These Shredded Chicken & Rice Stuffed Peppers are a fun and tasty way to celebrate Halloween! Bright bell peppers filled with a cozy mix of tender shredded chicken, fluffy rice, and flavorful seasonings make for a colorful and filling meal. The “Halloween style” means you get those peppers looking extra festive, which makes dinner feel a little more special and exciting.
I love how easy this recipe is to put together and how everyone can enjoy the mix of soft chicken and rice with the slight crunch of roasted peppers. Plus, you can get creative with the shapes and faces on the peppers – I like to carve fun jack-o’-lantern smiles to make the meal feel playful for kids and adults alike. It’s a simple way to bring a bit of holiday spirit to the table without too much fuss.
When I serve these, I like to pair them with a simple green salad or some roasted veggies on the side. It’s a comforting, well-rounded dinner that works great on chilly October nights. If you’re making these for a Halloween party, they also hold up nicely on a buffet-style spread, so everyone can grab one easily. They’re a hit with my family every time, and I think yours will love them too!
Key Ingredients & Substitutions
Bell Peppers: Using green, orange, and yellow peppers gives a Halloween vibe. If you can’t find these colors, red or even poblano peppers work well. Just try to pick firm ones to hold the stuffing.
Shredded Chicken: Rotisserie chicken is my go-to for this recipe. It’s easy, flavorful, and ready to use. If you’re short on time, leftover cooked chicken works great too.
Rice: White rice is classic here, but you can swap it for brown rice or even quinoa for a healthier option. Just make sure it’s cooked beforehand and not too wet.
Spices: Chili powder, smoked paprika, and cumin add warmth and depth. If you prefer milder flavors, reduce chili powder or leave it out.
Mozzarella Cheese: It melts beautifully and adds creaminess. You can substitute with cheddar, Monterey Jack, or a dairy-free cheese if needed.
How Can I Carve the Peppers Without Breaking Them?
Carving peppers into jack-o’-lantern faces is fun but can be tricky. Here’s how to do it safely and easily:
- Pick large, firm peppers with sturdy walls.
- Use a small, sharp knife or a paring knife for control.
- Cut the top off first to remove seeds, then gently carve the face.
- Take your time and make small cuts—avoid pulling too hard to prevent tearing.
- If the pepper walls are thin, opt for simple designs or just stuff without carving.
This way, your Halloween peppers look festive and stay intact while baking.
Equipment You’ll Need
- Baking dish – big enough to hold all your stuffed peppers snugly without tipping over.
- Sharp knife – essential for cutting pepper tops and carving fun Halloween faces carefully.
- Cutting board – for a safe surface to chop onions, garlic, and carve peppers.
- Large bowl – perfect for mixing shredded chicken, rice, spices, and sauce evenly.
- Skillet or frying pan – to sauté onions, garlic, and spices; adds extra flavor to your filling.
- Spoon – to stuff the peppers easily and spread cheese on top.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey to change up the protein and add more richness.
- Add black beans or corn for extra texture, color, and a mild sweetness that balances spices.
- Mix in diced jalapeños or a pinch of cayenne pepper if you like your peppers with a kick.
- Try different cheeses like pepper jack or cheddar for varied flavor and melty topping options.
Shredded Chicken & Rice Stuffed Peppers (Halloween Style)
Ingredients You’ll Need:
For the Peppers & Filling:
- 4 large bell peppers (green, orange, yellow for Halloween look)
- 2 cups cooked white rice
- 2 cups shredded cooked chicken (rotisserie or boiled and shredded)
- 1 cup marinara or tomato sauce
- 1 small onion, finely chopped
- 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 (plus extra for topping)
- 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, including carving and preparing the peppers, plus 10 minutes to cook the filling on the stove. Then, bake the stuffed peppers for 30-35 minutes. In total, you’ll need around 55-60 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Peppers:
Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and membranes. If you want to make it extra festive for Halloween, carve fun spooky faces into the peppers. Set them aside once done.
2. Making the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes. Stir in the chili powder, smoked paprika, cumin, salt, and pepper. Add the shredded chicken and cook until heated through.
3. Stuffing and Baking the Peppers:
In a large bowl, combine the cooked rice, chicken mixture, marinara sauce, and 1 cup of shredded mozzarella cheese. Mix well. Stuff each pepper generously with this mixture. Place the stuffed peppers upright in a baking dish and sprinkle extra mozzarella cheese on top.
Bake uncovered for 30-35 minutes, or until peppers are tender and the cheese is melted and bubbly. Remove from oven, garnish with chopped parsley or cilantro, and serve warm. Enjoy your festive Halloween stuffed peppers!
Can I Use Frozen Peppers for This Recipe?
Yes, but make sure to fully thaw them and pat dry before stuffing. Frozen peppers can release extra moisture, so drying helps avoid soggy peppers during baking.
What Can I Substitute for Shredded Chicken?
You can easily swap shredded chicken for cooked ground beef, turkey, or even a plant-based protein for a vegetarian version. Just adjust the seasoning accordingly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. Adding a splash of water before reheating helps keep the peppers moist.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can stuff the peppers and keep them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re chilled.
