why make this recipe
Crockpot Shredded Chicken and Rice Stuffed Peppers offer a fun and delicious way to enjoy a healthy meal. The flavors blend beautifully as the peppers cook in the crockpot, making it a great option for a busy day. Plus, this recipe is easy to prepare and provides a hearty dish with minimal effort. It’s perfect for families or anyone looking for a filling meal that’s also nutritious!
how to make Crockpot Shredded Chicken and Rice Stuffed Peppers
Ingredients:
- 4 bell peppers
- 1 cup shredded cooked chicken
- 1 cup cooked rice
- 1 cup salsa
- 1 cup shredded cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions:
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, combine the shredded chicken, cooked rice, salsa, garlic powder, onion powder, salt, and pepper.
- Stuff the mixture into each bell pepper.
- Place the stuffed peppers in the crockpot.
- Pour a little salsa over the top, if desired.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, sprinkle cheese on top of each pepper and cover to melt.
- Serve warm.
how to serve Crockpot Shredded Chicken and Rice Stuffed Peppers
Serve the stuffed peppers warm, right out of the crockpot. You can enjoy them as they are, or add a dollop of sour cream or a sprinkle of fresh herbs for extra flavor. These stuffed peppers can also be paired with a simple side salad for a complete meal.
how to store Crockpot Shredded Chicken and Rice Stuffed Peppers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or oven until heated through. You can also freeze the stuffed peppers for up to 2 months. Just make sure to thaw them in the fridge overnight before reheating.
tips to make Crockpot Shredded Chicken and Rice Stuffed Peppers
- Choose firm, fresh bell peppers for the best results.
- Experiment with different types of salsa to change the flavor profile.
- Add more vegetables, like corn or black beans, to the stuffing mixture for extra nutrition.
- For a little spice, try adding jalapeños or crushed red pepper to the filling.
variation
You can make this recipe vegetarian by replacing the shredded chicken with cooked beans or textured vegetable protein. You can also try using quinoa instead of rice for a different grain option.
FAQs
Can I use frozen chicken instead of cooked chicken?
Yes, you can use frozen chicken. Just add it directly to the crockpot and cook on high for 4-5 hours before shredding.
What can I use instead of bell peppers?
You can use zucchini or hollowed-out tomatoes if you prefer a different base for the stuffing.
Can I make this recipe ahead of time?
Yes! You can prepare the stuffed peppers the night before and store them in the fridge. Just pop them in the crockpot in the morning for an easy dinner later.
Crockpot Shredded Chicken and Rice Stuffed Peppers
Ingredients
Main ingredients
- 4 pieces bell peppers Choose firm, fresh bell peppers for the best results.
- 1 cup shredded cooked chicken You can use shredded rotisserie chicken or cooked chicken breasts.
- 1 cup cooked rice Any type of cooked rice will work, including brown rice or white rice.
- 1 cup salsa Experiment with different types of salsa to change the flavor profile.
- 1 cup shredded cheese Cheddar or Mexican blend works well.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, combine the shredded chicken, cooked rice, salsa, garlic powder, onion powder, salt, and pepper.
- Stuff the mixture into each bell pepper.
- Place the stuffed peppers in the crockpot.
- Pour a little salsa over the top, if desired.
Cooking
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, sprinkle cheese on top of each pepper and cover to melt.
Serving
- Serve the stuffed peppers warm, right out of the crockpot.
- Enjoy them as they are, or add a dollop of sour cream or a sprinkle of fresh herbs for extra flavor.
Notes
