Shredded Chicken & Rice Stuffed Peppers (Halloween Style) is a fun and festive dish that’s perfect for the spooky season. The peppers are hollowed out and filled with a flavorful mix of shredded chicken and tender rice, making each bite both hearty and satisfying. The Halloween twist comes from the bright orange bell peppers and a few clever touches that make this meal as playful as it is delicious.
I love making these around October because they’re a hit with both kids and adults, and they add a bit of themed fun to dinnertime. I usually cook the chicken until it’s super tender and then mix it with rice and a touch of seasoning that keeps everything cozy without overpowering the natural flavors. Plus, stuffing the peppers is surprisingly easy and makes prep feel like a fun activity.
Serving these stuffed peppers with a side of simple salad or some steamed veggies gives the meal a nice balance. Sometimes, I carve little faces on the peppers before baking them, which always gets a few smiles around the table. It’s one of those dishes that feels special enough for a holiday but easy enough to make any weeknight a little more exciting.
Key Ingredients & Substitutions
Bell Peppers: Red and yellow bell peppers bring bright color and mild sweetness that balances the savory filling. If you prefer, green bell peppers work too but the taste is slightly more bitter. Carving faces on yellow peppers adds cute Halloween charm.
Shredded Chicken: Using cooked shredded chicken saves time and blends well with rice. Rotisserie chicken is a great shortcut. For a vegetarian twist, swap chicken for cooked beans or lentils.
Rice: White rice is classic here for its fluffy texture. You can swap it for brown rice or quinoa for a nuttier flavor and more fiber. Just check cooking times since they differ.
Tomato Sauce: This adds moisture and tang to the filling. If you want to avoid tomato, try a creamy sauce or salsa verde for a fresh spin.
Cheese: Mozzarella melts to form a bubbly top. You can mix in cheddar or Monterey Jack for more flavor or use a dairy-free cheese if needed.
How Do You Carve Peppers Without Breaking Them?
Carving bell peppers to look like jack-o’-lanterns can be tricky because their walls are thin. Here are some easy tips:
- Choose fresh, firm peppers. Softer peppers are prone to tearing.
- Use a small, sharp paring knife or a tiny serrated knife for control.
- Draw the face design with a marker before carving.
- Cut slowly and gently push out the cut pieces instead of forcing.
- If parts start to weaken, stop carving and cook the pepper soon after to keep it intact.
This way, your Halloween peppers hold their shape and look great after baking!
Equipment You’ll Need
- Baking dish – holds the peppers upright and catches any drips while baking.
- Sharp paring knife – essential for carving the Halloween faces on the peppers carefully.
- Cutting board – provides a stable surface for cutting and prepping peppers and other ingredients.
- Medium saucepan – perfect for cooking rice evenly without sticking.
- Skillet or frying pan – for sautéing onions, garlic, and mixing the chicken filling.
- Mixing spoon – helps combine ingredients and stuff the peppers easily.
- Aluminum foil – to cover the peppers while baking and keep them moist.
Flavor Variations & Add-Ins
- Swap shredded chicken for ground beef or turkey for a different meaty flavor that’s still hearty.
- Mix in black beans or corn for a bit of sweetness and extra fiber, perfect if you want more veggies.
- Add diced jalapeños or a pinch of cayenne for a spicy kick to warm up the filling.
- Try a blend of cheeses like cheddar or pepper jack instead of mozzarella for bolder taste.
Shredded Chicken & Rice Stuffed Peppers (Halloween Style)
Ingredients You’ll Need:
For The Peppers & Filling:
- 4 large bell peppers (2 red, 2 yellow)
- 1 cup uncooked white rice
- 2 cups chicken broth or water (for cooking rice)
- 2 cups cooked shredded chicken
- 1 cup tomato sauce or marinara sauce
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional for mild heat)
- 1 teaspoon dried oregano
- Salt and pepper to taste
For The Topping & Garnish:
- 1 cup shredded mozzarella cheese (or cheese blend)
- Fresh parsley or cilantro, chopped (for garnish)
- Lettuce or greens, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes prep time and 40 minutes baking time, so plan for roughly 50 minutes total. Carving the Halloween faces on the peppers adds a few minutes but makes the dish extra fun and festive!
Step-by-Step Instructions:
1. Prepare The Rice:
Start by cooking the rice. In a medium saucepan, bring the chicken broth or water to a boil. Add the rice, then reduce heat to low. Cover and simmer for 15 to 20 minutes until all the liquid is absorbed and the rice is tender. Set aside.
2. Carve & Prepare The Peppers:
Carefully cut the tops off the bell peppers and remove seeds and membranes. For the Halloween style, carve fun jack-o’-lantern faces into the yellow peppers using a small sharp knife. Be gentle to avoid breaking the walls. Leave the red peppers plain or carve as you like.
3. Make The Filling:
Heat olive oil in a skillet over medium heat. Add chopped onions and minced garlic. Sauté until soft and fragrant, about 3-4 minutes. Stir in the shredded chicken, tomato sauce, smoked paprika, chili powder (if using), oregano, salt, and pepper. Let it cook for 5 minutes, stirring occasionally.
4. Combine Rice & Chicken Mixture:
Mix the cooked rice into the chicken mixture until everything is combined evenly.
5. Stuff The Peppers & Bake:
Fill each bell pepper generously with the chicken and rice mixture, pressing it down lightly. Place the peppers upright in a baking dish and cover loosely with aluminum foil. Bake in the preheated oven at 375°F (190°C) for 30 minutes.
6. Add Cheese & Finish Baking:
Remove the foil and sprinkle shredded cheese on top of each pepper. Bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
7. Garnish & Serve:
Take the peppers out of the oven, sprinkle with chopped parsley or cilantro for freshness. Serve warm with a side of lettuce or your favorite greens if you’d like.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat dry to remove any excess moisture before mixing it into the filling.
What Can I Substitute for White Rice?
You can use brown rice or quinoa for a healthier twist. Keep in mind these may require longer cooking times and slightly more liquid. Pre-cooked rice works best to ensure even stuffing and baking.
How Do I Store Leftover Stuffed Peppers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 15 minutes or until heated through. Microwave reheating works too but can make the peppers a bit softer.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Store them covered in the fridge, then bake as directed just before serving. This makes it an easy and festive option for Halloween parties or weeknight dinners.
