SLOW-COOKER CHICKEN ENCHILADA STUFFED PEPPERS

Slow-Cooker Chicken Enchilada Stuffed Peppers image

Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or one you can put together quickly so you can run errands while it cooks. -Katie Jasiewicz, Belle Isle, Florida

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cups shredded cooked chicken
1 package (8.8 ounces) ready-to-serve long grain rice
1 cup enchilada sauce
3/4 cup shredded cheddar cheese, divided
3 tablespoons minced red onion
1/2 teaspoon ground cumin
1/3 cup water
6 medium bell peppers
Minced fresh cilantro, green onions and sour cream

Steps:

In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin. , Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.

Nutrition Facts : Calories 267 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 364mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges