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This meal was originally born out of leftovers. I love to make the slow cooker shredded taco chicken recipe below for tacos, and we usually have Mexican rice as a side. We had quite a bit of leftover chicken and rice in the refrigerator one day and the idea of stuffed peppers came to mind. I added a can of black beans and cheese and voila this recipe was born. We serve them with a quesadilla on the side and my kids love them. They enjoy eating out of their own bell pepper “bowl”.
It also has become a Halloween tradition for us to eat them on Halloween Eve (because Halloween day is a little too crazy to get this meal out). A few years back I thought of the idea of making little jack-o-laterns out of the peppers when I saw some of the orange peppers on sale. It only takes a few extra minutes and it makes the stuffed peppers extra special. You can either make the slow cooker chicken as a meal one day (for tacos, burritos, taco salads etc.) and make extra to have these peppers later on, or you can make the chicken and rice just for the stuffed peppers.
**NEW VIDEO OF THE PEPPERS ON MY FACEBOOK PAGE CLICK TO WATCH & SHARE—-> HERE
Slow Cooker Shredded Taco Chicken
2 chicken breasts
1 teaspoon cumin
1 tsp garlic salt
1 tsp chili powder
1/2 tsp black pepper
1 can diced tomatoes with green chilies
Add chicken to the bottom of the slow cooker, sprinkle seasonings on top and then cover with diced tomatoes. Cook on low for 6-8 hours or high for 4-6 hours. Shred chicken and allow it to remain in sauce.
4 bell peppers your choice of color
2 cups Mexican rice (CLICK FOR RECIPE)
1 shredded chicken breast from the above recipe
1 cup shredded cheddar cheese
1 can black beans rinsed and drained
Bring a large pot of water to boil. While you are waiting for the water to boil, rinse peppers, slice off the tops and hollow out the insides, be sure to remove any seeds and the white part inside. If desired, use a small paring knife to cut out a jack-o-lantern face. When water is boiling, put the peppers and tops in and allow to cook for about 5 minutes until peppers are tender. Remove from water and set aside to cool. Mix the cooked rice, shredded chicken, cheddar cheese, and black beans together in a large bowl. Fill each pepper with the chicken and rice mixture and top with extra cheese, if desired. Replace pepper top back on top. Bake at 350 for 30 minutes until cheese is melted and pepper is done to desired tenderness. Alternately, once peppers are stuffed, wrap in plastic wrap and refrigerate, when ready to cook, preheat oven to 350, remove plastic wrap and bake for 1 hour.
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