Description
These Slow Cooker Shredded Taco Chicken Stuffed Peppers are a cozy, family-friendly meal packed with tender shredded chicken, Mexican rice, beans, and gooey cheddar cheese. The peppers make a beautiful edible serving vessel—and for Halloween, you can carve jack-o-lantern faces into the peppers for a fun and spooky twist!
Ingredients
Scale
Essentials:
- 2 chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 (14–15 oz) can diced tomatoes with green chilies
- 4 bell peppers (any color, tops removed, seeds discarded)
- 2 cups cooked Mexican rice
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 can black beans, rinsed and drained
Optional Add-Ons:
- 1 cup corn kernels for added sweetness
- Diced jalapeños for extra spice
- Fresh avocado slices for topping
- Cilantro for garnish
Substitutions & Shortcuts:
- Swap chicken breasts for leftover rotisserie chicken to save time
- Use brown rice, quinoa, or cauliflower rice instead of Mexican rice
- Replace black beans with pinto or kidney beans
Instructions
- Prepare the chicken in the slow cooker: Place chicken breasts in the slow cooker. Sprinkle with cumin, garlic salt, chili powder, and black pepper. Pour in the diced tomatoes with green chilies. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours. Once tender, shred the chicken with two forks and stir back into the sauce.
- Prepare the peppers: Bring a large pot of water to a boil. Rinse bell peppers, cut off the tops, and remove seeds. (Optional: carve jack-o-lantern faces for a festive Halloween look.) Boil peppers and tops for about 5 minutes, until slightly tender. Remove and let cool.
- Mix the filling: In a large bowl, combine shredded chicken, cooked Mexican rice, half of the shredded cheddar cheese, and black beans. Stir until evenly mixed.
- Stuff the peppers: Spoon the chicken mixture into each pepper. Sprinkle extra cheese on top if desired, then place the tops back on.
- Bake: Preheat oven to 350°F (175°C). Arrange stuffed peppers in a baking dish and bake for 30 minutes, or until cheese is melted and peppers are tender. Serve hot, garnished with cilantro and avocado slices if desired.
- Make ahead: Stuff peppers, wrap tightly, and refrigerate. When ready to serve, bake at 350°F for 1 hour instead of 30 minutes.
Notes
- Carving faces in the peppers makes them fun for Halloween parties—think edible jack-o-lanterns!
- You can easily double this recipe for meal prep or a crowd.
- These stuffed peppers pair well with a side of chips and guacamole or a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker + oven)
- Category: Dinner, Slow Cooker Recipes
- Method: Slow Cooker + Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 375
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
Keywords: slow cooker stuffed peppers, taco chicken stuffed peppers, halloween stuffed peppers, mexican stuffed peppers