Slow Cooker Chicken Stuffed Peppers
Ingredients
- For the Stuffed Peppers
- 4 large bell peppers, tops removed and seeds discarded
- 1 pound boneless, skinless chicken breast or thighs, cooked and shredded
- 1 cup cooked rice or quinoa
- 1 cup canned diced tomatoes, drained
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- Salt and black pepper to taste
- 1 cup shredded cheese, cheddar or mozzarella
- ½ cup chicken broth
- Optional Garnishes
- Fresh parsley or cilantro, chopped
- Sour cream or Greek yogurt
Instructions
- Prepare the Peppers : Wash the bell peppers and cut off the tops. Remove seeds and membranes carefully.
- Prepare the Filling : In a large bowl, combine shredded chicken, cooked rice, tomatoes, onion, garlic, and seasonings. Mix until well combined.
- Stuff the Peppers : Fill each bell pepper generously with the chicken mixture. Place stuffed peppers upright in the slow cooker.
- Cook in the Slow Cooker : Pour chicken broth into the bottom of the slow cooker. Cover and cook until peppers are tender.
- Add Cheese : Sprinkle cheese over peppers during the last 15 minutes of cooking. Cover and allow cheese to melt.