Slow-Cooker Chicken En­chi­lada Stuffed Pep­pers

Uti­lize left­overs and clean out the fridge by mak­ing these su­per sim­ple and tasty stuffed pep­pers.

Simple & Delicious - - ON THE MENU -

—Katie Jasiewicz, Belle Isle, FL Prep: 20 min. • Cook: 3 hrs. Makes: 6 serv­ings 2 cups shred­ded cooked chicken 1 pkg. (8.80 oz.) ready-toserve long grain rice 1 cup en­chi­lada sauce 3/4 cup shred­ded ched­dar cheese, di­vided 3 Tbsp. minced red onion 1/2 tsp. ground cumin 1/3 cup wa­ter 6 medium bell pep­pers Minced fresh cilantro, green onions and sour cream

1. In a bowl, com­bine chicken, rice, en­chi­lada sauce, 1/₂ cup cheese, red onion and cumin.

2. Pour wa­ter into a 6-qt. slow cooker. Cut and dis­card tops from pep­pers; re­move seeds. Fill with chicken mix­ture; place in slow cooker. Cover slow cooker with a dou­ble layer of white pa­per tow­els; place lid se­curely over tow­els. Cook on low, un­til ten­der, 3-4 hours. Dur­ing the last 20 min­utes, re­move and dis­card pa­per tow­els; add re­main­ing cheese and cook, cov­ered un­til melted. Serve with sour cream, cilantro and green onions.

1 STUFFED PEP­PER 267 cal., 10g fat (4g sat. fat), 56mg chol., 364mg sod., 23g carb. (6g sug­ars, 3g fiber), 20g pro.

DI­A­BETIC EX­CHANGES 3 lean meat, 1 starch, 1 veg­etable, 1/₂ fat.

HEALTH TIP Con­sider switch­ing to readyto-serve brown rice. It has nearly six times the fiber as white rice.

Slow-Cooker Chicken En­chi­lada Stuffed Pep­pers

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