In a large skillet on the stove-top, cook the ground chicken and onion in the olive oil until the onion is tender and the chicken is cooked and crumbled.
Add cooked rice, salt, oregano, pepper and cumin to the skillet and stir to mix everything together well.
Fill prepared bell peppers with the rice and chicken mixture.
Place stuffed bell pepper inside a 6 quart or larger slow cooker, standing them up so that the filling does not fall out.
Pour chicken broth over and around peppers.
Cover and cook on LOW for 4 to 6 hours or until the bell peppers are tender but not falling apart.
Carefully remove cooked stuffed pepper and set them aside.
Whisk the sour cream, tomato paste, cornstarch and lemon juice into the broth in the slow cooker until smooth.
Return the peppers back into the slow cooker.
Recover and cook on HIGH for 30 minutes to allow the sauce to thicken.
Serve peppers with the sauce spooned on top.
Notes
*You may also use ground turkey, ground beef or ground lamb.**Weight Watchers SmartPoints calculated using 98% fat-free uncooked ground chicken breast, white rice & fat free sour cream.