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.
Tasty Chicken-Stuffed Pepper
- 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)
Add the chicken breasts, water, and butter to a slow cooker. Cook on low for 6 hours or until the chicken shreds easily.
At around hour five, add the diced onion and seasonings to the slow cooker. Shred the chicken and mix well.
Pre-heat oven to 350 F.
Cut the tops off the peppers and remove the ribs and seeds.
Stuff the peppers with the shredded chicken mixture and bake for 35 minutes.
Serve with diced avocado, pico de gallo, or your favorite salsa.
Download Your FREE Paleo Starter Kit Today!
- 3-Day Paleo Diet Meal Plan
- Comprehensive Paleo Diet Shopping List
- 5 of Our Favorite Paleo Diet Recipes