I always hated stuffed peppers as a kid and I’m not sure why; I don’t think I gave them a fair chance. Changing my eating habits the last six months has made me discover that a lot of vegetables I thought I hated are actually quite delicious (sorry Dad for not believing you!!). I’m glad I’ve become a less picky eater and have come to appreciate certain foods I used to be vehemently against. Some old habits are hard to break, though; I still refuse to eat raw tomatoes and olives and that will never change.
I’ve tried a few different stuffed peppers recipes but this is my favorite right now. It is filling, packs a big flavor punch and it’s a great weekend meal to enjoy. This recipe includes my favorite low carb condiment, Guy’s sugar free spicy BBQ sauce. Guy’s is sugar free, gluten free, trans fat free and low sodium plus only 1g carb per serving (2tblsp). The flavor is not at all compromised like low carb products often can be. I purchased mine on Netrition (along with a few other low carb goodies).
To cook my chicken breasts I put them in my crock pot absolutely plain; I cooked them on low for 4.5 hours. My crock pot is small and seems to cook chicken a lot faster than standard and large size slow cookers – typically recipes call for 4-5 hours on high and 7-8 hours on low. Check your chicken after 4 hours and then every hour after that to be sure it is not under or over-cooked. Once the chicken is done, I pre-heated my oven to 350°F and warmed the cream cheese in the microwave for 30 seconds in order to soften.
Perfectly cooked chicken should still be moist and fork tender. It is easy to shred chicken that has been cooked slowly. Using two forks I tear away pieces from the chicken breast and continue to tear them until they are bite-sized. This method of cooking chicken and shredding it is very versatile – it could be used in chicken salad, as a burrito filler or added to different soups in the winter.
Next I diced 1/3 of a medium yellow onion as well as 1 large fresh jalapeno. I kept the seeds in the jalapeno before dicing to retain most of the heat but they could certainly be discarded prior to chopping.
Next I took my red and yellow bell peppers, sliced them down the middle from top to bottom and removed the seeds and white membrane in the center. The red pepper pictured above is what they look like after the initial cut down the middle. Once they are de-seeded and cleaned up they should look like the yellow pepper pictured.
I lined a baking sheet with foil and sprayed it with non-stick spray before stuffing the pepper halves evenly with the chicken mixture and topping with the remaining cheddar cheese. I put them in the oven for 20 minutes to let the cheese melt and to soften the peppers. It’s as easy as that! Really, once the chicken is cooked this recipe only takes 5 minutes to put together and 20 minutes to bake. You could buy a rotisserie chicken and shred it or even cook and shred the chicken during meal prep on the weekend and then turn this into a weeknight meal. The flavors are robust and the meal is very satisfying. What is your favorite stuffed peppers filling? Please share with me in the comments below!