These Shredded Chicken & Rice Stuffed Peppers are a fun and festive twist perfect for Halloween! Bright bell peppers are hollowed out and filled with a hearty mix of tender shredded chicken, fluffy rice, and tasty spices. The colorful peppers look a bit spooky when stuffed, making them great for a Halloween-themed meal that’s both nutritious and satisfying.
I love making this recipe when I want something easy but impressive to serve. The shredded chicken keeps the filling nice and meaty without being heavy, and the rice adds a great texture. I sometimes like to mix in a little cheese or some black beans for extra flavor and fun. Plus, it’s a clever way to use leftover chicken or get dinner prepped ahead of time.
These stuffed peppers are great for sitting around the table with family or friends on a chilly October night. I like to bake them until the peppers are tender and just a little charred on the edges. It’s a warm and cozy dish that makes Halloween dinner a bit more special, and bonus—it’s something the kids usually love helping with, especially when they get to scoop out the filling!
Key Ingredients & Substitutions
Bell Peppers: I like using a mix of yellow and red for a bright, festive look. If you want a milder flavor, go with yellow or orange peppers. For a low-carb option, try roasting large zucchini halves instead.
Shredded Chicken: Rotisserie chicken is a great shortcut—tender and ready to use. If you don’t have chicken on hand, shredded turkey or even cooked beans can also work well.
Rice: White rice cooks quickly, but brown rice adds a nutty texture and extra fiber. Quinoa is a great protein-rich substitute if you want a gluten-free option.
Cheese: Mozzarella melts smoothly and has a mild flavor. For a bolder taste, try a Mexican cheese blend or pepper jack. Vegan cheese works well, too, if you want to keep it dairy-free.
How Do You Get the Peppers Tender Without Losing Their Shape?
To keep your peppers soft but still standing tall, prepping them right is key:
- After cutting the tops and removing seeds, blanch the peppers in boiling water for 3-4 minutes. This softens them slightly without making them mushy.
- Drain and dry them well before stuffing to prevent sogginess.
- When baking, placing peppers upright in a snug baking dish helps them keep their shape.
This method gives you tender peppers that hold the delicious filling perfectly!
Equipment You’ll Need
- Baking dish – holds the stuffed peppers upright for even cooking and easy serving.
- Sharp knife – helps you cut pepper tops cleanly and remove seeds safely.
- Cutting board – provides a safe workspace for prepping veggies and chicken.
- Skillet or frying pan – for sautéing onions, garlic, and warming the filling ingredients.
- Mixing bowl – perfect for combining the chicken, rice, and spices before stuffing.
- Spoon – ideal for filling the peppers evenly without spilling.
Flavor Variations & Add-Ins
- Swap the chicken with ground turkey or beef for a different protein texture and flavor.
- Add black beans or corn to the filling for extra fiber and a touch of sweetness.
- Mix in chopped jalapeños if you want to add some heat and give it a spicy kick.
- Stir in chopped spinach or kale for a boost of greens and nutrients.
Shredded Chicken & Rice Stuffed Peppers (Halloween Style)
Ingredients You’ll Need:
For the Peppers and Filling:
- 4 large bell peppers (a mix of yellow and red for festive Halloween colors)
- 2 cups cooked rice (white or brown)
- 2 cups shredded cooked chicken (rotisserie or boiled chicken breast)
- 1 cup tomato sauce or salsa
- ½ cup diced onions
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese (or Mexican cheese blend)
- 2 tbsp olive oil
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25-30 minutes to bake. Overall, expect around 40-45 minutes total from start to finish, making it a quick and easy dinner option!
Step-by-Step Instructions:
1. Preheat and Prepare the Peppers:
Start by preheating your oven to 375°F (190°C). Carefully cut off the tops of the bell peppers and remove all seeds and membranes so you have hollow peppers ready for stuffing. Set them aside.
2. Make the Filling:
Heat olive oil in a skillet over medium heat. Add the diced onions and sauté for about 3-4 minutes until they become soft and translucent. Then add the minced garlic and cook for another 30 seconds until it smells fragrant.
Next, mix in the shredded chicken, cooked rice, tomato sauce (or salsa), chili powder, smoked paprika, cumin, salt, and pepper. Stir everything well and cook for 3-5 minutes to let the flavors blend nicely.
3. Stuff, Bake, and Serve:
Carefully spoon the chicken and rice mixture into each hollowed pepper, filling them generously. Place the stuffed peppers upright in a baking dish or on a baking tray. Sprinkle shredded cheese evenly over the tops.
Bake in the oven for about 25-30 minutes, until the peppers are tender and the cheese has melted and turned slightly golden. Remove from the oven and garnish with fresh parsley or cilantro. Serve warm and enjoy your colorful, festive Halloween meal!
Can I Use Frozen Chicken for the Filling?
Yes, you can use frozen chicken, but make sure it’s fully thawed before shredding and mixing. Thaw it safely overnight in the fridge or use the quick thaw method by placing it in a sealed bag submerged in cold water.
Can I Make These Stuffed Peppers Ahead of Time?
Absolutely! Prepare and stuff the peppers, then cover and refrigerate for up to 24 hours. When you’re ready, bake them straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Keep leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Cheese Works Best for This Recipe?
Mozzarella melts beautifully and gives a mild flavor, but you can also use a Mexican cheese blend, pepper jack for some spice, or even a dairy-free cheese substitute if you prefer.
