Recipe: Stuffed Pepper Jack-o’-Lanterns

Add chicken to the bottom of a slow cooker, drizzle with Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil, season with cumin, garlic powder, chili powder, Jacobsen’s Italian Sea Salt, and Jacobsen’s freshly ground black pepper; top with the diced tomatoes with green chilies. Cook on low for 4-6 hours. Once cooked, shred chicken and allow it to remain in sauce.

Bring a large pot of water to boil (add a little Jacobsen’s Italian Sea Salt and Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil to the pot as well).  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. Use a small paring knife to cut out a jack-o-lantern face in each pepper. 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.  

Preheat the oven to 350F. In a large bowl, combine the cooked rice, lime juice, and chopped cilantro – followed by the prepared shredded chicken, cheddar cheese, black beans, and PS Seasoning Multi-Tool Steak Seasoning blend; mix until combined. Fill each pepper with the chicken and rice mixture and top with extra shredded cheese; replace pepper top back on top. Bake for 30 minutes or until cheese is melted and pepper is done to desired tenderness. 

Enjoy!