Crock Pot Chicken Stuffed Red Bell Peppers

READY IN: 5hrs 20mins
Recipe by Bergy

Easy to get ready and do ahead recipe. You can add other leftover vegetables from the fridge and other spices to suit your mood. Serve with a salad

Top Review by BB502

Dee-lish! This was such a quick to make recipe. It was like having a wonderful stir-fry in a sweet pepper cup! The taste is wonderful! I liked the addition of the pine nuts. It was a nice change from the traditional ground beef stuffed peppers. The chicken and rice made for a great taste, when combined with the spices and the red pepper. Serving this was sooo pleasing to the eye...great presentation! Plus..it was made in a crockpot...what could be easier for busy cooks?

Ingredients Nutrition

Directions

  1. Slice the top off each pepper- save the tops, snap off the stem.
  2. Remove seeds& membranes from peppers, do not puncture the bottoms.
  3. Saute the chicken in an oil sprayed no stick skillet for 5 minutes, remove from the pan Saute Onion until transparent (approx 5 min).
  4. Add corn, pine nuts, cumin, chili flakes, salt& pepper.
  5. Return chicken to pan, add rice& chopped tomato.
  6. Fill the peppers and place in the crock pot.
  7. Sit each pepper on one of the saved pepper tops Pour the chicken broth around the peppers.
  8. Turn on low for approx 5 hours- Try not to lift the lid until near the end.
  9. If the broth has evaporated add a bit more or just add plain water.

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