Sometimes my brain works in strange ways. Try to follow me (it’s OK if you don’t. I don’t always understand my train of thinking after-the-fact).
I love stuffed peppers; I’ve blogged about them before. And I love chicken fajitas. (I’ve never blogged about those before).
Somehow, somewhere, I came up with the idea of marrying chicken fajitas and stuffed peppers.
Are you following me? If so, you’re much faster than I am.
I guess the common denominator is the peppers. You use peppers for fajitas and peppers for stuffed peppers. As my 10-year-old would say, “Duh.”
I love this combination because it’s a festive meal for a Friday night with the family and can be prepared in a slow cooker if you choose.
All you need to start with is a base recipe of Salsa Chicken, which is so easy and so delicious and so versatile. Prepare a virtual vat of Salsa Chicken to have handy for recipes like Fajita Chicken Stuffed Peppers, chicken soft tacos, enchiladas and nachos.
4-6 boneless, skinless, frozen chicken breasts
1 (16 oz) jar medium salsa or picante sauce.
Place both ingredients in a slow cooker. Cook, on low, for about 6 hours. Remove the chicken, leaving all the other juices in place. Shred chicken with two forks. Place back in slow cooker on low for two hours.
Chicken Fajita Stuffed Peppers
One batch Salsa Chicken (4 boneless, skinless chicken breasts with 1 16-oz jar salsa)
4 large green bell peppers, cored and seeded, with just tops removed
1 large onion, diced
4 oz sharp cheddar cheese
1/2 cup cream cheese
1 small can chopped green chilies, diced
2 corn tortillas, torn into pieces
Remove the tops from green peppers. Core and seed, leaving the flesh of the peppers in tact.
Combine chicken, onion, cheese, cream cheese, green chilies and torn tortilla pieces. Stuff mixture into green bell peppers.
Place in slow cooker for 3-4 hours or oven for 45 minutes at 350 degrees.