SHREDDED CHICKEN & RICE STUFFED PEPPERS (HALLOWEEN STYLE)

A Halloween-themed stuffed pepper recipe with shredded chicken, rice, and cheese, perfect for a spooky dinner.

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These stuffed peppers feature a filling of Mexican rice, shredded chicken, black beans, and cheddar cheese, all baked inside bell peppers. For a festive touch, carve jack-o-lantern faces into the peppers before boiling. The recipe includes both immediate baking and make-ahead instructions.

Directions

Place the chicken breasts in the bottom of a slow cooker. Evenly sprinkle the cumin, garlic salt, chili powder, and black pepper over the chicken. Pour the can of diced tomatoes with green chilies on top. Cook on low for 6-8 hours or on high for 4-6 hours. Once cooked, shred the chicken and let it stay in the sauce.

Fill a large pot with water and bring it to a boil. Meanwhile, rinse the bell peppers. Cut off the tops and scoop out the insides, making sure to remove all seeds and the white membranes. Optionally, use a small paring knife to carve a jack-o-lantern face into each pepper.

Once the water is boiling, add the peppers and their tops. Boil for about 5 minutes, or until the peppers are tender. Remove them from the water and set aside to cool.

In a large bowl, combine the cooked Mexican rice, the shredded chicken, the shredded cheddar cheese, and the rinsed and drained black beans. Mix well.

Stuff each bell pepper with the chicken and rice mixture. If you like, sprinkle additional cheese on top. Place the pepper tops back on.

Bake the stuffed peppers at 350°F for 30 minutes, until the cheese is melted and the peppers reach your preferred tenderness. Alternatively, after stuffing, you can wrap each pepper in plastic wrap and refrigerate. When ready to bake, preheat the oven to 350°F, remove the plastic wrap, and bake for 1 hour.