Salsa & Chicken Stuffed Peppers 

Stuffed peppers are super easy and so customizable! These chicken peppers taste like tacos, and can be prepped in advance for an easy week night meal! 

I have been trying to be better about having meals that are ready to go and require minimal effort when I get home. Working full time and taking online classes, well.. Let’s just say there isn’t a whole lot of free time. So when I come up with something that Dan can pop in the oven as I’m on my way home and come home to dinner on the table, I’m a happy girl! 

Ingredients 

  • 1 lb boneless skinless chicken breasts 
  • 1 Tablespoon olive oil 
  • 1 teaspoon chili powder 
  • 1 teaspoon cumin
  • 1 cup salsa (I used homemade, but any kind will work!) 
  • 1/2 sweet onion, diced
  • 2 jalapeños, diced and seeds removed 
  • 4 bell peppers, any color, tops and insides removed

Directions 

  1. Grease large round or square casserole dish. Place peppers inside, standing up, and set aside. 
  2. Meanwhile, in a large skillet, heat oil. Place chicken in oil and season with chili powder and cumin. 
  3. Cook chicken about 3-5 min each side, or until fully cooked. Allow to cool enough to shred. 
  4. Once chicken is shredded, place back in skillet and combine with salsa, onion, jalapeño, and cheese. Heat until cheese is melted and ingredients are fully combined. 
  5. Spoon chicken evenly into peppers
  6. If baking right away, bake at 425 for 25-30 minutes. Otherwise, allow to fully cook before refrigerating, and then cook when ready for the same amount of time. 

Optional:

  • Top peppers with more cheese when there is about 5 minutes left in cooking time.
  • Serve topped with sour cream or Greek yogurt  
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