Use up leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal that you can put together quickly and let cook while you run errands. —Katie Jasiewicz, Belle Isle, Florida
Slow-Cooker Chicken Enchilada Stuffed Peppers
Slow-Cooker Chicken Enchilada Stuffed Peppers
Prep Time
20 min
Cook Time
3 hours
Yield
6 servings
Ingredients
- 2 cups shredded cooked chicken
- 1 package (8.8 ounces) ready-to-serve long grain rice
- 1 cup enchilada sauce
- 3/4 cup shredded cheddar cheese, divided
- 3 tablespoons minced red onion
- 1/2 teaspoon ground cumin
- 1/3 cup water
- 6 medium bell peppers
- Minced fresh cilantro, green onions and sour cream
Directions
- In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin.
- Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered, until melted. Serve with cilantro, green onions and sour cream.
Nutrition Facts
1 stuffed pepper: 267 calories, 10g fat (4g saturated fat), 56mg cholesterol, 364mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
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