Crock Cooker: Italian Stuffed Chicken Peppers

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings


  • 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


  • 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.


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.
Tried this recipe?Let us know how it was!