Slow-Cooker Chicken Enchilada Stuffed Peppers

Dinner

Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or one you can put together quickly so you can run errands while it cooks.

Slow-Cooker Chicken Enchilada Stuffed Peppers

Average Rating: 3.571428

TOTAL TIME: Prep: 20 min. Cook: 3 hrs.
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

Instructions

1. In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin.
2. 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 sour cream, cilantro and green onions.

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.