Crock Cooker: Italian Stuffed Chicken Peppers
Ingredients
- 1 medium carrots shredded
- 1 medium zucchini shredded
- 1 cup minced onion
- 1 pound ground chicken
- 3/4 cup cooked and chopped bacon
- 2 cloves garlic minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon ground oregano
- 2 large bell peppers cut in half, seeds removed
- 4 tablespoons shredded mozzarella cheese
- 1 can tomato paste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1 teaspoon dried basil
- 1 teaspoon ground oregano
Instructions
- Mix together the carrots, zucchini and onion. Place them in a cheesecloth and wring out to remove water and place in a large bowl.
- Add chicken, bacon and garlic mixing well with clean hands. Then add the next 5 ingredients (pepper through oregano) and continue to mix well. Set aside.
- Put the 5 sauce ingredients (paste through oregano) into the bottom of the crock cooker and stir to combine.
- Stuff the pepper halves with chicken mixture, pressing the meat down with a spoon or spatula to pack it tightly.
- Place the stuffed peppers into the center of the crock cooker, avoiding the sides. Place lid on the crock cooker and cook on low for 3-4 hours or until the internal temperature of the filling reaches 155-160 degrees.
- Remove from the crock cooker into an oven-safe baking dish. Put mozzarella on the top of each pepper. Place the pan of peppers under your oven broiler for 2-3 minutes, or until the cheese is melted and golden-brown.
- Remove and spoon on the tomato sauce from the bottom of the crock cooker. Serve hot.
Notes
SERVING SUGGESTION: Tossed green salad (lettuce -not iceberg-, salad veggies and low carb salad dressing)
GLUTEN FREE: Make sure tomato paste is gluten-free.
NUTRITION: 597 Calories; 34g Fat (52.2% calories from fat); 53g Protein; 18g Carbohydrate; 5g Dietary Fiber; 151mg Cholesterol; 1687mg Sodium. Exchanges: 0 Grain (Starch); 7 Lean Meat; 2 ½ Vegetable; 3 1/2 Fat.
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