Jack-o-Lantern Halloween Stuffed Peppers

Ingredients

Chicken

• 2 chicken breasts
• 1 tsp. cumin
• 1 tsp. garlic salt
• 1 tsp. chili powder
• 1/2 tsp. black pepper
• 1 can Rotel

Stuffed Peppers

• 4 bell peppers
• 2 cups Riceland Mexican Rice
• Shredded chicken
• 1 1/2 cup shredded cheese, divided
• 1 (15 oz. can) black beans

Preparation

1. Place chicken on the bottom of slow cooker, mix seasonings and sprinkle over chicken. Pour Rotel into slow cooker and cook on low for 6-8 hours or on high for 4-6 hours.
2. Add contents of slow cooker into stand mixer with paddle attachment on low until shredded.
3. Preheat oven to 350 degrees.
4. Slice the tops off of peppers and remove any seeds inside.
5. Using a paring knife, cut out jack-o-lantern faces in peppers.
6. Mix the mexican rice, chicken, 1 cup shredded cheese, and black beans.
7. Fill peppers with rice mixture and top with remaining cheese.
8. Place peppers in casserole dish and bake for 30 minutes or until cheese is melted and pepper is desired tenderness.