Who loves stuffed peppers? I do! I
grew up eating these on a bi-weekly basis (or at least it felt like that). I've never steered away from my traditional stuffed peppers with ground beef and rice before last month. I also always pre-cooked the bell pepper and then baked them off in the oven. No more of that after these Slow Cooker Chicken Enchilada Stuffed Peppers!
For years now, I've seen people cook their stuffed peppers in the slow cooker... why I haven't tried this until now is beyond me.
I also don't understand why I have yet to branch out from the standard stuffed bell pepper with newer variations of filling. Seriously, this is a super easy recipe and the best way to utilize leftover rotisserie chicken, rice and, of course, use up that homemade spicy enchilada sauce!
This is an ideal weekend meal or a meal that you can put together quickly and have three hours to go run errands! I've only ever cooked these on high for three hours, so I can't guarantee that a low setting for double the amount of time would work.
Whether you're throwing a Mexican Fiesta brunch or simply want an easy dinner to put together to commemorate Cinco de Mayo this recipe will rock your socks!