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Slow Cooker Chicken Enchilada Stuffed Peppers

Yields6 Servings

 1 lb shredded chicken (I used a rotisserie chicken)
 ½ cup enchilada sauce
 ½ tsp cumin
 ½ tsp chili powder
 ½ tsp salt
 8 oz riced cauliflower
 3 bell peppers
 ½ cup shredded pepperjack or cheddar cheese
 cilantro for garnish
1

Cut your peppers in half and remove seeds and stems.

2

Combine your chicken with your cauliflower rice, seasonings, and sauce.

3

Fill the peppers with 1/6 of the mixture in each. Top with cheese.

4

Cook in the slow cooker on high for 60 to 90 minutes. Or on low for 2 to 3 hours. Garnish with chopped cilantro and serve.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories160
% Daily Value *
Total Fat 8g11%
Total Carbohydrate 8g3%

Total Sugars 1g
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.