I always say food is more fun when it’s cute and these easy chicken stuffed peppers are the perfect example of that. I carved my orange bell peppers into cute little pumpkins and I want to scream. They’re so freaking cute!
My girls went crazy for this dinner. They giggled when they thought they were eating a real pumpkin and absolutely loved it. Their laugh makes me smile. They also love that mom is celebrating Halloween a month early. That’s the life you get when your mom is a food blogger. Every holiday is a month long and we love it.
Easy Chicken Stuffed Peppers
This is the perfect recipe for any holiday party or a fun family night. It’s an easy recipe that both Raelyn and Sloan helped me make. We had so much fun. These are the kind of memories that make the holidays so special to me.
Stuffed bell peppers is such an easy recipe to modify to fit your diet and lifestyle. If you don’t like chicken, swap it out for any protein including tofu. Once you have your preferred protein, combine it with a carb or carb substitute. This could be white rice, brown rice, spanish rice, cauliflower rice, chopped veggies or whatever you prefer. Now that you have your protein and carb or carb substitute, mix it together, stuff it in a pumpkin carved bell pepper. Top with your favorite toppings. I top mine with cheese but you can add guacamole, salsa, hot sauce, sour cream or some jalapeños to spice it up.
The great thing about these peppers is that you can whip them up in about 15 minutes. This recipe will make dinner for the entire week. They’re great reheated as leftovers or prepped for lunch for the week.
Juicy Taco Seasoned Chicken
I made this recipe with my favorite taco seasoned chicken. And yes, you know it’s my homemade taco seasoning. You can use this chicken in so many meals. It’s perfect for burritos, tacos, salads, wraps, scrambled eggs, really anything. I promise you this shredded chicken will be an absolute staple in your house all year long.
Another great thing about this chicken is that it’s so easy to make. Take 6 to 8 chicken breasts, 2 1/2 tablespoons of my homemade taco seasoning and one cup of salsa of your choice. Add this to your crockpot and cook it on low for 6 to 8 hours.
The secret to this is to not DRAIN THE JUICE. After about 6 to 8 hours, turn off the crockpot and don’t touch it for 30 minutes. After about 30 minutes, the chicken will just fall apart. Take two forks and shred everything apart. Then, let it sit for another 15 minutes and serve right from the crockpot. If you transfer it to another dish or storage container, be sure to include all the juice.
You can store this in your fridge for about four days and enjoy in countless meals!
Easy Chicken Stuffed Peppers
Ingredients
Stuffed Bell Peppers
Taco Seasoned Chicken
Instructions
Stuffed Bell Peppers
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Clean and wash your orange bell peppers. Cut the tops off and remove the seeds.
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Cut two eyes, a nose and a mouth for his little pumpkin face.
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In a bowl, combine your meat, cauliflower rice (cooked and drained) and salsa and mix.
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Divide the mixture into your four bell peppers and top with cheddar cheese. Add to the air fryer for 8 to 10 minutes at 400° ( this can also be done in the oven).
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Top with your favorite toppings. I like cilantro, jalapeño and some extra salsa.
Crockpot Chicken
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In the crockpot on low hear, add 6-8 chicken breasts.
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Add 1 cup of salsa.
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Cook 6-8 hours. After done, let sit for 30 minutes.
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Shred chicken and store with the juice. DO NOT drain the juice.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 375kcal
- % Daily Value *
- Total Carbohydrate 7g3%
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
I do not like my bell peppers too soggy. I like them to have a little bit of a crunch, so if you want them to be a little more cooked, add an extra five minutes until your desired texture has been reached.