Slow Cooker Stuffed Red Peppers

Slow Cooker Stuffed Red Peppers

Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings 4 peppers
Calories 309 kcal
Author Slow Cooker Gourmet


  • 4 red bell peppers
  • 2 tablespoons olive oil
  • 12 oz boneless skinless chicken breast
  • 1/2 cup chopped portobello mushrooms
  • 1 teaspoon garlic powder
  • 1/2 cup chicken broth
  • 1/2 cup greek yogurt (I used 2%)
  • 1 cup Sargento Chef Blends 6 cheese Italian + additional for topping if desired


  1. Cut off tops of peppers and remove ribs and seeds
  2. Add 1/2 cup water to bottom of slow cooker
  3. Heat oil in skillet over medium high heat
  4. Season chicken with garlic powder and add to pan
  5. Saute (turning once) for 7-9 minutes until lightly browned and cooked through
  6. Add mushroom and saute for 2-3 more minutes until mushrooms soften
  7. Add broth and bring to a simmer for 1-2 minutes
  8. Remove from heat and stir in yogurt until smooth
  9. Stir in cheese and divide mixture evenly among the 4 peppers
  10. Place in slow cooker and top with a pinch of extra cheese if desired
  11. Cover and cook on low for 4-6 hours or high for 2-3 until fully heated through and peppers are to desired tenderness

Recipe Notes

I cooked these on low in a 5 quart slow cooker for 5 hours

Nutrition Facts
Slow Cooker Stuffed Red Peppers
Amount Per Serving
Calories 309 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 61mg 20%
Sodium 176mg 7%
Potassium 674mg 19%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 29g 58%
Vitamin A 75%
Vitamin C 185.4%
Calcium 9.6%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.