A 30/10 Recipe...

Mexican Pulled Chicken Stuffed Peppers

RECIPE SUMMARY

 

Mexican Pulled Chicken Stuffed Peppers

Makes 4 Servings: Counts towards 2 cups Vegetables, 1 Dairy Option, 1 Serving Dinner Meat

 

INGREDIENTS

Mexican Pulled Chicken Stuffed Peppers
 4 personal servings Chicken Breasts, whole
 2 tablespoons Jalapeños, chopped
 3 cup Tomatoes, diced
 ½ cup Imagine Organic Free Range Chicken Broth
 1 cup Onion, finely minced
 ½ cup Green Chilies, chopped
 ½ cup Reduced Fat Feta Cheese
 4 Large Poblano Peppers, halved and seeded
Taco Seasoning
 1 teaspoon Sea Salt
 2 teaspoons Onion Powder
 1 teaspoon Chili Powder
 ½ teaspoon Crushed Red Pepper
 ½ teaspoon Garlic Powder
 ¼ teaspoon Oregano
 ½ teaspoon Ground Cumin

 

DIRECTIONS

1

In a small bowl combine the taco seasoning ingredients and set aside.

2

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.

3

When the crockpot is done, or at about 6 hours in, shred the chicken using two forks. Stir to coat.

4

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.

5

Stuff the peppers with the shredded chicken mixture. Bake the peppers at 350°F for 20 minutes or until the pepper is soft.

6

Top with feta cheese.

 

Ingredients

Mexican Pulled Chicken Stuffed Peppers
 4 personal servings Chicken Breasts, whole
 2 tablespoons Jalapeños, chopped
 3 cup Tomatoes, diced
 ½ cup Imagine Organic Free Range Chicken Broth
 1 cup Onion, finely minced
 ½ cup Green Chilies, chopped
 ½ cup Reduced Fat Feta Cheese
 4 Large Poblano Peppers, halved and seeded
Taco Seasoning
 1 teaspoon Sea Salt
 2 teaspoons Onion Powder
 1 teaspoon Chili Powder
 ½ teaspoon Crushed Red Pepper
 ½ teaspoon Garlic Powder
 ¼ teaspoon Oregano
 ½ teaspoon Ground Cumin

Directions

1

In a small bowl combine the taco seasoning ingredients and set aside.

2

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.

3

When the crockpot is done, or at about 6 hours in, shred the chicken using two forks. Stir to coat.

4

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.

5

Stuff the peppers with the shredded chicken mixture. Bake the peppers at 350°F for 20 minutes or until the pepper is soft.

6

Top with feta cheese.

Mexican Pulled Chicken Stuffed Peppers

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