Crock Pot Chicken Stuffed Red Bell Peppers
Total Time: 5 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 5 hrs
Ingredients
- Servings: 4
- 4 red peppers
- 4 boneless skinless chicken breasts, sliced to resemble fine stir fry (2 whole breasts)
- 1/2 cup onion, chopped
- 1 (7 ounce) can sweet kernel corn
- 1/2 cup pine nuts
- 1 teaspoon cumin
- 1 teaspoon hot chili flakes (optional)
- salt and pepper
- 1 cup cooked rice
- 2 roma tomatoes, chopped
- 1 cup chicken broth
Recipe
- 1 slice the top off each pepper- save the tops, snap off the stem.
- 2 remove seeds& membranes from peppers, do not puncture the bottoms.
- 3 saute the chicken in an oil sprayed no stick skillet for 5 minutes, remove from the pan saute onion until transparent (approx 5 min).
- 4 add corn, pine nuts, cumin, chili flakes, salt& pepper.
- 5 return chicken to pan, add rice& chopped tomato.
- 6 fill the peppers and place in the crock pot.
- 7 sit each pepper on one of the saved pepper tops pour the chicken broth around the peppers.
- 8 turn on low for approx 5 hours- try not to lift the lid until near the end.
- 9 if the broth has evaporated add a bit more or just add plain water.
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