Caprese Chicken Stuffed Peppers – CE
Green salad
  • Clean Eating
  • poultry, slow cooker
Caprese Chicken Stuffed Peppers – CE
Green salad
  • Clean Eating
  • poultry, slow cooker
Servings:

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
  1. Chop tops off peppers and clean out seeds.
  2. 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.
  3. Fill each pepper with mixture and store in a large container with lid.
To Cook
  1. Place stuffed peppers in crock pot. Add water and cook on low for 6 hours.
  2. Top with cheese and cook until cheese melts (about 10 minutes). Drizzle with balsamic vinegar or glaze and garnish with chopped basil before serving.
  3. Serve with salad.

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
  1. Chop tops off peppers and clean out seeds.
  2. 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.
  3. Fill each pepper with mixture and store in a large container with lid.
To Cook
  1. Place stuffed peppers in crock pot. Add water and cook on low for 6 hours.
  2. Top with cheese and cook until cheese melts (about 10 minutes). Drizzle with balsamic vinegar or glaze and garnish with chopped basil before serving.
  3. Serve with salad.
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