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 (orange, red, or yellow)
2 cups cooked Mexican rice
1 shredded chicken breast from the slow cooker recipe
1 can black beans, rinsed and drained
1 cup shredded cheddar cheese (plus more for topping)
Optional: chopped green onions for garnish
Instructions
- Make the Slow Cooker Shredded Chicken: Place chicken breasts in the slow cooker. Sprinkle with cumin, garlic salt, chili powder, and black pepper. Pour the can of diced tomatoes with green chilies over the top. Cook on low for 6–8 hours or high for 4–6 hours. Shred the chicken and let it rest in the sauce.
- Prepare the Peppers: Bring a large pot of water to a boil. Rinse peppers, slice off the tops, and remove seeds and white membranes. If desired, carve jack-o’-lantern faces for a Halloween twist. Boil peppers and tops for about 5 minutes until slightly tender. Remove and let cool.
- Make the Filling: In a large bowl, combine cooked rice, shredded chicken, black beans, and 1 cup of shredded cheese. Mix until evenly blended.
- Stuff the Peppers: Fill each pepper with the chicken and rice mixture. Top with extra cheese if desired, and replace the pepper tops.
- Bake: Place stuffed peppers in a baking dish and bake at 350°F for 30 minutes, or until cheese is melted and peppers reach desired tenderness.
- Optional Make-Ahead: Wrap stuffed peppers in plastic wrap and refrigerate. When ready to bake, remove plastic and bake at 350°F for 1 hour.
- Serve: Garnish with chopped green onions if desired and serve warm. Perfect with a side of quesadillas or a green salad!
Notes
- Use cooked rice for the filling; instant rice won’t hold up well.
- You can skip boiling the peppers if you prefer them slightly crunchy.
- Substitute cheddar with a blend of Monterey Jack or Colby for extra flavor.
- For a vegetarian option, skip the chicken and add more beans and veggies.
- To make without a slow cooker, cook seasoned chicken in a skillet with diced tomatoes until tender and shred.
- These can be prepped a day ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Slow Cooker + Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 5g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg
