Slice the top off each pepper- save the tops, snap off the stem.
Remove seeds& membranes from peppers, do not puncture the bottoms.
Saute the chicken in an oil sprayed no stick skillet for 5 minutes, remove from the pan Saute Onion until transparent (approx 5 min).
Add corn, pine nuts, cumin, chili flakes, salt& pepper.
Return chicken to pan, add rice& chopped tomato.
Fill the peppers and place in the crock pot.
Sit each pepper on one of the saved pepper tops Pour the chicken broth around the peppers.
Turn on low for approx 5 hours- Try not to lift the lid until near the end.
If the broth has evaporated add a bit more or just add plain water.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	462.19 Kcal (1935 kJ)
Calories from fat	168.67 Kcal
		% Daily Value*
Total Fat	18.74g	29%
Cholesterol	139.24mg	46%
Sodium	987.11mg	41%
Potassium	1233.96mg	26%
Total Carbs	22.74g	8%
Sugars	7.61g	30%
Dietary Fiber	4.79g	19%
Protein	53.22g	106%
Vitamin C	163.4mg	272%
Iron	1.8mg	10%
Calcium	38.2mg	4%

Amount Per 100 g
Calories	87.1 Kcal (365 kJ)
Calories from fat	31.79 Kcal
		% Daily Value*
Total Fat	3.53g	29%
Cholesterol	26.24mg	46%
Sodium	186.03mg	41%
Potassium	232.55mg	26%
Total Carbs	4.29g	8%
Sugars	1.43g	30%
Dietary Fiber	0.9g	19%
Protein	10.03g	106%
Vitamin C	30.8mg	272%
Iron	0.3mg	10%
Calcium	7.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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