Instructions

1. Place shredded chicken in medium-sized sauté pan over medium heat. Sprinkle with cumin, garlic salt, ancho chili powder, smoked paprika and black pepper.  Mix well.
2. Add can of diced tomatoes. Simmer for 5 minutes.  Set aside.
3. To prepare rice, heat oil in medium-sized saucepan over medium heat.
4. Add rice and cook, stirring often, until it turns golden.
5. Add cumin, garlic salt and taco seasoning. Cook for 30 seconds, until fragrant.
6. Add tomato sauce and chicken broth; bring to boil.
7. Cover pan, reduce heat to low and cook for 30 to 35 minutes until rice is tender.
8. Fluff rice with fork. Set aside
9. Bring large pot of water to boil over high heat.  
10. Rinse peppers, slice off tops, and hollow out insides. Remove seeds and white pith.
11. Using small paring knife, cut out jack-o'-lantern face on each pepper.
12. When water boils, add peppers and tops and cook for about 5 minutes or until peppers are tender.  
13. Remove peppers from water and place in an ice bath to cool.
14. In large bowl, combine cooked rice, shredded chicken, 1/2 cup shredded cheddar cheese and black beans.  
15. Fill each pepper with chicken and rice mixture, and top with extra 1/4 cup shredded cheddar cheese.
16. Replace pepper tops back on top of each pepper.
17. Place peppers upright in baking dish.
18. Bake at 350F for 30 minutes, or until cheese is melted and pepper is done to desired tenderness.
19. Garnish with minced parsley and serve.