Description
Festive and hearty stuffed peppers filled with cozy rice, juicy shredded chicken, and fun jack o’lantern faces that are sure to delight everyone at the dinner table.
Ingredients
Units
Scale
For the Filling
- 1 lb Boneless skinless chicken breasts or thighs
- 1 cup Uncooked or cooked rice (white or brown) (Use whatever you like)
- 1 medium Onion, chopped (Optional but very worth it)
- 2 cloves Garlic, minced (Optional but very worth it)
- 2 tbsp Taco seasoning (Or a mix of chili powder, cumin, paprika, and salt)
- 1 cup Salsa or diced tomatoes (For moisture)
- 1/2 cup Chicken broth (Helps keep everything juicy)
- 1 cup Shredded cheese (cheddar or Monterey Jack)
For the Peppers
- 4 large Bell peppers (preferably orange, but red and yellow work too) (Choose ones that stand up straight)
Optional Toppings
- 1/2 cup Sour cream
- 1/4 cup Chopped cilantro
- 1/4 cup Sliced green onions
Instructions
Prepare the Chicken
- Place chicken in the slow cooker, sprinkle with taco seasoning, and add salsa plus a splash of chicken broth.
- Cook on low for 4 to 6 hours or high for 2 to 3 hours until chicken shreds easily.
- Shred chicken directly in the slow cooker using two forks and let it soak up juices for a few minutes.
Prepare the Peppers
- Wash the peppers, then slice off the tops to create little lids and scoop out seeds and ribs.
- Use a small knife to carve jack o’lantern faces onto the peppers.
Make the Filling
- In a large bowl, mix the shredded chicken, cooked rice, shredded cheese, and additional salsa or diced tomatoes until well combined.
- Adjust seasoning as needed and ensure the mixture is moist but not soupy.
Assemble and Bake
- Preheat the oven to 375°F (190°C).
- Place the peppers in a baking dish with a thin layer of broth or water at the bottom.
- Spoon the chicken and rice filling into each pepper, packing gently, and sprinkle extra cheese on top.
- Replace the tops on the peppers and cover the dish loosely with foil.
- Bake for 30 to 40 minutes, removing the foil for the last 10 minutes to melt the cheese.
Notes
Store leftovers in an airtight container for 3 to 4 days. Can be reheated in the microwave or oven. These peppers can be prepared ahead of time and kept in the fridge before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
