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SHREDDED CHICKEN & RICE STUFFED PEPPERS

Spooky Shredded Chicken & Rice Stuffed Peppers Delight

These Spooky Shredded Chicken & Rice Stuffed Peppers are packed with flavor and perfect for Halloween.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp cumin substitute with chili powder for extra kick
  • 1 tsp garlic salt can be swapped for regular salt and minced garlic
  • 1 tsp chili powder adjust according to spice preference
  • 1/2 tsp black pepper use freshly ground for the best flavor
  • 1 can diced tomatoes with green chilies can use regular diced tomatoes if preferred
  • 2 cups Mexican rice using pre-cooked and seasoned rice will save time
  • 1 can black beans rinse thoroughly to reduce sodium
For the Peppers
  • 4 bell peppers any color, orange adds a festive touch
For the Topping
  • 2 cups shredded cheddar cheese substitute with Monterey Jack or Pepper Jack for a twist
  • additional cheese for an extra cheesy finish

Equipment

  • Slow Cooker
  • large pot
  • Mixing Bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. In a slow cooker, place boneless, skinless chicken breasts and sprinkle with cumin, garlic salt, chili powder, and black pepper. Pour diced tomatoes with green chilies over the chicken and cover. Set on low for 6-8 hours.
  2. Once cooked, shred the chicken in the slow cooker using two forks and mix with the juices.
  3. Boil a large pot of water. Trim the tops of the bell peppers and remove the seeds. Boil peppers for 5 minutes, then cool.
  4. In a mixing bowl, combine the shredded chicken, cooked Mexican rice, black beans, and shredded cheddar cheese. Mix evenly.
  5. Stuff each bell pepper with the chicken and rice mixture. Top with more cheese if desired, and replace pepper tops for a jack-o-lantern look.
  6. Preheat oven to 350°F (175°C), grease a baking dish, and arrange stuffed peppers snugly. Bake for 30-60 minutes until heated and cheese is golden.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 28gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 1200IUVitamin C: 70mgCalcium: 300mgIron: 3mg

Notes

These stuffed peppers can be carved creatively for Halloween fun. Pre-stuffed peppers can be stored in the fridge for two days before baking.

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