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Slow Cooker Stuffed Peppers Picture

Crock Pot Chicken Enchilada Stuffed Peppers Recipe

Katie Jasiewicz
Looking for an easy Cinco de Mayo recipe? Allow us to introduced these crock pot chicken enchilada stuffed peppers.
3 from 245 votes
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Cuisine Mexican
Servings 6 1 pepper
Calories 280 kcal

Ingredients
  

  • 2 cups Cooked Shredded Chicken
  • 2 cups Cooked White Rice
  • 1 cup Enchilada Sauce
  • 3/4 cup Cheddar Cheese divided
  • 3 tablespoons Red Onion minced
  • 3 tablespoons Fresh Cilantro
  • 6 large Bell Peppers
  • Green Onions diced, for garnish
  • Sour Cream for garnish

Instructions
 

  • In a large bowl, mix together the shredded chicken, rice, enchilada sauce, 1/2 cup shredded cheddar cheese, red onion, and 3 tablespoons cilantro. Set aside.
  • Fill the slow cooker with 1/3 cup water.
  • Rinse bell peppers, and then cut around the tops of the bell peppers removing the seeds and stem. Carefully begin filling the bell peppers with the chicken-rice mixture. Place stuffed bell peppers in the slow cooker. Top with remaining 1/4 cup shredded cheddar cheese. Cook on high for 3 hours.
  • Serve immediately and top with diced green onions, cilantro, and sour cream.

Nutrition

Calories: 280kcalCarbohydrates: 26gProtein: 21gFat: 8gSaturated Fat: 3gSodium: 91mgFiber: 3gSugar: 7g
Keyword Chicken, Cinco de Mayo, Dinners, Easy Dinners, Mexican, One Pot Meals, Slow Cooker
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