Nutrition Educator Kelly Williams is here to show us how to make Stuffed Pepper Jack-O-Lanterns that are sure to satisfy your Halloween hunger.Recipe:1 lb boneless chicken1 jar favorite salsa1 can black beans, rinsed and drained2 t taco seasoningSalt & pepper, to taste6 orange bell peppers1 c shredded cheese (optional)Optional: rice, quinoa, or cornSpray the insert of a slow cooker with cooking spray, put chicken breasts or thighs in the bottom and cover with salsa. Cook on low for approximately 4 hours or until cooked through.Remove from slow cooker and shred chicken. Combine black beans, taco seasoning and if desired, corn/rice/quinoa.Cut the top off of the bell peppers and remove the seeds and inner membranes. Carefully slice the bottom of the peppers, if necessary, to give them a flat base so they stand upright.Using a small paring knife, cut eyes, nose, and mouth into the side of the bell peppers. Fill the cavity of the peppers with the chicken & bean mixture.To cook in the oven: Place peppers in a glass baking dish so they fit snugly. Pour about 1/2 cup of water into the bottom of the dish. Place in a preheated 350* oven for about 20-25 minutes. About halfway through, sprinkle cheese on top of peppers, if desired.To cook in the slow cooker: Return peppers back to the slow cooker with about 1/2 cup of water and cook on low for 2-3 hours. Sprinkle with cheese in the last 30 minutes of cooking time.
Kelly Williams Makes Stuffed Pepper Jack-O-Lanterns
