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–+ servings
Shredded Chicken & Rice Stuffed

Halloween Shredded Chicken & Rice Stuffed Peppers Delight

Enjoy festive Halloween Jack-O-Lantern Stuffed Peppers filled with Shredded Chicken and Rice, perfect for busy weeknights and gatherings.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 2-3 pieces Chicken Breasts Can use rotisserie chicken for quicker preparation.
  • 1 teaspoon Cumin No direct substitute; however, paprika or taco seasoning can be used.
  • 1 teaspoon Garlic Salt Use regular salt and increase fresh garlic if desired.
  • 1 teaspoon Chili Powder For milder flavor, use half the amount or switch to mild paprika.
  • 1 can Diced Tomatoes with Green Chilies Use plain diced tomatoes for a less spicy option.
  • 2 cups Mexican Rice Quinoa or brown rice may be used for a healthier option.
  • 1 can Black Beans Can be omitted for a simpler filling.
  • 1 cup Shredded Cheddar Cheese Pepper Jack cheese for a spicier kick.
Peppers
  • 4 pieces Bell Peppers Use a mix of colors for visual appeal; orange for Halloween theme.

Equipment

  • Slow Cooker
  • Large pot
  • Mixing bowl
  • Baking dish

Method
 

Preparation Steps
  1. Place 2-3 chicken breasts in a slow cooker and season with cumin, garlic salt, chili powder, and black pepper. Add diced tomatoes. Cook on low for 6-8 hours or high for 4-6 hours until tender. Shred chicken.
  2. Boil enough water to cover the four bell peppers. Rinse and hollow them out, carve jack-o-lantern faces. Boil for about 5 minutes until tender and set aside to cool.
  3. In a large bowl, combine cooked Mexican rice, shredded chicken, black beans, and cheddar cheese, mixing until evenly mixed.
  4. Stuff the bell peppers with the chicken and rice filling, pressing down gently. Top with extra cheese if desired and replace the tops.
  5. Preheat oven to 350°F (175°C). Arrange stuffed peppers in a baking dish, cover with foil, and bake for about 30 minutes until cheese is melted and bubbly.

Nutrition

Serving: 1pepperCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 2.5mg

Notes

Consider making these ahead of time and storing them in the fridge or freezer for more convenience. Boiling peppers helps achieve a tender texture.

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