Crock pot chicken enchilada stuffed peppers


Allow us to introduce these crock pot chicken enchilada stuffed peppers.

2 cups shredded chicken
2 cups white rice
1 cup enchilada sauce
1/2 cup cheddar cheese
3 tablespoons red onions, minced
3 tablespoons cilantro
6 large bell peppers
1/4 cup cheddar cheese
green onions, diced, for garnish
sour cream, for garnish

1. In a large bowl, mix together the shredded chicken, rice, enchilada sauce, 1/2 cup shredded cheddar cheese, red onion, and 3 tablespoons cilantro. Set aside.
2. Fill the slow cooker with 1/3 cup water
3. Rinse the bell peppers, and then cut around the tops of the bell peppers removing the seeds and stem. Carefully begin filling the bell peppers with the chicken-rice mixture. Place stuffed bell peppers in the slow cooker. Top with remaining 1/4 cup shredded cheddar cheese. Cook on high for 3 hours.
4. Serve immediately and top with diced green onions, cilantro, and sour cream.

Cooking Method: Slow Cooker
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 180 minutes
Total Time: 190 minutes