It’s spooky how easy and yummy these stuffed bell peppers are. It’s almost too easy to count as cooking. The salsa tenderizes the chicken, making it fall right off the bones and basically shred itself.

The fiesta chicken recipe was made by one of our client’s husband (and my mom and dad!) Martin and Sharon Nanney. When I drive home to see them, I love opening the door to the mouth-watering smell of fiesta chicken. My dad makes this recipe in huge batches because it’s easy for our famillies different eating styles to eat together. Mom and I enjoy a salad (and now stuffed peppers!) while my neice and nephew wrap up theirs in a tortilla. The next day, my Dad will make the kids quesadillas, while Mom and I layer up a mason jar salad to eat after our walk.

We lay out a plethera of toppings for different people’s needs. A twist of lime, a dash of cilathro, and fresh pico de gillo are some of my favorites. Garnishing for different levels is a cinch. For level 2 & 3, it’s easy to spot of avocado and a dallop of non-fat greek yoghurt.

I hope you enjoy a taste of our Texas from our family recipe as much as we do.

Bon Apetit!

Ingredients 

  • 1 Package of Skinless Grass-fed Chicken
  • 1 Jar of Organic Salsa (With no added sugar, like Multiglen)
  • 4 Organic Bell Peppers
  • 1/2 cup Forbidden Black Rice (Optional for Level 2)

Directions: 

  • In a crockpot, add the chicken
  • Dump in the salsa
  • Cook on high for 4 hours, or low and slow for 8. Easy to pop in the night before work, or in the morning for dinner.
  • Spook up your Bell Peppers, carving them with faces (or cats / dogs!)
  • Pop those in the oven for 30 mintues to soften them up.
  • Stuff, and play with your food.

Health Coach Tip for Level 2 & 3: 

Haven’t heard of Forbidden Black Rice? You’re not alone 

 Fun thing is, black rice is nutritionally superior to white and brown rice. It has a bit more protein, less carbohydrates, and fewer calories per serving. Better yet, black rice is six times higher in antioxidents than brown or white rice. You’ll get an extra does of inflammation fighting antioxidents (and a unique burst of colors!) to your dishes when you use black rice.

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