Mexican Chicken Stuffed Peppers


  • Green Peppers
  • 6oz. of Chicken Breast per Pepper
  • 1 cup Chopped Green Peppers
  • 1 cup Chopped Tomatoes
  • 1 packet Taco Seasoning
  • Extras:
    • Cheese
    • Guacamole
    • Sour Cream


  1. Clean chicken breasts. The cook the way you prefer. I used waterless cookware, cooked the breasts on each side for 5 minutes and then let simmer on low for 10 minutes. You can also make the chicken in a slow cooker, bake, or regular pan fry.
  2. Once the chicken is cooked, shred it. Then combine chicken, peppers, tomatoes, and seasoning packet in a large skillet and let simmer.
  3. Preheat oven to 350 degrees.
  4. Clean your green peppers, and add and excess peppers to the chicken mixture.
  5. Fill each pepper with 7-8oz of the chicken mixture and bake at 350 for 20 minutes or until the peppers are soft.
  6. Eat them plain or cover with the toppings of your choice!

* Make extra of the chicken mixture for make nachos, tacos, or enchiladas. One slow cooker of Mexican Chicken can make a whole week of meals!!

Chicken Stuffed Peppers

Stuffed Green Peppers

Stuffed Green Pepper


  • 1 Large Green Pepper
  • 6oz. Pulled Chicken
  • 1c Shredded Zucchini
  • 1/4c diced onion
  • 1/4c chopped Mushroom
  • Jalapeno to taste! (optional)

What you’ll do:

Pre-cook chicken and chopped veggies. Mix all ingredients but the green pepper to make filling make your filling. De-core the green pepper and stuff. Bake at 350 for 20-25 minutes or when pepper starts to look golden brown.