What is one food my husband just hands down loves?
We have had them a variety of ways including our favorite which was Mexi Stuffed Peppers! Those delicious, fresh bell peppers just pair perfectly stuffed full of goodness and topped with homemade salsa.
It’s a favorite! It’s even more of a favorite when our freezer is packed full of bell peppers straight from our garden!
We decided this time to keep it a little bit healthier and use shredded chicken instead of ground beef. This could also be made with ground chicken or turkey as well.
Basically you will simply cook the chicken in the skillet or you can also do it in the slow cooker. Then, shred it, which I like to use this technique over on Beauty & Bedlam. Once the chicken is shredded then just return it to the skillet and prepare the taco seasoning as instructed on the package.
We actually had quite a bit leftover so we used it throughout the week for nachos and burritos! It can also be batch cooked and then stored in the freezer for quick meals!
Are you hungry yet? I am starving for one of these! I drizzle mine with salsa to give it a little more flavor and then go to town…it’s delicious!
Here are a few of my favorites for making these, remember these are affiliate links.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
Stuffed Chicken Peppers
- 6 Peppers Any color
- 2-4 Boneless Skinless Chicken Breast
- 1 Taco Seasoning Packet or Gluten Free Taco Seasoning
- 1 Cup Cooked Rice
- 3 Green Onions sliced
- 1 Cup Corn
- Shredded Cheese
- Salsa See link in post for homemade salsa
- Preheat oven to 400*.
- Cook the chicken in a skillet sprayed with non stick cooking spray on medium heat. Once the chicken is well cooked, shred it either with a fork or in a stand mixer with the paddle attachment.
- Return the chicken to the skillet and add in the taco seasoning as instructed on the package.
- Once the chicken is done, mix it with the rice, onions, and corn.
- Slice the top off the peppers and clean out the inside, then stuff them with chicken mixture. This amount will make enough for 6 large peppers; however, I typically use 4 and then save the remaining stuffing for nachos and burritos.
- Top these with cheese and bake for 30 minutes in the oven.
- Serve these plain or topped with salsa.