These Shredded chicken and rice stuffed pepper lanterns are made in the crockpot (or slow cooker) and are an easy and fun meal when you carve your peppers for Halloween!
🎃2 chicken breast
🎃1 teaspoon cumin
🎃1 tsp French Farm Collection Gardener Salt
🎃1 tsp Terre Exotique Espelette Chili Pepper (Basque)
🎃1/2 tsp Terre Exotique Penja Black Pepper (Cameroon)
🎃1/3 of a jar of French Farm Collection Semi-Dried Tomatoes
🎃1/3 of a jar of French Farm Collection Grilled Red Pepper
🎃4 bell peppers your choice of color
🎃2 cups Mexican rice
🎃1 cup shredded cheddar cheese
🎃1 can of black beans rinsed and drained
1 / Add chicken to the bottom of the slow cooker
3 / Cook on low for 6-8 hours or high for 4-6 hours.
4 / Shred chicken and allow it to remain in sauce.
5 / Bring a large pot of water to boil.
6/ 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
7/ Use a small paring knife to cut out a jack-o-lantern face.
8/ 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.
9/ While peppers cool cook your Mexican rice
10/ Mix the cooked rice, shredded chicken, cheddar cheese, and black beans together in a large bowl.
11/ Fill each pepper with the chicken and rice mixture and top with extra cheese,
12/ Replace pepper top back on top. Bake at 350 for 30 minutes until cheese is melted and pepper is done to desired tenderness.
13/ Take out of the oven and ENJOY!!