Ingredients

The following ingredients have 4 Servings
  • 4 red bell peppers
  • 2 tablespoons olive oil
  • 12 oz boneless skinless chicken breast
  • 1/2 cup chopped portobello mushrooms
  • 1 teaspoon garlic powder
  • 1/2 cup chicken broth
  • 1/2 cup greek yogurt ((I used 2%))
  • 1 cup Sargento Chef Blends 6 cheese Italian + additional for topping if desired

Instruction

  • Cut off tops of peppers and remove ribs and seeds
  • Add 1/2 cup water to bottom of slow cooker
  • Heat oil in skillet over medium high heat
  • Season chicken with garlic powder and add to pan
  • Saute (turning once) for 7-9 minutes until lightly browned and cooked through
  • Add mushroom and saute for 2-3 more minutes until mushrooms soften
  • Add broth and bring to a simmer for 1-2 minutes
  • Remove from heat and stir in yogurt until smooth
  • Stir in cheese and divide mixture evenly among the 4 peppers
  • Place in slow cooker and top with a pinch of extra cheese if desired
  • Cover and cook on low for 4-6 hours or high for 2-3 until fully heated through and peppers are to desired tenderness