Crock Pot Chicken Enchilada Stuffed Peppers

Crock Pot Chicken Enchilada Stuffed Peppers 2 cups Cooked Shredded Chicken 2 cups Cooked White Rice 1 cup Enchilada Sauce 3/4 cup Cheddar Cheese, divided 3 tablespoons Red Onion, minced 3 tablespoons Fresh Cilantro 6 large Bell Peppers Green Onions, diced, for garnish Sour Cream, for garnish In a large bowl, mix together the shredded chicken, rice, enchilada sauce, 1/2 cup shredded cheddar cheese, red onion, and 3 tablespoons cilantro. Set aside. Fill the slow cooker with 1/3 cup water. Rinse bell peppers, and then cut around the tops of the bell peppers removing the seeds and stem. Carefully begin filling the bell peppers with the chicken-rice mixture. Place stuffed bell peppers in the slow cooker. Top with remaining 1/4 cup shredded cheddar cheese. Cook on high for 3 hours. Serve immediately and top with diced green onions, cilantro, and sour cream.