Crock Pot Chicken Stuffed Red Bell Peppers Food

SLOW-COOKER STUFFED PEPPERS

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

SLOW-COOKER CHICKEN ENCHILADA STUFFED PEPPERS

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.

CROCK POT CHICKEN STUFFED RED BELL PEPPERS

Steps:

• Slice the top off each pepper- save the tops, snap off the stem.
• Remove seeds& membranes from peppers, do not puncture the bottoms.
• Saute the chicken in an oil sprayed no stick skillet for 5 minutes, remove from the pan Saute Onion until transparent (approx 5 min).
• Add corn, pine nuts, cumin, chili flakes, salt& pepper.
• Return chicken to pan, add rice& chopped tomato.
• Fill the peppers and place in the crock pot.
• Sit each pepper on one of the saved pepper tops Pour the chicken broth around the peppers.
• Turn on low for approx 5 hours- Try not to lift the lid until near the end.
• If the broth has evaporated add a bit more or just add plain water.

BEAN AND RICE STUFFED RED BELL PEPPERS - CROCK POT

Steps:

• Remove the tops, membranes and seeds from the red peppers.
• Stir together rice, chili, and 1/2 of the cheese.
• Spoon into the peppers.
• Pour the diced tomatoes and juice into a 5-6 quart crock pot.
• Placed stuffed peppers filled side up into crock pot.
• Cover and cook on low for 5 hours or high for 3 hours.
• Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
• Serve with sour cream.

CHICKEN STUFFED BELL PEPPERS - CROCK POT

Steps:

• Cut tops off bell peppers and remove seeds.
• Combine all ingredients (except peppers) into the bell peppers and place in crock pot.
• Cooking on low for 7-8 hours.

SLOW-COOKED STUFFED PEPPERS

Steps:

• Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.

CROCK POT CHICKEN AND STUFFING

Steps:

• Place chicken breasts in the bottom of crock pot.
• Pour dry stuffing mix over chicken.
• Mix sour cream and soup and pour over chicken and stuffing.
• Cook on low for 4 hours.
• Fluff all ingredients and serve.

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.

SLOW COOKER CHICKEN WITH STUFFING

Steps:

• Place chicken into bottom of a slow cooker. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.
• Cook on Low for 7 hours.