers and bake!

  • Madeleine Winn

    Crock pot Mexican chicken stuffed peppers

  • Danielle Carpenter

    Mexican Pulled Chicken Stuffed Peppers What you need: 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 What you do: 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 some salsa (so they don’t dry out) and bake at 350 for 20 minutes until pepper is soft. Top with shredded cheese and the salsa!

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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