• Prep Time: 20 mins
  • Cooking Time: 3 hrs
  • Serves: 6

Chicken Enchilada Stuffed Peppers

  • Recipe Submitted by on

 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


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?