Chicken Enchilada Stuffed Peppers

Ingredients

• 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

Directions

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 cilantro, green onions and sour cream.