Slow-cooker Chicken Enchilada Stuffed Peppers
These flavorful Slow-Cooker Chicken Enchilada Stuffed Peppers are filled with a savory mixture of shredded chicken, black beans, corn, and spices, making for a wholesome and satisfying meal. Perfect for a family dinner or meal prep!
Equipment
- 1 slow cooker
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 sharp knife
- 1 cutting board
Ingredients
- 4 large bell peppers Any color.
- 2 cups cooked shredded chicken You can use store-bought rotisserie chicken to save on prep time.
- 1 can (15 oz) black beans Drained and rinsed.
- 1 cup corn Fresh, frozen, or canned.
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese Cheddar or Mexican blend.
- salt To taste.
- pepper To taste.
- fresh cilantro For garnish (optional).
Instructions
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Set them aside.
- In a mixing bowl, combine the shredded chicken, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Mix well until all ingredients are fully combined.
- Stuff each bell pepper with the chicken and bean mixture, packing it down gently.
- Place the stuffed peppers upright in the slow cooker.
- Pour any remaining salsa over the peppers for added flavor.
- Cover the slow cooker and cook on low for about 6 hours, or until the peppers are tender.
- In the last 15 minutes of cooking, sprinkle the shredded cheese on top of the stuffed peppers, cover, and allow the cheese to melt.
- Once cooked, carefully remove the peppers from the slow cooker and place them on a serving plate.
- Garnish with fresh cilantro, if desired, before serving.
Notes
Feel free to customize the ingredients by adding rice or quinoa for extra texture or swap the beans for refried beans.
You can use store-bought rotisserie chicken to save on prep time.
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.