Chicken Taco Stuffed Peppers

All the goodness of your favorite Tuesday night dinner, but with a pleasantly surprising punch of sweetness from the pepper. Low-carb, big flavor. These are definitely rotation-worthy.

What you'll need: Makes 4 servings
2 bell peppers
1-1.5 pounds chicken breast
1 tsp homemade taco seasoning
1 tsp cumin
1 tsp chili powder
1 tsp salt
Optional toppings:
sour cream
guac
pico de gallo (or diced tomatoes)
cilantro
shredded lettuce
shredded cheddar cheese
diced onion
diced jalapeño

How to make it:
Preheat oven to 375° F.

Place the chicken breast in the InstantPot. Sprinkle on the seasonings and salt. Add about 1/4 cup water to the pot. Seal the lid and set to Poultry for 10 mins. (For a shortcut, use rotisserie chicken.)

Cut the bell peppers in half lengthwise and remove the pith and seeds. Lightly spray with cooking oil, place on a small baking sheet and bake for 15-20 minutes. This will take the rawness out of the pepper and soften it slightly.

Release the steam on the IP and shred the chicken. Mix it up in the juices and leave in the pot to soak up for a few mins while you get the peppers out of the oven.

Assemble like a taco and enjoy!

You could make this in a crockpot as well. Just set to low and cook for 4 hours, or hight and cook for 2-3 hours.