Mexican Pulled Chicken Stuffed Peppers

I have to say sticking to crock pot meals is a lot easier these days with the weather being so rubbish here. There is something about cold weather that makes me want warm comfort food and it is so easy to create comfort food in the crock pot. This time I decided to make a Mexican inspired pulled chicken. Let me warm you the smell when you walk in your door at the end of the day will make you salivate. So far with all of the crock pot meals I have made over the past few weeks this one smelled the most amazing. It was hard to then wait until Chris came home to eat it.

Mexican Pulled Chicken Stuffed Peppers

4 large bell peppers, any colour is fine
3-4 chicken breasts
1 tsp ground cumin
1-2 jalapenos, chopped
400g (14.5 oz) diced tomatoes
120mL (1/2 c.) chicken stock
1/2 onion finely minced
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
226g (1 c.) salsa
4 slices of cheese
recipe adapted from Life as a Plate


Put the chicken breasts and all ingredients, except the cheese in the crock pot and stir and set on low for 6-8 hours.

When it’s finished or left in for at least four hours, shred chicken using two forks until it’s all complete. Add back to the crock pot and mix well.

Cut the top of the pepper off and pull out all the inside ribs and seeds. Wash and then dry the pepper being careful to keep it whole. Scoop out some of the chicken mixture and stuff each pepper. Add the peppers into a deep baking tray. Try to find a tray that fits the peppers without too much space leftover. If you don’t have a small enough tray create a foil bowl to sit the peppers in the tray. Pour the leftover sauce from the crock pot around the peppers and bake at 180 C (350 F) for 20 minutes until pepper is soft. Top with one piece of cheese each and stick back into the oven until the cheese is melted. The leftover sauce makes a wonderful flavour boost for rice or qunioa to serve with your peppers.
Mexican Pulled Chicken Stuffed Peppers
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Serves: 4
 

Ingredients
  • 4 large bell peppers, any colour is fine
  • 3-4 chicken breasts
  • 1 tsp ground cumin
  • 1-2 jalapenos, chopped
  • 400g (14.5 oz) diced tomatoes
  • 120mL (1/2 c.) chicken stock
  • ½ onion finely minced
  • 1 tsp. salt
  • 2 tsp. onion powder
  • 1 tsp. chili powder
  • ½ tsp crushed red pepper
  • ½ tps. garlic powder
  • ¼ tsp. oregano
  • 226g (1 c.) salsa
  • 4 slices of cheese cheese

Instructions
  1. Put the chicken breasts and all ingredients, except the cheese in the crock pot and stir and set on low for 6-8 hours.
  2. When it’s finished or left in for at least four hours, shred chicken using two forks until it’s all complete. Add back to the crock pot and mix well.
  3. Cut the top of the pepper off and pull out all the inside ribs and seeds. Wash and then dry the pepper being careful to keep it whole.
  4. Scoop out some of the chicken mixture and stuff each pepper. Add the peppers into a deep baking tray. Try to find a tray that fits the peppers without too much space leftover. If you don’t have a small enough tray create a foil bowl to sit the peppers in the tray. Pour the leftover sauce from the crock pot around the peppers and bake at 180 C (350 F) for 20 minutes until pepper is soft. Top with one piece of cheese each and stick back into the oven until the cheese is melted.

This entry was posted in Chicken, Easy Meal, Main Course, Mexican and tagged , . Bookmark the permalink.

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