Halloween Shredded Chicken & Rice Stuffed Peppers Recipe
If you’re searching for a festive, family-friendly meal that packs big flavor and even bigger smiles, these Halloween Shredded Chicken & Rice Stuffed Peppers check every box. Imagine tender orange bell peppers transformed into adorable jack-o’-lanterns, brimming with a savory, satisfying blend of chicken, rice, cheese, and southwestern spices. Every bite brings together creamy, cheesy comfort with a subtle kick, making this dish an instant fall favorite that’s as perfect for a cozy weeknight as it is for a Halloween party centerpiece. The Halloween Shredded Chicken & Rice Stuffed Peppers are guaranteed to delight kids and adults alike, and they’re a breeze to make—no tricks, just delicious treats!
Ingredients You’ll Need
This recipe shines thanks to a handful of simple, colorful ingredients, each one playing a starring role in taste, texture, or festive flair. Here’s what you’ll need to bring these Halloween Shredded Chicken & Rice Stuffed Peppers to life:
- Orange bell peppers: Their bright color and sweetness make them perfect for carving jack-o’-lantern faces and stuffing to the brim.
- Cooked shredded chicken: A fantastic way to use up leftovers or grab a rotisserie chicken—juicy, tender, and protein-packed.
- Cooked rice: White, brown, or even a wild rice blend works; it adds heartiness and soaks up all the delicious flavors.
- Shredded cheddar cheese: Melty, sharp, and essential for that irresistible gooey texture inside every pepper.
- Black beans (optional): For extra fiber, protein, and a little southwestern flair—totally up to you!
- Salsa: Adds moisture, tang, and a kick of zesty flavor that livens up the whole filling.
- Sour cream: Creamy, tangy, and it helps bind everything together for the ultimate comfort food vibe.
- Chili powder: The star spice for warmth and just enough subtle heat to keep things interesting.
- Garlic powder: An easy way to infuse savory depth without any chopping or fuss.
- Salt and black pepper: The classics—season to taste and let all the other ingredients pop.
- Olive oil spray: Just a light mist keeps the peppers tender and helps them roast beautifully in the oven.
How to Make Halloween Shredded Chicken & Rice Stuffed Peppers
Step 1: Prep the Peppers
Preheat your oven to 375°F (190°C). Grab those gorgeous orange bell peppers and, if you’re feeling creative, use a small paring knife to carefully carve out jack-o’-lantern faces. This is the fun part—don’t worry about perfection! Slice off the tops and remove all seeds and membranes. Set the peppers aside while you prepare the filling.
Step 2: Mix the Filling
In a large mixing bowl, combine the shredded chicken, cooked rice, shredded cheddar cheese, black beans (if you’re using them), salsa, sour cream, chili powder, garlic powder, salt, and black pepper. Stir everything together until it’s thoroughly mixed and looks like something you want to eat by the spoonful. The aroma at this stage is already irresistible!
Step 3: Stuff the Peppers
Spoon the filling generously into each prepared pepper, packing it in so you get plenty of that delicious mixture in every bite. Fill them right to the top—it’s okay if they look a little overstuffed, that’s part of their charm. Place the filled peppers upright in a lightly greased baking dish, ready for their big transformation in the oven.
Step 4: Bake to Perfection
Lightly spray the tops of the stuffed peppers with olive oil. Cover the baking dish loosely with foil to keep everything moist. Bake for 25 to 30 minutes, then remove the foil and bake for another 5 to 10 minutes until the peppers are tender and the filling is bubbly and heated through. The kitchen will smell absolutely amazing!
Step 5: Serve and Enjoy
Let the Halloween Shredded Chicken & Rice Stuffed Peppers cool for a few minutes before serving. This makes them easier to handle and gives all those flavors a moment to settle. Get ready for plenty of “oohs” and “aahs” as you bring these festive beauties to the table!
How to Serve Halloween Shredded Chicken & Rice Stuffed Peppers
Garnishes
For a final festive flourish, sprinkle extra shredded cheese, chopped fresh cilantro, or thinly sliced scallions on top. A dollop of sour cream or a few slices of ripe avocado add a creamy, cooling touch that pairs perfectly with the warm, spicy filling. Don’t forget a squeeze of lime if you love a little extra brightness!
Side Dishes
These peppers are hearty enough to stand alone, but they also shine alongside a batch of tortilla chips and guacamole, a crisp green salad, or a simple corn and black bean salsa. For a full-on Halloween feast, consider serving them with roasted sweet potatoes or a pumpkin soup to double down on autumn vibes.
