RECIPE SUMMARY
Mexican Pulled Chicken Stuffed Peppers
Makes 4 Servings: Counts towards 2 cups Vegetables, 1 Dairy Option, 1 Serving Dinner Meat
INGREDIENTS
DIRECTIONS
In a small bowl combine the taco seasoning ingredients and set aside.
Place the chicken breasts, jalapenos, tomatoes, chicken broth, onion, green chilies and 3 tablespoons of the taco seasoning in a crockpot, stir, and set the crockpot to low for 6-8 hours.
When the crockpot is done, or at about 6 hours in, shred the chicken using two forks. Stir to coat.
Using a sharp knife cut the tops off the peppers and pull out the ribs and seeds. Rinse in cold water to remove the excess seeds.
Stuff the peppers with the shredded chicken mixture. Bake the peppers at 350°F for 20 minutes or until the pepper is soft.
Top with feta cheese.
Ingredients
Directions
In a small bowl combine the taco seasoning ingredients and set aside.
Place the chicken breasts, jalapenos, tomatoes, chicken broth, onion, green chilies and 3 tablespoons of the taco seasoning in a crockpot, stir, and set the crockpot to low for 6-8 hours.
When the crockpot is done, or at about 6 hours in, shred the chicken using two forks. Stir to coat.
Using a sharp knife cut the tops off the peppers and pull out the ribs and seeds. Rinse in cold water to remove the excess seeds.
Stuff the peppers with the shredded chicken mixture. Bake the peppers at 350°F for 20 minutes or until the pepper is soft.
Top with feta cheese.