Crock Pot Chicken Stuffed Red Bell Peppers

Total Time
5hrs 20mins
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

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.

Reviews

(4)
Most Helpful

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?

BB502 February 16, 2003

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.

Derf February 12, 2003

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!

Carianne February 29, 2004

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