Prep 20 mins
Cook 5 hrs
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
- 4 red peppers
- 4 boneless skinless chicken breasts, sliced to resemble fine stir fry (2 whole breasts)
- 1⁄2 cup onion, chopped
- 1 (7 ounce) cansweet kernel corn
- 1⁄2 cup pine nuts
- 1 teaspoon cumin
- 1 teaspoon hot chili flakes (optional)
- salt and pepper
- 1 cup cooked rice
- 2 roma tomatoes, chopped
- 1 cup chicken broth
- Slice the top off each pepper- save the tops, snap off the stem.
- Remove seeds& membranes from peppers, do not puncture the bottoms.
- Saute the chicken in an oil sprayed no stick skillet for 5 minutes, remove from the pan Saute Onion until transparent (approx 5 min).
- Add corn, pine nuts, cumin, chili flakes, salt& pepper.
- Return chicken to pan, add rice& chopped tomato.
- Fill the peppers and place in the crock pot.
- Sit each pepper on one of the saved pepper tops Pour the chicken broth around the peppers.
- Turn on low for approx 5 hours- Try not to lift the lid until near the end.
- If the broth has evaporated add a bit more or just add plain water.
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?
These peppers were wonderfull!! and so easy. I followed the receipe to a tee because of the contest and was very pleased with the results. We particularly enjoyed the corn with the rice and pine nuts with the chicken, a nice change from the usual grouond beef. Nice combination, and the spices finished it nicely. We used the whole teaspoon of hot chili flakes, they gave it a nice bite with the cumin. I made it last night and DH turned them on this afternoon, how nice to come home to!! 5 hours was perfect, except DH accidently had it on high for the first hour, in any case they turned out perfect and looked so pretty, served with a spinach salad and a dinner roll. The only strange thing about it was that I had a lot of stuffing left over, maybe my peppers were smaller, but that was ok, it made a great lunch heated in the microwave. Thanks for sharing, I will be making these again.
Great recipe. I deviated a little by using chopped hazelnuts and wild rice. I also had a lot of stuffing left over, even though I filled 5 peppers. Next time I'll cook for 4 hours--2 of the peppers fell apart well I removed them from the crock! Very tasty nonetheless!