This was an awesome recipe that I first had at book club and Anesse Mad these. they were so good that I stole her recipe and made it my own. I added a couple more things and they are just delectable. This is a great easy and low calorie recipe. I love Red bell peppers the best but any peppers would work for this. It would be great to use green, and yellow for some more colors. I love this recipe because it was so simple that I left everything in the crock pot all day and when i came home all i had to do was add a couple things, slice the peppers, stuff the peppers and then put them in the oven for 25 minutes and BOOM they were good to go. I hope you enjoy as mush as I did…
Here’s what you’ll need….
6-8 large bell peppers, any color is fine but like I said I love RED
4-6 chicken breasts
2 tbsp chopped jalapenos- I just bought a can and took 2 Tbs out of it
4 cup of fresh salsa- 2 for the crock pt and 2 for the peppers for the oven
1/2 c. chicken broth- I used water and chicken Bouillon
1/2 c. finely minced onion
1 can of tomato soup
1 TBS of garlic salt
shredded cheese for topping
1 package of Taco Season OR Use my homemade taco seasoning recipe:
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
1/2-1 teaspoon ground cumin
First, Put whole chicken breasts and all ingredients excpet for soup in crockpot and stir and set on low for 6-8 hours. (Sorry no pic)
When it’s finished, shred chicken using a fork until it’s all complete. Mix well and add your tomato soup so it is not dry.
Using a sharp knife, cut the top of the pepper off and pull out all the inside ribs and seeds. Wash out the peppers for dirt and any remaining seeds.
Now stuff your peppers with chicken mixture, cover with some salsa and shredded cheese. Place in a large oven safe pan and bake at 350 for 25 minutes until pepper is soft.
Top with some more salsa and serve!