Slow Cooker Rosemary Chicken Stuffed Bell Peppers

Slow Cooker Rosemary Chicken Stuffed Bell Peppers

This stuffed bell pepper recipe is filling, healthy and family friendly (and of course, low FODMAP!)

INGREDIENTS

  • 4 medium to large bell peppers (color of choice)
  • 1 pound ground chicken
  • 1 tablespoon chopped rosemary
  • 1 medium stalk celery, chopped
  • 1 tablespoon garlic oil
  • 2 cups cooked rice
  • 3 cups diced tomatoes (use 1 cup in chicken mixture and the rest as the ‘sauce’)
  • salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons scallions (green part only), thinly sliced

DIRECTIONS

  1. Cut top off of bell peppers and deseed the inside of the pepper.
  2. In medium bowl, mix ground chicken, rosemary, garlic oil, rice, 1 cup diced tomatoes, and 1/2 cup shredded cheese, salt and pepper to taste.
  3. Add equal amounts of meat mixture into bell peppers.
  4. Place 2 cups of diced tomatoes into the bottom of the slow cooker.
  5. Add peppers to slow cooker keeping them upright.
  6. Place slow cooker on high for 3-4 hours or until meat is cooked through.
  7. 5 minutes before serving, add remaining 1/2 cup of shredded cheese on top of cooked bell peppers then top with sliced scallions.
  8. Drizzle tomato sauce from bottom of slow cooker on top of pepper.
  9. Alternative option: Substitute 1 cup feta cheese for the cheddar cheese, use 1 tablespoon chopped fresh oregano instead of rosemary, and add 3/4 cup chopped pitted Kalamata olives for a Greek inspired stuffed pepper

RECIPE CREDIT: Kate Scarlata, RDN, FODMAP and IBS Expert

http://blog.katescarlata.com/2015/12/10/rosemary-chicken-stuffed-bell-peppers/