How do you make stuffed peppers with rice and chicken?

Cook shredded chicken in the slow cooker with spices and tomatoes, then mix with rice, beans, and cheese. Fill prepared peppers and bake until tender.

How long does stuffed pepper take?

Once assembled, they bake for about thirty minutes. Prep and slow cooker time for the chicken adds to the total but can be done ahead.

How to prevent stuffed peppers from getting soggy?

Blanch peppers briefly, drain them well, and avoid adding too much liquid to the filling. Baking uncovered also helps keep them firm.

How long will stuffed peppers keep in the fridge?

Cooked stuffed peppers last three to four days refrigerated. Reheat in the oven or microwave before serving.

Shredded Chicken and Rice Stuffed Peppers:Amazing Halloween

Name: Shredded Chicken and Rice Stuffed Peppers (Halloween Style)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-inspired
Ingredients: 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; 4 bell peppers (any color); 2 cups cooked Mexican rice; 1 shredded chicken breast (from slow cooker recipe); 1 cup shredded cheddar cheese; 1 can black beans, rinsed and drained

Description

These shredded chicken and rice stuffed peppers are cheesy, hearty, and perfect for Halloween when carved as little jack-o-lanterns. Filled with tender shredded chicken, Mexican rice, beans, and melted cheddar, they’re cozy, festive, and easy to prepare ahead.

Ingredients

Scale

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

4 bell peppers (any color)

2 cups cooked Mexican rice

1 shredded chicken breast (from slow cooker recipe)

1 cup shredded cheddar cheese

1 can black beans, rinsed and drained

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Instructions

1. Place chicken in slow cooker. Sprinkle with cumin, garlic salt, chili powder, and black pepper. Pour diced tomatoes with green chilies over the top. Cook on low for 6–8 hours or high for 4–6 hours. Shred chicken and keep it in the sauce.

2. Boil a large pot of water. Rinse peppers, slice off tops, and remove seeds and inner white parts. Optionally, carve jack-o-lantern faces using a paring knife. Boil peppers and tops for about 5 minutes until slightly tender. Remove and let cool.

3. Mix cooked rice, shredded chicken, cheese, and black beans in a bowl. Fill each pepper with the mixture and add more cheese if desired. Replace pepper tops. Bake at 350°F for 30 minutes until cheese melts and peppers reach preferred tenderness.

4. To prep ahead, stuff peppers and wrap in plastic wrap. Refrigerate and bake at 350°F for 1 hour when ready.

Notes

Carving faces into the peppers makes them festive for Halloween.

Peppers can be made ahead, wrapped, and refrigerated before baking.

Chicken can be cooked separately and used across multiple meals such as tacos or burritos.

Prep Time: 20 minutes
Cook Time: 30 minutes (+ slow cooker chicken time)
Category: Halloween Recipes
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 stuffed pepper
Calories: ~380
Sugar: 6g
Sodium: 720mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 28g
Cholesterol: 65mg