Thursday, September 19, 2013

Mexican Pulled Chicken Stuffed Peppers

Hello everyone! Today's workout consisted of a 3 mile run and a short and sweet weight lifting session. This was my workout:

Dumbbell upright rows 3x15
Leg extensions 3x15
Lawnmower rows 3x15
Assisted squats 3x15
Incline bench press 3x15
Dumbbell plie squats 3x15
Today's blog post was purely inspired by the new Crock Pot that my hubby bought me at Costco. Quite frankly I think he was giving me a subtle sign that my cooking needs some assistance =/. Anywho, now that I have this fantastic piece of equipment I want to experiment with it. First experimental recipe will be:
Mexican Pulled Chicken Stuffed Peppers
4 large bell peppers
3-4 chicken breasts
2 tbs chopped jalapenos *optional
1 cup diced tomatoes
1/2 cup chicken broth
1/4 cup minced onion
1/4 cup chopped green peppers
2 cups salsa
shredded cheese *optional for dairy free eaters like myself
Taco seasoning recipe:
1 tsp sea salt
2 tsp onion powder
1 tsp chili powder
1/2 tsp crushed red pepper
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp ground cumin
1. Place the whole chicken breasts with all of the ingredients inside of the Crock Pot and stir and set on low for 6-8 hours.
2. After 4 hours, shred the chicken and mix well.
3. Cut the top off of the 4 large bell peppers and remove remaining seeds inside.
4. Stuff the peppers with the chicken mixture and cover with salsa. Bake at 350 degrees for 20 minutes or until the pepper is soft.
5. Top with the shredded cheese and salsa.
I'm grateful for the convinient things
in life- like a Crock Pot =).


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