Gluten Free Mexican Pulled Chicken Stuffed Peppers Recipe
Servings: 4 Servings
Calories: 301kcal
Ingredients
- 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
Instructions
- 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.
Notes
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
Calories: 301kcal | Carbohydrates: 9g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 420mg | Potassium: 1099mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3970IU | Vitamin C: 156mg | Calcium: 20mg | Iron: 1.5mg