Slow Cooker Chicken Stuffed Bell Peppers
Slow Cooker Chicken Stuffed Bell Peppers
Easy to prepare and do ahead recipe. You can add other leftover vegetables from the fridge and other spices to suit your mood.
Ingredients
- 4 red bell peppers, or yellow, gives a much better flavor than the green
- 4 chicken breasts, boneless, skinless, cut into strips like you would do for a stir fry
- 1 medium onion, chopped
- 1 can sweet corn, 165 gram can, the really small one
- 1 teaspoon cumin
- 1 teaspoon chili flakes, OR fresh chilis of your liking
- 1 cup cooked rice
- 2 plum tomatoes, chopped
- 1 cup chicken stock
- salt and pepper, to taste
Instructions
- Slice the top off each pepper, save the tops and pop out the stems. Remove seeds & membranes from peppers, do not puncture the bottoms. Dice the tops.
- Saute the chicken in a non stick skillet for 5 minutes with just a small splash of olive oil, remove from the pan (not trying to cook them through, just giving them a head start).
- Same pan, saute the onion until transparent, about 3-5 minutes.
- Add the cumin, chili flakes, salt and pepper to taste, and mix in, then add the chicken again, then the rice, corn, chopped tomatoes, and the chopped pepper tops. Mix to combine and remove from heat.
- Fill each pepper with the mixture and place in the slow cooker. Any extra meat mixture left over, pack that around the peppers.
- Add the chicken stock to the slow cooker and turn on Low for 5 hours and cover. Do not open the lid unless you see no liquid in the pot, just add another cup of water then.
- Serve and enjoy.
Notes
Chicken breast would be about 87 Baht/kilo, get 4 breasts and work with that, the cost will be close to 80-90 Baht. The bell peppers will run between 30 and 40 Baht each, for this pricing I will use 35 Baht per pepper. This meal is $1.70 per serving. Still reasonable and nutritious.
Variants: 1. If you want to add cheese, fill each pepper half full of meat mixture, then add some shredded cheese of your choice, then fill the peppers to the top with the meat. 2. You can also substitute or add to the corn, any vegetables you have left over in the fridge, celery and chives works very well. 3. Use ground chicken, or coarse ground chicken instead of the sliced chicken.
Adapted from an internet recipe.
Variant 3. suggested by good friend, Jason Hanchey.
United States.
United States.
I made these on 4 Mar 2018, changes made was no corn so I used some diced celery and chives, works very well, and I actually for the rice. I did serve with rice on the side and cauliflower. Absolutely wonderful dish.
I reckon you could substitute rice instead of corn. That seems to me to be a better choice. I guess the recipe was from somewhere that doesn’t use a lot of rice. 🙂
Corn on the cob works with butter, salt, and a surprisingly large amount of black pepper in my humble opinion. Pepper works on popcorn too.
I think adding a bit more rice and a bit more tomatoes, it would be great!
Oddly, the only way I like corn is on the cob… or made into Mexican style chips. Everything else here sounds quite nice.
I wrote it as I found it, I thought it odd with the corn in a bell pepper recipe. I too prefer corn on the cob with lots of butter and salt and occasionally in a casserole 🙂 Make this and post a report here and I will modify the recipe 🙂