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Shredded Chicken & Rice Stuffed

Shredded Chicken & Rice Stuffed Peppers for a Spooky Feast

Enjoy Shredded Chicken & Rice Stuffed Peppers for a spooky and delicious family dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 2 lbs Chicken Breasts Substitute with boneless thighs for richer flavor.
  • 1 teaspoon Cumin Adds warmth and earthy flavor.
  • 1 teaspoon Garlic Salt Use fresh minced garlic and salt as an alternative.
  • 1 teaspoon Chili Powder Provides heat and color; can replace with smoked paprika.
  • 1 teaspoon Black Pepper Can be omitted if sensitive to spice.
  • 1 can Diced Tomatoes with Green Chilies Canned tomatoes can be used if preferred.
For the Peppers
  • 4 Bell Peppers Opt for yellow or orange for a Halloween theme.
For the Rice Mixture
  • 2 cups Mexican Rice Can substitute with quinoa or cauliflower rice.
  • 1 cup Shredded Cheddar Cheese Mixing with pepper jack adds more spice.
  • 1 can Black Beans Corn can be a substitute for a different texture.

Equipment

  • Slow Cooker
  • pot
  • Mixing Bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. Place the chicken breasts into your slow cooker. Season with cumin, garlic salt, chili powder, and black pepper. Pour diced tomatoes over the top. Set the slow cooker to low for 6-8 hours or high for 4-6 hours. Shred the chicken once cooked.
  2. Bring a large pot of water to a boil. Rinse and hollow out the bell peppers by cutting off the tops. Place the hollowed peppers in boiling water for about 5 minutes. Remove and let cool.
  3. In a mixing bowl, combine shredded chicken, cooked Mexican rice, shredded cheddar cheese, and rinsed black beans. Mix well to combine.
  4. Fill each bell pepper with the chicken and rice mixture, packing it tightly. Sprinkle additional cheese on top if desired. Place the caps back on the peppers.
  5. Preheat oven to 350°F (175°C). Arrange the stuffed peppers in a baking dish and bake for 30 minutes until cheese is melted and bubbly.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 900IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

Boil peppers for tenderness. Feel free to customize the filling with different cheeses or vegetables.

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