Salsa Chicken Stuffed Peppers
 
 
Bell peppers are packed tight with juicy shredded salsa chicken and corn, topped with spicy jack cheese, and then baked in the oven for gluten free and low carb comfort food.
Author:
Serves: 6-8 servings
Ingredients
  • 6 large bell peppers
  • 3 chicken breasts
  • 1 jar fresh salsa
  • 1 can of corn, drained
  • 1 cup shredded pepper jack cheese
Instructions
  1. Place the chicken, salsa, and corn in the crockpot. Cook on low for 8-10 hours or low for 4-6
  2. An hour and a half before serving, slice your peppers in half, lengthwise. Clean out all of the seeds and insides of each half
  3. In a boiling pot of water, blanche the peppers for about a minute each. Remove, pat the peppers dry, and place in a large baking dish
  4. Once the chicken is ready, it should shred easily at the poke of a fork. Shred the chicken and mix in the crockpot with all of the juices and the salsa
  5. Preheat the oven to 375 degrees F
  6. Pack each pepper tightly with the shredded chicken
  7. Fill the baking dish with about a ½ inch of water
  8. Place the peppers in the oven
  9. After about 30 minutes of cooking, sprinkle the cheese over the peppers and turn on the broiler for 5 mintutes
  10. Remove when the cheese has melted and the peppers are turning inwards
  11. Serve and enjoy!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/five-ingredient-stuffed-peppers/