Slow Cooker Chicken Stuffed Peppers
Transform your dinner routine with these hearty and flavorful Slow Cooker Chicken Stuffed Peppers, a breeze to prepare and perfect for any night of the week. Vibrant bell peppers are generously filled with a savory mixture of tender shredded chicken, fluffy rice, black beans, juicy diced tomatoes, and a hint of smoky spices like cumin and paprika. Topped with melty cheddar cheese and slow-cooked to perfection, these stuffed peppers are irresistibly tender and bursting with flavor. With minimal prep time and the convenience of a slow cooker, this recipe allows you to enjoy a healthy, wholesome meal without the hassle. Serve these beautifully stuffed peppers as a standalone dish or pair them with a fresh side salad for a complete meal. Garnish with a sprinkle of cilantro for a fresh, zesty finish! Perfect for busy weeknights or meal prepping, these stuffed peppers are a satisfying and nutritious crowd-pleaser.
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes (canned, drained)
- 1 cup black beans (canned, rinsed and drained)
- 0.5 cup frozen corn (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Set aside.
In a large bowl, mix together the shredded chicken, cooked rice, shredded cheese, diced tomatoes, black beans, frozen corn, onion powder, garlic powder, cumin, paprika, salt, and pepper until well combined.
Spoon the filling mixture evenly into each bell pepper, packing it firmly but not overloading.
Pour the chicken broth into the bottom of the slow cooker to prevent the peppers from drying out during cooking.
Place the stuffed peppers upright in the slow cooker, ensuring they fit snugly to stay upright during cooking.
Cover the slow cooker with the lid and cook on low heat for 4-5 hours, or until the peppers are tender and the filling is heated through.
Carefully remove the stuffed peppers from the slow cooker and let them rest for a few minutes before serving.
Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 4645 mg | 202% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 48.8 g | ||
| Protein | 212.7 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1152 mg | 89% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4489 mg | 96% | |
*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.
