SLOW-COOKER STUFFED PEPPERS
Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.
Provided by Food Network Kitchen
Time 3h30m
Yield 5 servings
Number Of Ingredients 12
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.
CHICKEN STUFFED PEPPERS WITH ENCHILADA SAUCE
My wife and I came up with this recipe on a whim. It has since become one of our family's favorite recipes. I feel I must warn you though, once you make this for your family you will likely be making it again and again. Enjoy! Whatever green peppers you decide to use, make sure they are at least 6 inches long and 3 inches wide.
Provided by kevin
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
- Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
- Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
- Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.
Nutrition Facts : Calories 785.7 calories, Carbohydrate 33.3 g, Cholesterol 206.1 mg, Fat 47.6 g, Fiber 6.1 g, Protein 56.7 g, SaturatedFat 25.7 g, Sodium 2466.4 mg, Sugar 10.7 g
SLOW COOKER CHEESY CHICKEN ENCHILADAS RECIPE
Make dinner simple - the flavorful filling for these Slow Cooker Chicken Enchiladas cooks all day in a crock pot.
Provided by Camille Beckstrand
Categories Main Course
Time 6h45m
Number Of Ingredients 16
Steps:
- Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
- Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
- Mix together cream of chicken soup and sour cream.
- Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
- Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
- Repeat with the rest of the tortillas.
- Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
- Bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 310 kcal, Carbohydrate 23 g, Protein 21 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 976 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN ENCHILADA SLOW COOKER SOUP
A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.
Provided by AMBERNPETTY
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h45m
Yield 6
Number Of Ingredients 14
Steps:
- Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
- Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
Nutrition Facts : Calories 186 calories, Carbohydrate 22.9 g, Cholesterol 39 mg, Fat 3.4 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 5.5 g
SLOW COOKER CHICKEN STUFFED PEPPERS
An oval slow cooker works best for these. If you have a round cooker, you may only be able to fit 4 peppers. Divide extra filling among the peppers, mound slightly.
Provided by CookingONTheSide
Categories Chicken
Time 6h15m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter and 3/4 cup water in medium-size microwavable bowl.
- Microwave for 1 minute; add stuffing mix and cover bowl, venting one side; microwave an additional 1 1/2 minutes and stir with fork.
- In large bowl, combine celery, tomatoes and ground chicken; stir until blended.
- Add stuffing and salt; stir to combine.
- Divide stuffing evenly among peppers; replace pepper tops, fit into slow cooker and add 1 cup hot water.
- Cover and slow cook for 6 hours on low; remove with tongs and serve.
CHICKEN ENCHILADA STUFFED BELL PEPPERS
I couldn't find a recipe that I like so I made my own. It's basically what I would use for traditional enchiladas but in stuffed pepper form. The measurements are just estimates, I usually just eyeball it so the ingredients seem equally distributed. You can choose mild or spicy ingredients depending on your tastebuds.
Provided by emilydonald
Categories Chicken
Time 1h
Yield 6-8 pepper halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
- Mix the shredded chicken, black beans and rice.
- Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
- Fill the peppers with the chicken, rice, bean mixture.
- Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
- Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
- Pour any remaining Enchilada Sauce over the cooked peppers once finished.
Nutrition Facts : Calories 542.7, Fat 25.5, SaturatedFat 11.7, Cholesterol 101.9, Sodium 986.8, Carbohydrate 36.7, Fiber 11.2, Sugar 2.7, Protein 41.9
SLOW-COOKED STUFFED PEPPERS
My favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. -Michelle Gurnsey, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 565mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
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