MEXICAN PULLED CHICKEN STUFFED PEPPERS
One of the best things about this recipe is the pepper doesn't get soggy.
Provided by Sara Andrea
Categories Chicken
Number Of Ingredients 9
Steps:
- 1. Put chicken breast and all ingredients (except the cheese) in crockpot, stir, cook low 6-8 hours.
- 2. Shred chicken and stir.
- 3. Cut top off peppers and clean out. Run under cold water to remove seeds. Shake dry.
- 4. Stuff peppers with chicken, add 2-3 tablespoons sauce from the crock pot (or extra salsa), top with cheese (about 1/4 cup per pepper).
- 5. Bake at 350 degrees for 20 minutes.
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