- 12 bell peppers tops cut off
- 2 lbs chicken breast
- 1 cups chicken broth
- 1 – 10 oz pkg cauliflower rice
- 1 – 10 oz can of enchilada sauce red or white
- 2 – 15 oz can black beans
- 1 cups corn
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cups shredded cheese
Directions:
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The estimated total time to make this recipe is 4-12 Hours
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Place chicken (fresh or frozen raw chicken breasts) in crockpot with 1 cup chicken broth (or 1 cup water plus 1/2 tsp salt). Cover and cook on high 4 hours or low 8 hours. Remove chicken and place in a large bowl. Shred chicken with two forks. Discard chicken stock and add olive oil to crockpot. (Note: If using cooked chicken, skip this step).
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In the large bowl with the chicken, combine the cauliflower rice (thawed first if using frozen), enchilada sauce, beans, corn, and spices. Stir well to combine. Pack the filling evenly into each bell pepper, (a heaping 1/2 cup filling per pepper).
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Pour 1/3 cup water in the bottom of the slow cooker and place each pepper standing up in the bottom. Cover and cook until the peppers are tender, 4 to 6 hours on low or 3 to 4 hours on high.
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Sprinkle the cheese evenly over the peppers, put the lid back on and cook until the cheese melts, about 10-15 minutes on high heat. Remove the peppers from the slow cooker and serve. Sprinkle with chopped cilantro if desired.
Makes 12 peppers.
Serving size 2 peppers
