Crockpot Shredded Chicken and Rice Stuffed Peppers
Delicious and healthy stuffed peppers filled with shredded chicken, rice, beans, and spices, cooked to perfection in a slow cooker.
Ingredients
Main Ingredients
- 4 large large bell peppers Choose firm, ripe peppers
- 2 cups cooked shredded chicken Can use leftover chicken
- 1 cup cooked rice Any type of rice can be used
- 1 cup black beans Drained and rinsed
- 1 cup corn Can use frozen or canned
- 1 cup salsa Any variety of salsa works
Spices and Seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
Optional Ingredients
- 1 cup shredded cheese Optional, for topping
Instructions
Preparation
- Ensure your kitchen is clean and organized. Gather all your ingredients and tools.
- Cut the tops off the bell peppers, remove seeds and any white pith inside.
- In a mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, and sprinkle in salt and pepper. Mix until well combined.
Stuffing and Cooking
- Spoon the chicken and rice mixture into each pepper, packing gently.
- Place the stuffed peppers upright in the crockpot. If necessary, lean them against each other for support.
- Cover and set the crockpot to low, cooking for 4 to 6 hours, or high for 2 to 3 hours.
- Check for doneness, the peppers should be tender. If not done, continue cooking until they are.
Serving
- Serve warm, optionally adding toppings like fresh cilantro, avocado, or additional salsa.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. For freezing, wrap each pepper in plastic wrap and store in a freezer-safe bag for up to 3 months.