What you need:
. 4 or more (depending on size) bell peppers, any color is fine.
. 3-4 chicken breasts, depending on size
. 2 tbsp. chopped jalapenos (I left these out)
. 1 cup diced tomatoes
. 1/2 cup chicken broth (I just dropped in a bouillon cube and let it dissolve into all the juices as it cooked)
. 1/4 cup finely minced onion
. 1/4 cup chopped green peppers
. 2 cups salsa (to cook the peppers in)
. 1 package taco seasoning
recipe:
. 1 tsp. salt
. 2 tsp. onion powder
. 1 tsp. chili powder
. 1/2 tsp. crushed red pepper
. 1/2 tsp. garlic powder
. 1/4 tsp. oregano
. 1/2-1 tsp. ground cumin, depending on your preference
What you do:
1. Put whole chicken breasts and all ingredients in crock pot and stir and set on low for 6-8 hours.
2. When it's finished or after at least four hours in, shred chicken using two forks until it's all complete. Mix well.
3. Using a sharp knife, cut the top of the pepper off and pull out all the inside ribs and seeds. Then slice the peppers in half.
4. Run under cold water to wash and remove remaining seeds inside.
5. Lay peppers on towel to let dry.
6. Place peppers in lightly greased baking dish (I love using coconut oil).
7. Spoon crock pot mixture over the bell peppers.
8. Cover with salsa.
9. Sprinkle lots of shredded cheese of your choice (I used mexican style blend purchased at Costco).
10. Bake at 350 degrees for 20 minutes until pepper is soft.
11. Enjoy!