Name: Slow Cooker Chicken Stuffed Peppers
Prep time: 10 min
Cook time: 2 h 40 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 6 large bell peppers, tops sliced off, stemmed and seeded; 1 lb. ground chicken; 1 and ½ cups cooked rice; 1 (15 oz.) can corn kernels; 1 (15 oz.) can black beans; 1 cup store-bought salsa; 1 tsp. cumin; 1 tsp. chili powder; 1 tsp. salt; ¼ tsp. black pepper; ¾ cup shredded cheese

Ingredients

Units Scale

6 large bell peppers, tops sliced off, stemmed and seeded
1 lb. ground chicken
1 and 1/2 cups cooked rice
1 (15 oz.) can corn kernels
1 (15 oz.) can black beans
1 cup store-bought salsa
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
3/4 cup shredded cheese

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine ground chicken, rice, corn, black beans, salsa, cumin, chili powder, salt and pepper.
Divide filling between the bell peppers.
Place bell peppers in the slow cooker in a single layer.
Cover and cook on high for 2.5 hours, or until the peppers are tender and the chicken is cooked through to 165F in the middle on an instant read thermometer.
Top each pepper with 2 tablespoons of shredded cheese. Cover slow cooker. Cook until cheese has melted, about 10 minutes.