Jack-O-Peppers Stuffed Peppers
| Servings |
Peppers
|
Ingredients
- 4-6 Peppers Orange is best, but any color will do!
- 2 Chicken Breasts
- 1 Package Taco Seasoning
- 1 Box Mexican Rice
- 1 Can Black Beans
- 2 Cups Mexican Shredded Cheese
Ingredients
|
|
Instructions
- Long before you are ready to eat, slow cook your chicken breasts. Just put the two chicken breasts into the slow cooker and sprinkle the whole packet of taco seasoning on them and that's it! Let cook on low for 3-5 hours. Once they are ready, shred with a couple forks.
- Get a steamer going, either over a pot or in a rice cooker (this is what I did). While you are waiting for the steam to heat up, cut the tops off your peppers and remove all seeds and inner white-stuff. Use a pairing knife to carefully carve a little face in the front like you would a pumpkin! Steam your peppers all together or in batches for 5 minutes or until soft.
- Preheat your oven to 350F
- Cook your Mexican Rice according to box instructions (or if you make Mexican Rice homemade -- more power to ya!) Yield should be about 2 cups.
- When the rice is ready, add the shredded chicken and black beans to it, and 1 cup of cheese. Stir to combine.
- Sit the peppers up in a baking dish and fill them to the brim with the chicken mix. Sprinkle the remaining cup of cheese on the tops. Bake for 20-30 minutes or until the cheese is melty and the peppers and filling are soft and warm. Eat immediately!
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About The Author
Ashley Craft
| Servings |
Peppers
|
Ingredients
- 4-6 Peppers Orange is best, but any color will do!
- 2 Chicken Breasts
- 1 Package Taco Seasoning
- 1 Box Mexican Rice
- 1 Can Black Beans
- 2 Cups Mexican Shredded Cheese
Ingredients
|
|
Instructions
- Long before you are ready to eat, slow cook your chicken breasts. Just put the two chicken breasts into the slow cooker and sprinkle the whole packet of taco seasoning on them and that's it! Let cook on low for 3-5 hours. Once they are ready, shred with a couple forks.
- Get a steamer going, either over a pot or in a rice cooker (this is what I did). While you are waiting for the steam to heat up, cut the tops off your peppers and remove all seeds and inner white-stuff. Use a pairing knife to carefully carve a little face in the front like you would a pumpkin! Steam your peppers all together or in batches for 5 minutes or until soft.
- Preheat your oven to 350F
- Cook your Mexican Rice according to box instructions (or if you make Mexican Rice homemade -- more power to ya!) Yield should be about 2 cups.
- When the rice is ready, add the shredded chicken and black beans to it, and 1 cup of cheese. Stir to combine.
- Sit the peppers up in a baking dish and fill them to the brim with the chicken mix. Sprinkle the remaining cup of cheese on the tops. Bake for 20-30 minutes or until the cheese is melty and the peppers and filling are soft and warm. Eat immediately!
Share this Recipe
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- 4-6 Peppers Orange is best, but any color will do!
- 2 Chicken Breasts
- 1 Package Taco Seasoning
- 1 Box Mexican Rice
- 1 Can Black Beans
- 2 Cups Mexican Shredded Cheese
Ingredients
|
|
Instructions
- Long before you are ready to eat, slow cook your chicken breasts. Just put the two chicken breasts into the slow cooker and sprinkle the whole packet of taco seasoning on them and that's it! Let cook on low for 3-5 hours. Once they are ready, shred with a couple forks.
- Get a steamer going, either over a pot or in a rice cooker (this is what I did). While you are waiting for the steam to heat up, cut the tops off your peppers and remove all seeds and inner white-stuff. Use a pairing knife to carefully carve a little face in the front like you would a pumpkin! Steam your peppers all together or in batches for 5 minutes or until soft.
- Preheat your oven to 350F
- Cook your Mexican Rice according to box instructions (or if you make Mexican Rice homemade -- more power to ya!) Yield should be about 2 cups.
- When the rice is ready, add the shredded chicken and black beans to it, and 1 cup of cheese. Stir to combine.
- Sit the peppers up in a baking dish and fill them to the brim with the chicken mix. Sprinkle the remaining cup of cheese on the tops. Bake for 20-30 minutes or until the cheese is melty and the peppers and filling are soft and warm. Eat immediately!
Share this Recipe
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| Servings |
Peppers
|
Ingredients
- 4-6 Peppers Orange is best, but any color will do!
- 2 Chicken Breasts
- 1 Package Taco Seasoning
- 1 Box Mexican Rice
- 1 Can Black Beans
- 2 Cups Mexican Shredded Cheese
Ingredients
|
|
Instructions
- Long before you are ready to eat, slow cook your chicken breasts. Just put the two chicken breasts into the slow cooker and sprinkle the whole packet of taco seasoning on them and that's it! Let cook on low for 3-5 hours. Once they are ready, shred with a couple forks.
- Get a steamer going, either over a pot or in a rice cooker (this is what I did). While you are waiting for the steam to heat up, cut the tops off your peppers and remove all seeds and inner white-stuff. Use a pairing knife to carefully carve a little face in the front like you would a pumpkin! Steam your peppers all together or in batches for 5 minutes or until soft.
- Preheat your oven to 350F
- Cook your Mexican Rice according to box instructions (or if you make Mexican Rice homemade -- more power to ya!) Yield should be about 2 cups.
- When the rice is ready, add the shredded chicken and black beans to it, and 1 cup of cheese. Stir to combine.
- Sit the peppers up in a baking dish and fill them to the brim with the chicken mix. Sprinkle the remaining cup of cheese on the tops. Bake for 20-30 minutes or until the cheese is melty and the peppers and filling are soft and warm. Eat immediately!
Share this Recipe
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