Creative Ways to Present
If you’re making these for a party or family gathering, nestle the peppers upright in a casserole dish lined with shredded lettuce to mimic a pumpkin patch. Use mini bell peppers for bite-sized appetizers, or arrange the jack-o’-lantern faces so they glow with melted cheese peeking out—everyone will be reaching for their cameras before they dig in!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let the peppers cool completely, then transfer them to an airtight container. They’ll keep beautifully in the refrigerator for up to 3 days, making weekday lunches extra special.
Freezing
The Halloween Shredded Chicken & Rice Stuffed Peppers are wonderfully freezer-friendly. After baking and cooling, wrap each pepper individually in plastic wrap and then foil, or place them in a freezer-safe container. They’ll keep for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, place the peppers in a baking dish, cover loosely with foil, and warm in a 350°F oven until heated through (about 20 minutes). Alternatively, microwave on medium power in short bursts, checking that the filling is hot all the way through. Add a sprinkling of fresh cheese before serving to make them taste freshly baked!
FAQs
Can I use a different type Main Course
Absolutely! While orange bell peppers are perfect for the Halloween theme, you can swap in red, yellow, or even green bell peppers. Just keep in mind the flavor will change slightly, and the look won’t be as pumpkin-like, but they’ll still taste fantastic.
Is there a vegetarian option for Halloween Shredded Chicken & Rice Stuffed Peppers?
Definitely! Simply substitute the shredded chicken with extra black beans, cooked quinoa, or even a meatless chicken alternative. The rest of the recipe stays exactly the same, so everyone can enjoy this festive dish.
Can I make the filling ahead of time?
Yes, the filling for Halloween Shredded Chicken & Rice Stuffed Peppers can be made a day in advance. Just store it in an airtight container in the fridge, then stuff and bake the peppers when you’re ready to serve. This makes dinner prep on Halloween night a breeze!
How do I adjust the spice level?
If you love heat, swap the cheddar for pepper jack cheese, stir in some diced jalapeños, or add a pinch of cayenne pepper to the filling. For a milder version, use a mild salsa and skip the extra spicy add-ins—there’s plenty of flavor as is!
What’s the best way to carve jack-o’-lantern faces in the peppers?
Use a small, sharp paring knife and gently cut triangle eyes, a nose, and a jagged mouth. Don’t stress about making them perfect—quirky faces only add to their Halloween charm. If you’re cooking with kids, let them design their own (with adult supervision for the cutting, of course).
Final Thoughts
There’s just something magical about serving up a tray of Halloween Shredded Chicken & Rice Stuffed Peppers—every bite brings a smile, and every pepper tells its own little story. Whether you’re hosting a spooky dinner or just want to add a little autumn joy to your weeknight, this recipe is sure to become a new tradition. Give it a try and let the flavors (and the fun!) light up your table.
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Halloween Shredded Chicken & Rice Stuffed Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 stuffed peppers 1x
- Diet: Non-Vegetarian
Description
Celebrate Halloween with these festive and delicious Halloween Shredded Chicken & Rice Stuffed Peppers. Tender orange bell peppers are carved like jack-o’-lanterns and filled with a flavorful mixture of shredded chicken, rice, cheese, and spices, making a comforting and colorful main course perfect for fall dinners or holiday gatherings.
Ingredients
Peppers
- 4 large orange bell peppers, tops cut off and seeds removed
Filling
- 2 cups cooked shredded chicken
- 1 1/2 cups cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup black beans (optional)
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Other
- Olive oil spray
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F (190°C). Using a small paring knife, carefully carve jack-o’-lantern faces into the bell peppers if desired for a festive touch. Set the carved peppers aside.
- Mix the filling: In a large bowl, combine the shredded chicken, cooked rice, shredded cheddar cheese, black beans (if using), salsa, sour cream, chili powder, garlic powder, salt, and black pepper. Mix everything thoroughly until well incorporated.
- Stuff the peppers: Generously fill each bell pepper with the chicken and rice mixture, packing it tightly but allowing some room at the top.
- Bake the peppers: Place the stuffed peppers upright in a lightly greased baking dish. Spray the tops lightly with olive oil. Cover the dish loosely with aluminum foil and bake for 25 to 30 minutes.
- Finish baking uncovered: Remove the foil and continue to bake the peppers for another 5 to 10 minutes until the peppers are tender and the filling is hot and slightly browned on top.
- Serve: Carefully remove the peppers from the oven and serve warm as a festive and satisfying main dish.
Notes
- For a spicier version, substitute cheddar cheese with pepper jack cheese or add diced jalapeños to the filling.
- Stuffed peppers can be prepped up to one day in advance, covered and stored in the fridge; bake just before serving.
- Feel free to substitute rice with quinoa or cauliflower rice for variation.
- Use low-fat sour cream or Greek yogurt to reduce calories if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360
- Sugar: 7g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
