We love a good Taco Tuesday, but sometimes you want to mix it up a bit and make it a little more elevated. Our twist on a Mexican stuffed pepper is paleo, dairy free and packed with flavor- the perfect make ahead slow cooker meal for a crazy weeknight! We make the shredded chicken on the weekend and have it at the ready to stuff into a pepper for a meal that's on the table in under a half hour. Delicious on its own or with some cauliflower rice. Bonus- kids love the shredded chicken in a tortilla or over chips. Try Siete brand wraps and chips for a gluten free and grain free option that tastes as good as takeout!
6 raw peppers of any color you prefer (red, yellow, orange or green- we like to mix it up for a prettier plate!)
Optional Toppings: cilantro, diced tomato's sliced green onion, Siete cashew nacho cheese, Violife Just Like Cheddar shreds, Forager dairy free sour cream, hot sauce
Directions
Add chicken, onion, taco seasoning, and bone broth to a slow cooker and cook on low for 5 hours.
Shred chicken with two forks.
Preheat oven to 350 F
Wash and cut the tops off the peppers and remove core and seeds. Add to a 9 x 12 baking dish. Trim the bottom of the pepper if it doesn't stand upright in the baking dish.
Stuff the peppers with chicken and top with dairy free cheese if desired.
Bake for 20 min or until peppers are slightly softened and cheese melts. Top as desired.
