Go Back

Slow Cooker Chicken Stuffed Peppers - A Cozy, Hands-Off Dinner

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 medium bell peppers, tops sliced off and seeds removed (any color)
  • 1 pound ground chicken or finely diced cooked chicken
  • 1 cup cooked rice or quinoa (white, brown, or mixed)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup canned diced tomatoes, drained
  • 1 cup shredded cheese (mozzarella, Monterey Jack, or cheddar), divided
  • 1/2 cup black beans, rinsed and drained (optional)
  • 1/2 cup corn kernels (fresh, frozen, or canned, optional)
  • 1/4 cup chopped fresh parsley or cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 1/2 cups tomato sauce or crushed tomatoes
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon or lime (optional, for brightness)

Method
 

  1. Prep the peppers: Slice off the tops, remove seeds and membranes, and trim a thin sliver off the bottoms if needed so they stand upright. Don’t cut through the base.
  2. Sauté the aromatics: In a skillet, warm the olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant.
  3. Brown the chicken (if using raw): Add ground chicken to the skillet and cook, breaking it up, until no longer pink. Season lightly with salt and pepper. If using cooked chicken, skip this step and combine it later.
  4. Mix the filling: In a large bowl, combine the chicken, cooked rice or quinoa, sautéed onion and garlic, diced tomatoes, 3/4 cup of the shredded cheese, beans and corn (if using), parsley or cilantro, cumin, paprika, oregano, red pepper flakes, salt, black pepper, and lemon or lime juice. Stir until evenly combined. The mixture should be moist but not soupy.
  5. Line the slow cooker: Pour tomato sauce or crushed tomatoes into the bottom of the slow cooker. Spread into an even layer. This prevents scorching and creates a simple sauce.
  6. Stuff the peppers: Spoon the filling into the peppers, packing gently. Leave a small space at the top for expansion.
  7. Arrange and cook: Nestle the peppers upright in the slow cooker on top of the sauce. Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until peppers are tender and the filling reaches at least 165°F.
  8. Add cheese at the end: Sprinkle the remaining 1/4 cup cheese over the peppers during the last 10–15 minutes of cooking. Cover to melt.
  9. Serve: Spoon some of the tomato sauce from the bottom over each pepper. Finish with extra herbs or a squeeze of citrus if you like.