Crockpot Chicken Stuffed Green Peppers
Set it and forget it stuffed green peppers. It doesn't get much better than this.
6 small Green Bell Peppers (tops and seeds removed)
1 pound Ground Chicken (or Turkey)
1 cup Chicken Broth
1 1/2 cups cooked Rice (white or brown)
1 medium Yellow Onion
1 tablespoon Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Dried Oregano
1/4 teaspoon Black Pepper
1/4 teaspoon Ground Cumin
1/2 cup Sour Cream
3 tablespoons Tomato Paste
2 tablespoons Cornstarch
In a large skillet on the stovetop, cook the Ground Chicken and Onion in Olive Oil until the Onion is tender and the Chicken is cooked and crumbled.
Add cooked Rice, Salt, Oregano, Pepper, and Cumin to the skillet and stir to mix everything together well.
Fill prepared Bell Peppers with the Rice and Chicken mixture.
Place stuffed Bell Pepper inside the crockpot, standing them up so that the filling doesn't fall out.
Pour Chicken Broth over and around Peppers.
Cover and cook on low for 4-6 hours or until bell peppers are tender but not falling apart.
Carefully remove cooked stuffed peppers from the crockpot and set them aside.
Whisk the Sour Cream, Tomato Paste, and Cornstarch into the broth in the slow cooker till smooth.
Return the Peppers back into the crockpot.
Re-cover and cook an additional 30 minutes to allow Saice to thicken.
Serve Peppers with the sauce spooned on top.