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Mexican Pulled Chicken Stuffed Peppers



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
½ c. the tomato juice from the can OR ½ c. chicken broth
¼ c. finely minced onion
¼ c. chopped green peppers (can use organic canned)
2 c. salsa (to cook the peppers in)
shredded cheese
package of Simply Organic Taco Season OR Use my homemade taco seasoning recipe:
1 tsp. salt
2 . tsp. onion powder
1 tsp. chili powder
½ tsp crushed red pepper
½ tps. garlic powder
¼ tsp. oregano
½-1 teaspoon ground cumin, depending on your preference
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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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