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Gluten Free Mexican Pulled Chicken Stuffed Peppers Recipe

Paleo on a Budget – Tips for Meal Planning & Gardening

This is part two of Paleo on a Budget. Part one (in the March/April 2017 issue) discussed tips on how to save money by making your own staple ingredients like salad dressings, marinades, and taco seasoning. Now I am going to focus on meal planning, food shopping, gardening, and prepping.

Meal Planning and Prep: Plan your week ahead. Check your calendar and make note of any weeknight activity. For instance, if Charlotte has a volleyball game at 6:50 p.m. on Thursday, we need to eat early and something quick and light (no one needs a kid throwing up on the court). Make the meal plan on one side of the paper and the shopping list on the other side. I often break it up into the different stores, depending on needs, like produce or bulk items.

Prep Ahead: This may include slicing meat and placing in a marinade before sticking in the freezer, dicing vegetables for snacks or dinner, etc. Try to make a family event out of it. Put on some music or a football game and get it done. It will save you hours during the week when time is most precious.

Keep it simple: Trying recipes that appear complicated end up, well, complicated. Don’t stress yourself out buying 50 million ingredients for one recipe that will sit in your pantry until the next zombie apocalypse.

Grow your own: I’m not saying you need to start an urban garden to feed the masses, even though it may seem just as daunting. I had never gardened until I moved from New Jersey to Iowa. Each year, we get a little better, grow a little more, and learn fromboth our successes and failures. Seeds are an extremely affordable way to begin, with little or no money investment other than the seeds themselves.

Start small: Begin with a tomato or pepper plant in a planter; this also holds true in residences with little or no yard. Kale is one of the hardiest plants I’ve ever grown. It can continue to grow from June through October and just a couple of stalks makes more than enough for a family.

Grow herbs: Have you ever looked at the price of fresh rosemary at the supermarket and your eyeballs popped out of your head? Yeah, me too. You need very little space or skill to grow herbs both indoors and outdoors all year round.

You don’t have to be fancy: If you can’t afford grass-fed beef, it’s OK. Really. I promise. There are no Paleo police to hunt you down even though sometimes it may feel like it. Don’t let the idea of being “perfect” effect your dedication to feeding your family the best you can.

Skip the Paleo “treats”: Many of the Paleo baked goods recipes (muffins, brownies, etc.) are made from high-cost ingredients. Consider them as they are – treats.

5 from 1 vote
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Print Recipe

Gluten Free Mexican Pulled Chicken Stuffed Peppers Recipe

Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 301kcal
Author: AndreAnna McLean


  • 4 chicken breasts    $2.99/lb, 24 oz = $4.49
  • 1 14.5 ounce can diced tomatoes with green peppers, undrained ($0.80/14.5 oz can) = $0.80
  • ¼ cup sweet onion, diced ($1.28/lb), 2 oz = $0.16
  • 3 tablespoons taco seasoning ($0.47/3 tbsp) = $0.47*
  • 4 large bell peppers $0.68/ea = $2.72
  • 1 15.5-ounce jar natural salsa ($2.39/15.5 oz jar) = $2.39


  • Put all ingredients except the peppers and salsa in a slow cooker and stir. Cook on low for 4-6 hours.
  • Shred the chicken using two forks and mix well.
  • Cut the tops off the peppers and pull out the inside ribs and seeds. Stuff the peppers with the chicken mixture, place upright in a baking dish, and cover with the salsa. Bake at 350°F for 20 minutes, until the peppers are soft.


Total recipe cost = $11.03 for 4 servings, or $2.76 per serving.
*Cost calculated from the recipe, featured in part one of the Paleo on a Budget series. Click here to check out the original recipe in the March/April 2017 issue for a full cost break-down.


Nutrition Facts
Gluten Free Mexican Pulled Chicken Stuffed Peppers Recipe
Amount Per Serving
Calories 301 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 144mg48%
Sodium 420mg18%
Potassium 1099mg31%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 49g98%
Vitamin A 3970IU79%
Vitamin C 156mg189%
Calcium 20mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: AndreAnna McLean Chicken Chili Peppers Dairy Free Gluten-Free Gluten-Free Recipes Magazine Mexican

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