Slow Cooker Chicken Enchilada Stuffed Peppers

Slow Cooker Chicken Enchilada Stuffed Peppers
Slow Cooker Chicken Enchilada Stuffed Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups cooked shredded chicken

  • 2

    cups cooked white rice

  • 1

    cup enchilada sauce

  • 1/2

    cup cheddar cheese

  • 3

    tablespoons red onion, minced

  • 3

    tablespoons fresh cilantro

  • 6

    large bell peppers

  • 1/4

    cup cheddar cheese

  • green onions, diced, for garnish

  • sour cream, for garnish

Directions

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.

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