Manageability – Easy and Fun
It’s spooky season, y’all! Time to get your costumes bought, get your candy loaded up (no circus peanuts), and make some season-appropriate, Halloween-themed Chicken and Rice Stuffed Peppers from Everyday Jenny. They’re tasty, they’re fun, they’re a little bit messy, but they are a win!
Cooking chicken in a crock pot and shredding it is no problem at all. Neither is mixing it with rice, beans, and cheese. Also cutting out the jack-o-lantern faces is fun and cute, and pretty darn easy with a paring knife (take my paring knife, my good man). But after you boil the peppers, while they are a lot more “tender”, they are kinda droopy. The stuffing will help them to stay upright for a photo shoot, but after baking a couple of them fell on their sides and started to look like a pumpkin on your doorstep on November 5th.
I also gotta say, all the cumin and chili powder and chilies gave these a bit more of a spicy kick than I expected. But when you’re done you can eat the peppers, which is nice. How often can you eat your bowl? All things considered, these Halloween treats are really easy and a great meal. If I were a ghost, I’d say “boooo”, but just because that’s the only thing that ghosts say. These are great.
Slow Cooker Shredded Taco Chicken
Ingredients
- 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
- 1 soul of a ghost
Instructions
- 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. Mmm, let it soak.
Stuffed Peppers
Ingredients
- 4 bell peppers your choice of color (orange, obvi)
- 2 cups Mexican rice (or Spanish rice, if you want to be PC)
- 1 shredded chicken breast from the above recipe
- 1 cup shredded cheddar cheese
- 1 can black beans rinsed and drained
Instructions
- 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. Let’s be honest though, that’s desired.
- 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. Tip from Otis Redding – try a little tenderness.