Halloween Stuffed Peppers

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
• 3 tbsp olive oil
• 1 cup diced tomatoes
• 2 cups minute rice
• 1 tbsp cumin
• 1 tbsp garlic salt
• 1 tbsp taco seasoning
• 1/2 cup tomato sauce
• 1 juiced lime
• 15 oz can of black beans
• 2 tbsp finely chopped cilantro
• 4 bell peppers
• 1 cup shredded cheddar cheese

Method

1. 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 the sauce.
2. Heat oil in a saucepan over medium heat. Add rice and stir often, until rice turns a nice golden toasty color.
3. Add the seasonings and cook for 30 seconds until fragrant, add tomato sauce and water and bring to a boil. Cover, reduce heat to low and cook for 20-25 minutes until rice is tender. Mix and fluff with a fork.
4. Bring a large pot of water to boil. Rinse peppers, slice off the tops and hollow out the insides.
5. If desired, use a small paring knife to cut out a jack-o-lantern face.
6. 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.
7. Mix the cooked rice, shredded chicken, cheddar cheese, and black beans together in a large bowl.
8. Fill each pepper with the chicken and rice mixture and top with extra cheese, if desired.
9. Replace pepper top back on top. Bake at 350°F for 30 minutes until cheese is melted and pepper is tender. Alternatively, wrap stuffed peppers in plastic wrap and refrigerate. When ready to cook, preheat oven to 350°F, remove plastic wrap, and bake for 1 hour.