Tasty Chicken-Stuffed Pepper

For only a small amount of work, these peppers pack a huge amount of flavor. And they’re fun! They are also delicious the day after, when they’re cold right out of the fridge. For an interesting twist on leftovers, consider cracking an egg into the pepper with the chicken and re-heating it at 350 degrees until the egg is done. Enjoy!

Note: These peppers are primal because of the grass-fed butter they contain. To make them paleo, simply switch out the butter for coconut oil.

Print

Tasty Chicken-Stuffed Pepper

Course Dinner, Lunch, Main Dish

Cuisine Paleo, Primal

Calories 18 kcal

Ingredients

• 2 Chicken breasts
• 1/2 c Water
• 1/2 c Onion (diced)
• 1/2 tsp Dill (dried)
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• Sea salt and fresh cracked pepper (to taste)
• 2 Peppers
• 1/4 c Grass fed butter (primal)
• Avocado (optional)
• Pico de gallo (optional)
• Salsa (optional)

Instructions

1. Add the chicken breasts, water, and butter to a slow cooker. Cook on low for 6 hours or until the chicken shreds easily.
2. At around hour five, add the diced onion and seasonings to the slow cooker. Shred the chicken and mix well.
3. Pre-heat oven to 350 F.
4. Cut the tops off the peppers and remove the ribs and seeds.
5. Stuff the peppers with the shredded chicken mixture and bake for 35 minutes.
6. Serve with diced avocado, pico de gallo, or your favorite salsa.
7. Enjoy!

Nutrition Facts

Tasty Chicken-Stuffed Pepper

Amount Per Serving

Calories 18 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.01g

Sodium 3mg0%

Potassium 76mg2%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 50IU1%

Vitamin C 3.3mg4%

Calcium 20mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.