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–+ servings
SHREDDED CHICKEN & RICE STUFFED PEPPERS

Halloween Shredded Chicken & Rice Stuffed Peppers Delight

Delicious SHREDDED CHICKEN & RICE STUFFED PEPPERS perfect for Halloween celebrations.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 4 peppers
Course: Chicken
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 4 pieces Chicken Breasts Main protein source; substitute with turkey or plant-based protein.
  • 1 teaspoon Cumin Adds earthiness; can swap with chili powder.
  • 1 teaspoon Garlic Salt Provides savory depth; use fresh minced garlic for milder taste.
  • 1 teaspoon Chili Powder Contributes spice; adjust per heat preference.
  • 1 teaspoon Black Pepper Enhances flavor; omit for milder dish.
For the Vegetables
  • 1 can Diced Tomatoes with Green Chilies Adds moisture and flavor; can substitute with plain diced tomatoes.
  • 4 pieces Bell Peppers Assorted colors; choose firm peppers.
For the Base
  • 2 cups Mexican Rice Cooked; can use quinoa or cauliflower rice for healthier option.
  • 1 cup Shredded Cheddar Cheese Brings creaminess; pepper jack adds flavor.
  • 1 can Black Beans Rinsed and drained; can substitute with corn.

Equipment

  • Slow Cooker
  • Baking dish
  • Pot
  • mixing bowl
  • Knife

Method
 

Step-by-Step Instructions for SHREDDED CHICKEN & RICE STUFFED PEPPERS
  1. Place the chicken breasts in the slow cooker and season with cumin, garlic salt, chili powder, and black pepper. Pour diced tomatoes over chicken. Cook on low for 6-8 hours or high for 4-6 hours. Shred chicken in juices after cooking.
  2. Bring a large pot of water to a boil. Rinse bell peppers, cut off tops, seed and hollow out. Boil for 5 minutes until slightly tender, then cool.
  3. In a large bowl, combine shredded chicken, rice, black beans, and cheddar cheese. Mix until creamy.
  4. Fill each bell pepper with chicken and rice mixture, packing gently. Top with more cheese and place tops back on.
  5. Preheat oven to 350°F (175°C). Arrange peppers in a baking dish. Bake for 30 minutes until cheese is melted and peppers are tender.

Nutrition

Serving: 1pepperCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 1800IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

Consider freezing unbaked stuffed peppers for later use and maintain chicken moisture during cooking.

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