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Shredded Chicken & Rice Stuffed Peppers

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Shredded Chicken & Rice Stuffed Peppers (Halloween Style) are festive jack-o-lantern peppers filled with tender shredded chicken, Mexican rice, beans, and cheese. This easy stuffed peppers recipe is hearty, customizable, and the perfect spooky dinner for Halloween night.

Ingredients

  • For the Slow Cooker Shredded Taco Chicken:
  • 2 chicken breasts
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • 1 can diced tomatoes with green chilies
  • For the Stuffed Peppers:
  • 4 bell peppers (orange for Halloween, or any color)
  • 2 cups cooked Mexican rice
  • 1 shredded chicken breast (from above recipe)
  • 1 can black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • Extra cheese for topping (optional)

Instructions

  1. Make the shredded chicken: Place chicken breasts in slow cooker. Season with cumin, garlic salt, chili powder, and pepper. Pour diced tomatoes with green chilies on top. Cook on low 6–8 hours or high 4–6 hours. Shred chicken in sauce.
  2. Prep the peppers: Slice tops off peppers, remove seeds, and carve jack-o-lantern faces if desired. Boil peppers and tops in water 5 minutes to soften slightly. Cool.
  3. Make the filling: Combine Mexican rice, shredded chicken, black beans, and cheddar in a bowl. Fill peppers and top with extra cheese. Replace pepper “lids.”
  4. Bake: Place peppers upright in baking dish. Bake at 350°F (175°C) for 30 minutes, or until peppers are tender and cheese is melted. If prepped ahead, bake for 1 hour at 350°F.

Notes

  • Swap shredded chicken with ground beef, turkey, or plant-based protein.
  • Add corn or diced green chilies for more flavor.
  • Use pepper jack or Monterey Jack cheese for extra spice.
  • Skip boiling peppers if you prefer them firmer.
  • Prep ahead and refrigerate overnight before baking.

Nutrition

Find it online: https://cookedbymaya.com/shredded-chicken-rice-stuffed-peppers/