Wow, these Halloween-themed Shredded Chicken & Rice Stuffed Peppers taste just like the delightful and flavorful meals we enjoyed as kids! I had to restrain myself from devouring them all before the family got a chance. Perfect for the spooky season and incredibly easy to prepare!
HALLOWEEN SHREDDED CHICKEN & RICE STUFFED PEPPERS
Ingredients:
4 bell peppers (orange, green, or your preferred color)
2 cups Mexican rice
1 shredded chicken breast from the Slow Cooker Shredded Taco Chicken recipe
1 cup shredded cheddar cheese
1 can black beans, drained and rinsed
Instructions:
Prepare the Bell Peppers: Preheat your oven to 175°C (350°F). Bring a large pot of water to a boil. While the water heats up, rinse the peppers, slice off the tops, and hollow out the insides, removing seeds and white membranes. For an eerie touch, use a small paring knife to carve a jack-o-lantern face into each pepper.
Boil the Peppers: Once the water is boiling, place the peppers and their tops into the water for about 5 minutes until they’re tender but still firm. Remove and set aside to cool slightly.
Mix the Filling: In a large bowl, combine the cooked Mexican rice, shredded chicken, cheddar cheese, and black beans.
Stuff the Peppers: Fill each pepper with the chicken and rice mixture. If you want extra cheesiness, sprinkle a bit more shredded cheese on top of the filling. Place the pepper tops back on top like little hats.
Bake: Arrange the stuffed peppers upright in a baking dish. Bake for 30 minutes or until the cheese is melted and the peppers are tender to your liking.
Serve: Let the spooky fun begin by serving these festive jack-o-lantern peppers at your Halloween gathering! 👻