Do you hate real cooking in the summer? Yeah, I don’t always like to heat the house up with the oven all the time either. That is why a crockpot is great! I found this recipe on Katie’s Cucina, which is a wonderful site! I entered the recipe into my recipe software to get the calorie count and it wasn’t terrible for a meal.
2 cups cooked chicken, shredded
2 cups rice, cooked
1 cup enchilada sauce
1/2 cup cheddar cheese, lowfat, shredded
3 tablespoons red onion, minced
3 tablespoons cilantro, chopped
6 large bell peppers
1/4 cup cheddar cheese, lowfat, shredded
4 each green onions, chopped
6 tablespoons sour cream, light, for garnish
1. In a large bowl, mix together the shredded chicken, rice, enchilada sauce, 1/2 cup shredded cheddar cheese, red onion, and 3 tablespoons cilantro. Set aside.
2. Fill the slow cooker with 1/3 cup water.
3. Rinse bell peppers, and then cut around the tops of the bell peppers removing the seeds and stem. Carefully begin filling the bell peppers with the chicken-rice mixture. Place stuffed bell peppers in the slow cooker. Top with remaining 1/4 cup shredded cheddar cheese. Cook on high for 3 hours.
4. Serve immediately and top with diced green onions, cilantro, and sour cream.
Notes: You can use ground beef or steak cut into small pieces for the chicken. You could also omit the meat altogether and add more veggies and make this vegetarian. Just think that you can always stuff a pepper with just about anything!
Per Serving (excluding unknown items): 422 Calories; 8g Fat (17.8% calories from fat); 25g Protein; 61g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 178mg Sodium.
Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.