Apple Cider BBQ Chicken Stuffed Peppers in the Slow Cooker

These cozy stuffed peppers bring together tender chicken breast, sweet apple cider, smoky barbecue sauce, and melted sharp cheddar right in your slow cooker. There is no pre-boiling required for the peppers, making this a truly effortless dinner for busy autumn evenings, Halloween gatherings, or family meal prep.

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, diced into 1/2-inch cubes
• 6 large sweet bell peppers, tops sliced off and seeds removed
• 3/4 cup smoky barbecue sauce
• 1/3 cup pure apple cider
• 1 cup cooked long-grain white rice
• 1 cup canned black beans, rinsed and drained
• 1/2 cup frozen sweet corn kernels, thawed
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1 1/2 cups shredded sharp yellow cheddar cheese
• 1/4 cup chopped green onions, for garnish
• 1/4 cup water

Instructions

1. Trim a very thin slice from the bottom of each hollowed bell pepper if needed so they stand upright, and arrange them standing upright inside a 6-quart oval slow cooker.
2. In a large mixing bowl, stir together the diced chicken breast, barbecue sauce, apple cider, cooked rice, black beans, sweet corn, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
3. Spoon the chicken and rice mixture evenly into the cavity of each bell pepper, packing lightly until filled to the top.
4. Carefully pour 1/4 cup of water around the bases of the peppers at the bottom of the slow cooker insert to help them steam tenderly without sticking.
5. Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 hours (or on HIGH for 2 to 2 1/2 hours) until the bell peppers are fork-tender and the chicken reaches an internal temperature of at least 165 F on an instant-read thermometer.
6. Remove the lid, sprinkle the shredded yellow cheddar evenly over the tops of the hot peppers, recover, and let sit on warm for 10 minutes until the cheese is completely melted and bubbling.
7. Garnish with chopped green onions and serve warm straight from the cooker.

Tips

• Choose flat-bottomed bell peppers with four lobes so they stand upright easily inside the slow cooker insert.
• Leftovers keep well in an airtight container in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
• For an extra kick, substitute pepper jack cheese for half of the yellow cheddar.