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Slow Cooker Chicken Stuffed Bell Peppers

Tender bell peppers filled with chicken, veggies, ham and
cheese. These stuffed peppers are soft and full of flavour.
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Prep Time : 25 mins
Cook Time : 5 hrs
Total Time : 5 hrs 25 mins
Course : Mains, Sides
Servings : 6 servings
Calories : 413 : kcal
Author : Harriet

EQUIPMENT

  • Knife and chopping board
  • Metric scales
  • Measuring cups and spoons
  • Large frying pan/skillet
  • Slow Cooker/Crockpot

INGREDIENTS

  • 2 tablespoons olive oil
  • 220 grams onion finely chopped
  • 60 grams carrot finely chopped
  • 60 grams celery finely chopped
  • 1 garlic clove finely chopped
  • 450 grams chicken mince
  • 125 ml dry red wine
  • 60 grams lean ham finely chopped
  • 75 grams parmesan cheese grated
  • 2 tablespoons fresh parsley finely chopped
  • 100 grams panko breadcrumbs
  • 6 - 9 large yellow orange or red capsicum (bell peppers) (about 1.2 kg)
  • 1 x 400 grams canned tomato puree or diced tomatoes
  • Salt and pepper

INSTRUCTIONS

  • Heat the oil in the fry pan over medium heat.
  • Add the onion, carrot, celery and garlic. Cook over medium heat, stirring frequently, until the onion turns translucent (about 5-8 minutes).
  • Add the chicken mince, season with salt and pepper to taste. While cooking the mince, stir often and break into smaller pieces. Cook until the chick is no longer pink.
  • Add the wine, bring to the boil, turn the heat to medium/high and cook until the mixture is almost dry. Constantly stir the mixture while reducing the liquid. Turn off the heat and allow the chicken to cool slightly.
  • Stir in the ham, cheese, parsley and breadcrumbs, taste for seasoning and adjust if necessary..
  • Cut the tops off the capsicums and remove the stems and seeds.
  • Stuff the peppers with the filling and lightly compact the filling into place.
    Note: At this stage the capsicums can be refrigerated and cooked later, It can be prepared up to 3-4 days in advance. However, do make sure that chicken is fully cooked if you do.
  • Pour the tomato paste or diced tomatoes into the slow cooker, season with a little salt and pepper.
  • Arrange the capsicum in a single layer in the cooker, place the capsicum tops on.
  • Put the lid on the cooker, turn on high and cook for 3-4 hours or on low for 5-6 hours, or until the capsicum is tender when poked with a skewer.
  • Serve hot.
Nutrition Facts
Slow Cooker Chicken Stuffed Bell Peppers
Serving Size
 
1 serving
Amount per Serving
Calories
413
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
80
mg
27
%
Sodium
 
404
mg
18
%
Potassium
 
1241
mg
35
%
Carbohydrates
 
36
g
12
%
Fiber
 
8
g
33
%
Sugar
 
16
g
18
%
Protein
 
25
g
50
%
Vitamin A
 
11240
IU
225
%
Vitamin C
 
385
mg
467
%
Calcium
 
221
mg
22
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure