Shredded Chicken & Rice Stuffed Peppers
Festively carved bell peppers filled with a mix of seasoned chicken, rice, black beans, and cheese.
Equipment
- Slow Cooker
- Baking Dish
- Mixing Bowl
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 10 oz can diced tomatoes with green chilies
- 4 large bell peppers (preferably orange for Halloween theme)
- 2 cups cooked Mexican-style rice
- 1 shredded chicken breast (from slow cooker)
- 1 cup shredded cheddar cheese
- 1 15 oz can black beans (rinsed and drained)
- Extra shredded cheese for topping (optional)
Instructions
- Place chicken breasts in a slow cooker; sprinkle with cumin, garlic salt, chili powder, and pepper. Pour diced tomatoes over the top.
- Cover and cook on low for 6-8 hours or high for 4-6 hours. Once done, shred the chicken in the sauce with two forks.
- Prepare the bell peppers by washing, slicing off the tops, and removing seeds and pith. Carve jack-o'-lantern faces if desired.
- Boil the peppers in water for about 5 minutes to soften. Cool on a towel or plate.
- In a mixing bowl, combine cooked rice, shredded chicken, black beans, and cheddar cheese. Mix until well blended.
- Spoon the filling into each pepper, pressing down gently. Top with extra cheese if desired and replace the pepper tops.
- Arrange peppers in a baking dish and bake at 350°F for about 30 minutes until the cheese melts and peppers are tender.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for longer storage.