Crock Pot Chicken Stuffed Red Bell Peppers
Transform your weeknight dinner routine with these Crock Pot Chicken Stuffed Red Bell Peppers, a hearty and flavorful meal that’s as easy as it is wholesome! Juicy red bell peppers are filled with a delicious blend of shredded chicken, fluffy rice, diced tomatoes, cheddar cheese, and aromatic seasonings like smoked paprika and garlic. Slow-cooked to perfection in a bath of chicken broth, these peppers emerge tender and infused with rich, savory flavors. Topped with melty cheddar cheese and a sprinkle of fresh parsley, this simple yet satisfying dish is perfect for busy days. Not only is this recipe a breeze to prepare—thanks to the crock pot—but it’s also customizable for various tastes and dietary needs. Serve these stuffed peppers as a complete meal or pair them with a fresh salad for an even more nutritious dinner option. Whether you’re meal prepping or looking to impress your family with minimal effort, this one-pot wonder will be your new go-to recipe!
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 2 cups Cooked chicken breast, shredded
- 1.5 cups Cooked white or brown rice
- 1 cup Diced tomatoes (canned, undrained)
- 1 cup Shredded cheddar cheese (plus more for topping)
- 2 tablespoons Chopped fresh parsley
- 2 cloves Minced garlic
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth
Instructions
Slice off the tops of the red bell peppers and remove the seeds and membranes inside. Rinse and set aside.
In a mixing bowl, combine shredded chicken, cooked rice, diced tomatoes with their juice, shredded cheddar cheese, parsley, minced garlic, onion powder, smoked paprika, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
Stuff each bell pepper generously with the chicken and rice mixture. Press the mixture down to fill all gaps but avoid over-packing.
Pour the chicken broth into the bottom of a crock pot to create a moist environment for cooking.
Place the stuffed peppers upright in the crock pot. If the peppers don’t stand on their own, you can lean them against each other or use crumpled foil to keep them upright.
Cover the crock pot with the lid and cook on low for 4 hours (or on high for 2-3 hours) until the peppers are tender and the filling is heated through.
About 15 minutes before the cooking time is up, sprinkle additional shredded cheddar cheese on top of each pepper and re-cover the crock pot to allow the cheese to melt.
Carefully remove the stuffed peppers from the crock pot and serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 10.9 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
