Halloween Jack-O'-Lantern Stuffed Peppers

Ingredients

• 2 large boneless skinless chicken breasts, approximately 450 g
• 1 teaspoon ground cumin
• 1 teaspoon garlic salt
• 1 teaspoon chilli powder
• 1/2 teaspoon ground black pepper
• 1 × 400 g can diced tomatoes with green chillies
• 3 tablespoons olive oil
• 2 cups dry long-grain white rice, approximately 370 g
• 1 cup diced tomatoes, approximately 180 g
• 1 tablespoon ground cumin
• 1 tablespoon garlic salt
• 1 tablespoon taco seasoning
• 1/2 cup tomato sauce, approximately 120 g
• 2 1/2 cups water, 600 ml
• Juice of 1 lime, approximately 30 ml
• 1 × 425 g can black beans, drained and rinsed, approximately 255 g drained weight
• 2 tablespoons finely chopped fresh coriander
• 8 large orange bell peppers
• 1 cup shredded cheddar cheese, approximately 113 g

Method

1. Place the chicken breasts in the bottom of a slow cooker. Sprinkle over 1 teaspoon cumin, 1 teaspoon garlic salt, the chilli powder and black pepper.
2. Pour the canned diced tomatoes with green chillies over the chicken.
3. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken reaches at least 74°C internally and shreds easily.
4. Shred the chicken with two forks and stir it back into the tomato cooking liquid.
5. Heat the olive oil in a large saucepan over medium heat. Add the dry rice and cook, stirring frequently, until it becomes lightly golden and smells toasted.
6. Add 1 tablespoon cumin, 1 tablespoon garlic salt and the taco seasoning. Cook for 30 seconds.
7. Add the diced tomatoes, tomato sauce and 600 ml water. Stir and bring to a boil.
8. Cover the saucepan, reduce the heat to low and simmer for 20 to 25 minutes, until the rice is tender and the liquid has been absorbed. Remove from the heat, add the lime juice and fluff with a fork.
9. Bring a large pot of water to a boil. Meanwhile, wash the peppers, slice off and reserve the tops, and remove the seeds and membranes.
10. Carefully carve a small jack-o'-lantern face into one side of each pepper using a sharp paring knife.
11. Place the peppers and their tops in the boiling water and cook for approximately 5 minutes. Drain carefully and allow them to cool enough to handle.
12. Preheat the oven to 180°C, or 160°C fan.
13. In a large bowl, combine the cooked rice, shredded chicken and sauce, drained black beans, coriander and approximately three-quarters of the cheddar.
14. Divide the filling evenly among the 8 peppers. Sprinkle with the remaining cheddar and replace the pepper tops.
15. Stand the peppers upright in one or two baking dishes and bake for approximately 30 minutes, until piping hot and the cheese has melted.