Slow-Cooker Chicken Enchilada Stuffed Peppers

• 2 cups shredded cooked chicken
• 1 package (8.8 ounces) ready-to-serve long grain rice
• 1 cup enchilada sauce
• 3/4 cup shredded cheddar cheese, divided
• 3 tablespoons minced red onion
• 1/2 teaspoon ground cumin
• 1/3 cup water
• 6 medium bell peppers
• Minced fresh cilantro, green onions and sour cream

1. In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin.
2. Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.

chicken, ready, enchilada sauce, cheddar cheese, red onion, ground cumin, water, bell peppers, fresh cilantro

Taken from www.tasteofhome.com/recipes/slow-cooker-chicken-enchilada-stuffed-peppers/ (may not work)