Slow Cooker Stuffed Red Peppers
What can you make using chicken, greek yogurt, red peppers and Italian cheese? These Slow Cooker Stuffed Red Peppers are easy, simple and delicious!
Servings 4 peppers
Calories 309kcal
Ingredients
- 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
Instructions
- Cut off tops of peppers and remove ribs and seeds
- Add 1/2 cup water to bottom of slow cooker
- Heat oil in skillet over medium high heat
- Season chicken with garlic powder and add to pan
- Saute (turning once) for 7-9 minutes until lightly browned and cooked through
- Add mushroom and saute for 2-3 more minutes until mushrooms soften
- Add broth and bring to a simmer for 1-2 minutes
- Remove from heat and stir in yogurt until smooth
- Stir in cheese and divide mixture evenly among the 4 peppers
- Place in slow cooker and top with a pinch of extra cheese if desired
- Cover and cook on low for 4-6 hours or high for 2-3 until fully heated through and peppers are to desired tenderness
Notes
I cooked these on low in a 5 quart slow cooker for 5 hours
Nutrition
Calories: 309kcal | Carbohydrates: 10g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 176mg | Potassium: 674mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3750IU | Vitamin C: 153mg | Calcium: 96mg | Iron: 0.9mg