Shredded Chicken & Rice Stuffed Pepper Pumpkins

October 26, 2016

I am so happy that I found these Pepper Pumpkins and cannot wait to turn these into a Halloween meal tradition!  The recipe for the insides of these pumpkins is super easy and if you can carve a pumpkin, carving the pepper will be easy as pie!  These are so perfect for a Halloween party or just a festive meal near All Hollows’ Eve.

Slow Cooker Shredded Chicken

2 chicken breasts
1 teaspoon cumin
1 tsp garlic salt
1 tsp chili powder
1/2 tsp black pepper
1 can Rotel
1/4 onion chopped
4 cloves of garlic, minced

Add chicken to the bottom of the slow cooker, sprinkle seasonings on top and then pour a can of Rotel over the top. Cook on low for 6-8 hours or high for 4-6 hours. Shred chicken and allow it to remain in sauce.

Stuffed Peppers

4 bell peppers – orange
2 cups whole wheat rice
1 cup shredded cheddar cheese
1 can black beans rinsed and drained
Shredded chicken from recipe above


While you are waiting for the water to boil, start off by washing your orange peppers


Cut the top off of the pepper and then begin hollowing out the inside, removing any seeds and the white part inside


Using a small pairing knife or small pumpkin carving tools, carve out your desired face into the peppers


When water is boiling, put the peppers and their tops in and allow to cook for about 5 minutes until peppers are tender.


Remove from water and set aside to cool.


Cook whole wheat rice (I used an instant package and mixed in a few tablespoons of salsa) and set aside.  Mix the cooked rice, shredded chicken, cheddar cheese, and black beans together in a large bowl.  Preheat oven to 350


Place peppers on a baking sheet


Fill each pepper with the chicken and rice mixture and top with extra cheese.


Replace pepper top back on top


Bake at 350 for 30 minutes until cheese is melted and pepper is done to desired tenderness.

Allow to cool and serve!


You Might Also Like

No Comments

Leave a Reply