Stuffed Peppers: Mexican Style

Stuffed Peppers: Mexican Style

This recipe puts a Mexican twist on your typical stuffed peppers. If you often find yourself throwing out leftovers, always remember there may be a recipe that you can put together using perfectly good leftovers.  These stuffed peppers are packed with flavor and they present with beautiful color.

Stuffed Peppers: Mexican Style


  • 4 large bell peppers (red, yellow, and orange are best if you’re going for presentation)
  • 1/4 cup chopped green peppers
  • 1 cup diced tomatoes
  • 1/4 cup finely minced onion
  • 4 chicken breasts
  • 2 tbsp chopped jalapeños (remember to remove seeds. Wash your hands after you chop the jalapeños, they are hot!)
  • 1/2 cup chicken broth
  • 2 cups salsa
  • shredded cheese
  • 1 package of taco seasoning
  • 1 tsp. salt
  • 2. tsp. onion powder
  • 1 tsp. chili powder
  • 1/2 tsp crushed red pepper
  • 1/2 tps. garlic powder
  • 1/4 tsp. oregano


  1. Using a crock pot, place chicken and all ingredients inside. Stir well and set on low for 6-8 hours.
  2. If possible begin shredding chicken with a fork after five hours. You can also shred the chicken after the total amount of cooking time.
  3. Using a sharp knife, cut the top of the bell pepper off and pull out the insides.
  4. Stuff peppers with chicken mixture, cover with salsa.
  5. Bake at 350 for 20 minutes until pepper is soft.
  6. Top with preferred amount of cheese while the peppers are still hot.




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