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Slow Cooker Stuffed Red Peppers
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Slow Cooker Stuffed Red Peppers

Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
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