Shredded Chicken & Rice Stuffed Peppers (Halloween Style)
A comforting and vibrant dish, these stuffed peppers are filled with shredded chicken, rice, and spices, making a perfect meal for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Total Time: 380 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 4-6 medium-sized Bell Peppers
- 2 cups cooked shredded chicken
- 2 cups cooked rice (white or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1-2 tablespoons taco seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Prep the bell peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Rinse and set aside.
- Mix the filling: In a large bowl, combine the shredded chicken, cooked rice, diced onion, minced garlic, drained diced tomatoes, black beans, corn, and taco seasoning. Mix well until all ingredients are evenly combined.
- Stuff the peppers: Carefully fill each bell pepper with the chicken and rice mixture, packing it tightly as you go.
- Set up the crockpot: Place the stuffed peppers upright in the crockpot. If they don’t fit perfectly, you can lean them against each other.
- Cook the peppers: Cover and cook on low for 360-480 minutes or on high for 180-240 minutes, until the peppers are tender and the filling is heated through.
- Add cheese: If desired, sprinkle cheese over the stuffed peppers in the last 30 minutes of cooking and cover until melted.
- Serve warm: Once cooked, remove the peppers carefully and serve warm.
Notes
Experiment with seasoning and add extra vegetables for variation.