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Mexican Pulled Chicken Stuffed Peppers Recipe

   
 

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     Mexican Pulled Chicken Stuffed Peppers

Category   Entrees - Maindishes
Sub Category   Gluten-Free

Ingredients
4 bell peppers
3-4 chicken breasts
Jalapenos
1 C diced tomatoes
1/2 C tomato juice OR Chicken broth
1/4 C minced onions
1/4 C chopped green peppers
2 C salsa
Shredded cheese
 
Taco seasoning OR
Salt
Chili powder
Onion powder
Crushed red pepper
Garlic powder
Oregano
Cumin

Instructions
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!


Originally Submitted
1/2/2013





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