Serves: 4

Ingredients:

Directions:

Bring a large pot of water to boil. 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. If desired, use a small paring knife to cut out a jack-o-lantern face.

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.

Mix the cooked Mexican Red and Black rice, shredded chicken and Mexican Four cheese together in a large bowl. Fill each pepper with the chicken and
rice mixture and top with extra cheese, if desired.

Replace the pepper top back on top. Bake at 350 degrees for 30 minutes until cheese is melted and pepper is done to desired tenderness. Alternately,
once peppers are stuffed, wrap in plastic wrap and refrigerate, when ready to cook, preheat oven to 350 degrees, remove plastic wrap and bake for
1 hour.

For the Shredded Chicken:

Add chicken to the bottom of the slow cooker, sprinkle seasonings on top and then cover with diced tomatoes. Cook on low for 6-8 hours or high for
4-6 hours. Shred chicken and allow it to remain in sauce.

For the Mexican Red and Black Rice:

Put the oil in a large pot, add the rice, and fry until it slightly. Add the tomato paste and sauté for a few minutes over low heat, stirring constantly.
Stir in the hot chicken stock. Cover and let cook over low heat for about 20 minutes, stirring occasionally, or until the rice is tender and all
the water has been absorbed. Add in the black beans. Season with salt and pepper, if necessary and serve immediately.