Side Pannel
Chicken Enchilada Stuffed Peppers
Chicken Enchilada Stuffed Peppers
- Recipe Submitted by maryjosh on 10/24/2018
Ingredients List
- 2 cups shredded cooked chicken
- 1 package (8.80 ounces) ready-to-serve long grain rice
- 1 cup enchilada sauce
- 3/4 cup shredded cheddar cheese, divided
- 3 tablespoons minced red onion
- 1/2 teaspoon ground cumin
- 1/3 cup water
- 6 medium bell peppers
- Minced fresh cilantro, green onions and sour cream
Directions
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, about 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.
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, about 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.
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