Ingredients
Equipment
Method
- Place the chicken breasts in the bottom of a slow cooker. Sprinkle with cumin, garlic salt, chili powder, and black pepper. Pour the can of diced tomatoes with green chilies over the chicken.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours until chicken is cooked through and tender. Shred the chicken in the slow cooker and let it sit in the sauce.
- Bring a large pot of water to a boil.
- While the water heats, rinse the bell peppers. Cut off the tops and hollow out the insides, removing seeds and membranes. If you like, use a small knife to carve a jack-o'-lantern face into each pepper.
- Once the water is boiling, carefully add the peppers and their tops. Cook for about 5 minutes until they are just tender. Lift them out and let cool.
- In a large mixing bowl, combine the cooked Mexican rice, one shredded chicken breast from the slow cooker, shredded cheddar cheese, and black beans.
- Stuff each pepper with the chicken and rice mixture. If desired, add extra cheese on top, and replace the pepper tops.
- Arrange the stuffed peppers upright in a baking dish and bake at 350°F for 30 minutes until the cheese is melted and the peppers are as soft as you like. (If making ahead, wrap the stuffed peppers and refrigerate. When ready to bake, remove plastic and bake at 350°F for 1 hour.)
Nutrition
Notes
You can carve faces into the bell peppers for a festive touch, but this step is optional. To make these ahead, assemble the peppers and keep them wrapped in the fridge for up to 24 hours, then bake just before serving. Leftovers can be stored in an airtight container in the refrigerator for 4 days and reheated in the oven or microwave, though the peppers might soften over time. Substitutions such as plain rice or different beans work well if needed. Freezing is not recommended as the peppers may lose their texture once thawed.