Mexican Stuffed Halloween Pumpkin Peppers
We have so much fun with our Halloween Food Crafts, that we had to make more! Most recently, take a look at this Halloween Dinner Entree – Mexican Stuffed Halloween Pumpkin Peppers with chicken, black beans and rice.
Mexican Chicken Ingredients:
- 2 Raw chicken breasts
- 1 teaspoon cumin
- 1 teaspoon garlic salt with parsley
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1 can diced tomatoes with green chilies (Rotel is great!)
Mexican Chicken Directions:
- Place your chicken in the bottom of your slow cooker.
- Sprinkle your cumin, salt, chili powder, and pepper on top of your chicken.
- Pour your can of tomatoes on top of your chicken.
- Cook on high for 4-6 hours.
- Shred your chicken and place it back into the tomato sauce (Rotel).
Mexican Stuffed Halloween Pumpkin Peppers
- Prep Time: 5 mins
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
Ingredients
Scale
- 2 Raw chicken breasts
- 1 teaspoon cumin
- 1 teaspoon garlic salt with parsley
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1 can diced tomatoes with green chilies (Rotel is great!)
Instructions
- Place your chicken in the bottom of your slow cooker.
- Sprinkle your cumin, salt, chili powder, and pepper on top of your chicken.
- Pour your can of tomatoes on top of your chicken.
- Cook on high for 4-6 hours.
- Shred your chicken and place it back into the tomato sauce (Rotel).
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Stuffed Peppers Ingredients:
- 4 Bell peppers
- 2 Cups Mexican rice
- 2 Shredded Mexican Chicken Mixture (above)
- 1 Cup shredded cheddar cheese
- 1 Can black beans, rinsed and drained
Stuffed Peppers Directions:
- Wash and dry peppers, slice off the tops and hollow out the inside with a spoon.
- Use a small knife to cut out a Jack-o-Lantern face.
- In a large bowl, mix the Mexican rice, shredded chicken, cheddar cheese, and black beans together.
- Fill each pepper with the chicken and rice mixture.
- Top your peppers off with a little extra cheese.
- Bake at 350° for about 30 minutes until the cheese has melted and peppers have slightly softened
Mexican Stuffed Halloween Pumpkin Peppers
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 1x
Description
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Ingredients
Scale
- 4 Bell peppers
- 2 Cups Mexican rice
- 2 Shredded Mexican Chicken Mixture (above)
- 1 Cup shredded cheddar cheese
- 1 Can black beans, rinsed and drained
Instructions
- Wash and dry peppers, slice off the tops and hollow out the inside with a spoon.
- Use a small knife to cut out a Jack-o-Lantern face.
- In a large bowl, mix the Mexican rice, shredded chicken, cheddar cheese, and black beans together.
- Fill each pepper with the chicken and rice mixture.
- Top your peppers off with a little extra cheese.
- Bake at 350° for about 30 minutes until the cheese has melted and peppers have slightly softened
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We love our most recent Halloween Jalapeño Popper Mummies – Pin to Pinterest.
We love our Witch Hat Cupcakes. Pin to Pinterest.
Also check out our 31 Days of Kid’s Halloween Food Crafts. Pin to Pinterest.
We think these 31 Halloween Hacks & Tips are pretty fun too! Pin to Pinterest.
Visit these other Pumpkin and Fall Recipes.
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WHAT’S TRENDING? Looking for a few engaging activities? Grab Minute to Win it Games – Traditional, Christmas, Friendsgiving, Thanksgiving, and more! Use these fun activities in the office, classroom, or at your next party.
Last Updated on August 25, 2017 by Ashley at Frugal Coupon Living
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