Ingredients
Prep
- 6 bell peppers any color
- 2 C cherry tomato
- 3 C cooked shredded chicken from deli rotisserie
- 1 C ricotta
- 1/4 C freshly chopped basil
- 1 t minced garlic
- 1 1/2 C shredded mozzarella cheese
- salt and pepper to taste
On Cooking Day
- 3/4 C water
- 1/2 C shredded mozzarella cheese
- 3 T balsamic vinegar or balsamic glaze
- 2 T freshly chopped basil for serving optional
- 6 C salad greens arugula or spring mix
Instructions
To Assemble
- Chop tops off peppers and clean out seeds.
- Cut tomatoes in half and add to a large bowl along with remaining 5 ingredients. Mix all ingredients together and season with salt and pepper to taste.
- Fill each pepper with mixture and store in a large container with lid.
To Cook
- Place stuffed peppers in crock pot. Add water and cook on low for 6 hours.
- Top with cheese and cook until cheese melts (about 10 minutes). Drizzle with balsamic vinegar or glaze and garnish with chopped basil before serving.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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