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Slow-Cooker Chicken Enchilada Stuffed Peppers

Total Time

Prep: 20 min. Cook: 3 hours

Makes

6 servings

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 Recipe photo by Taste of Home

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

  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 cilantro, green onions and sour cream.
Test Kitchen tips
  • Lining the underside of the lid with paper towels helps collect some of moisture and prevent the peppers from getting too wet.
  • Mix and match your favorite enchilada ingredients in the filling.
  • Health tip: Consider switching to ready-to-serve brown rice. It has nearly six times the fiber as white rice.

    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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