This recipe was made as part of the Improv Challenge hosted at Frugal Antics of a Harried Homemaker where bloggers are challenged to create a recipe using two random ingredients each month.  This month’s ingredients were sour cream and lemons.  My immediate thought was seafood but I am a little skeered to cook seafood in the crock, so I came up with this combination of a few recipes.

 

5.0 from 2 reviews

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Crock-Pot Chicken Stuffed Green Peppers
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 5
 

Stuffed peppers which cook in the crock-pot with a sauce made of sour cream, broth and lemon juice. Yum!
Ingredients
  • 5 Medium Green Bell Peppers
  • 1 Pound Ground Chicken
  • 1 Cup Beef Broth
  • 1½ Cups Cooked Rice (I use Basmati)
  • 1 Medium Onion, Chopped
  • 1-2 Tablespoons Olive Oil
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • ½ Teaspoon Oregano
  • ¼ Teaspoon Cumin
  • 2 Teaspoons Cornstarch
  • 3 Tablespoons Tomato Paste
  • 1 Teaspoon Fresh Lemon Juice
  • ½ Cup Sour Cream

Instructions
  1. Cook rice according to package instructions.
  2. Brown chicken and onion in olive oil until onion is tender and meat is cooked.
  3. Add rice and spices to this mixture.
  4. Meanwhile, cut the tops off the green peppers and take the seeds out, keeping the tops.
  5. Fill peppers with the rice/chicken mixture.
  6. Place pepper tops inside crock pot cut side up.
  7. Place stuffed peppers on top of tops.
  8. Pour in broth.
  9. Cover and cook on low for 6 hours.
  10. Remove peppers.
  11. Mix cornstarch, tomato paste, lemon juice and sour cream into broth.
  12. Return peppers to crock-pot.
  13. Cook on high for 30 minutes.
  14. Serve peppers with the sauce.

Notes
You might want to check how many peppers will fit into your crock-pot first! I have a 6.5 quart size and the 5 peppers barely fit. This recipe can be made with ground lamb, beef or turkey as well. Also, the sauce will really thicken the longer it sits. I found this is not the best dish for leftovers unless you leave out the sauce-but that was my favorite part!

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