Halloween Shredded Chicken & Rice Stuffed Peppers (Print Version)
# Ingredients:
01 -
4 bell peppers (orange, green, or your choice of color).
02 -
2 cups Mexican rice.
03 -
1 shredded chicken breast from the Slow Cooker Shredded Taco Chicken recipe.
04 -
1 cup shredded cheddar cheese.
05 -
1 can black beans, rinsed and drained.
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil.
02 -
Rinse the bell peppers, slice off the tops, and hollow out the insides, removing seeds and membranes. Carve a jack-o-lantern face into each pepper for a spooky touch.
03 -
Once the water is boiling, place the peppers and their tops in the water for about 5 minutes until they’re tender but still firm. Remove and set aside to cool slightly.
04 -
In a large bowl, combine the cooked Mexican rice, shredded chicken, cheddar cheese, and black beans.
05 -
Fill each pepper with the chicken and rice mixture. If desired, sprinkle more cheese on top of the filling.
06 -
Place the pepper tops back on and arrange the stuffed peppers upright in a baking dish.
07 -
Bake for 30 minutes, or until the cheese is melted and the peppers are tender.
08 -
Serve these fun and festive jack-o-lantern peppers at your Halloween gathering!.
# Notes:
01 -
These Halloween Shredded Chicken & Rice Stuffed Peppers are a fun and delicious way to celebrate the spooky season with a healthy twist.
02 -
Customize the filling by adding different cheeses or vegetables for even more flavor.