Crockpot Shredded Chicken and Rice Stuffed Peppers
A fun and delicious way to enjoy a healthy meal with minimal effort, this recipe combines shredded chicken, rice, and spices stuffed in bell peppers, all cooked in a crockpot.
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
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm them in the microwave or oven until heated through. You can also freeze the stuffed peppers for up to 2 months, making sure to thaw them overnight in the fridge before reheating.