Tex Mex Stuffed Peppers – CE
Green salad
  • Clean Eating
  • poultry, slow cooker
Tex Mex Stuffed Peppers – CE
Green salad
  • Clean Eating
  • poultry, slow cooker
Servings:

Ingredients

Prep
  • 6 bell peppers any color
  • 3 C deli roasted chicken shredded
  • 2 T taco seasoning
  • 1 can black beans
  • 1 C frozen corn
  • 2 C mild chunky salsa
  • 1/2 C frozen chopped onions
  • 1 C shredded pepper jack cheese
  • salt and pepper to taste
On Cooking Day
  • 3/4 C water
  • 1/2 C shredded pepper jack cheese
  • 2 T freshly chopped cilantro for serving optional
  • 6 C salad greens

Instructions

To Assemble
  1. Chop tops off peppers and clean out seeds.
  2. Add shredded chicken to a large bowl and toss with taco seasoning. Drain and rinse black beans and add to chicken along with next 4 ingredients. Season with salt and pepper.
  3. Fill each pepper with mixture and store in a large container with lid.
To Cook
  1. Place stuffed peppers in crock pot. Add 3/4 cup water and cook on low for 6 hours.
  2. Top with cheese and cook until cheese melts (about 10 minutes). Garnish with chopped cilantro before serving.
  3. Serve with salad.

Ingredients

Prep
  • 6 bell peppers any color
  • 3 C deli roasted chicken shredded
  • 2 T taco seasoning
  • 1 can black beans
  • 1 C frozen corn
  • 2 C mild chunky salsa
  • 1/2 C frozen chopped onions
  • 1 C shredded pepper jack cheese
  • salt and pepper to taste
On Cooking Day
  • 3/4 C water
  • 1/2 C shredded pepper jack cheese
  • 2 T freshly chopped cilantro for serving optional
  • 6 C salad greens

Instructions

To Assemble
  1. Chop tops off peppers and clean out seeds.
  2. Add shredded chicken to a large bowl and toss with taco seasoning. Drain and rinse black beans and add to chicken along with next 4 ingredients. Season with salt and pepper.
  3. Fill each pepper with mixture and store in a large container with lid.
To Cook
  1. Place stuffed peppers in crock pot. Add 3/4 cup water and cook on low for 6 hours.
  2. Top with cheese and cook until cheese melts (about 10 minutes). Garnish with chopped cilantro before serving.
  3. Serve with salad.
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