These Shredded Chicken & Rice Stuffed Peppers bring a fun Halloween twist to a classic comfort meal. Bright bell peppers are hollowed out and filled with tender shredded chicken, fluffy rice, and a mix of spices that make every bite tasty and satisfying. The peppers bake until soft and just the right amount of caramelized, making them colorful and perfect for a festive dinner.
I love making this dish as a way to get everyone excited about dinner during the Halloween season. It’s simple to prepare, but it looks so inviting when the stuffed peppers come out of the oven. Plus, the shredded chicken keeps things juicy, and the rice fills you up without feeling heavy. One tip I always stick to is using different colored peppers—red, yellow, and orange—to brighten the plate and give it that seasonal vibe.
Serve these stuffed peppers with a side of fresh green salad or some crunchy tortilla chips for a full meal. I like to watch a spooky movie while enjoying this easy and festive feast. It’s a great way to bring some cozy spirit to the table and makes leftovers just as good the next day. This recipe always reminds me of fun family nights with pumpkin carving and hot cider nearby—simple, tasty, and full of good memories.
Key Ingredients & Substitutions
Bell Peppers: I like using a variety of colors for a fun Halloween vibe. If you can’t find all colors, green or red peppers work just fine. Choose firm peppers without soft spots to hold the filling well.
Shredded Chicken: Rotisserie chicken is a great shortcut here and adds extra flavor. You can also cook and shred chicken breasts or thighs at home. For a vegetarian version, swap with cooked lentils or beans.
Rice: White rice is classic and cooks quickly. Brown rice is a hearty substitute but will change the cooking time slightly. You can also use quinoa for a protein boost.
Cheese: Mozzarella melts nicely and creates a gooey top. If you prefer, try Monterey Jack or a cheese blend with cheddar for a sharper flavor. For dairy-free, nutritional yeast can give a cheesy taste.
Spices: Smoked paprika and cumin add warmth and depth. If you like it spicy, a little cayenne or chipotle powder works too. Adjust salt and chili powder to suit your taste.
How Do I Prepare and Bake the Peppers so They Stay Firm and Don’t Turn to Mush?
Stuffed peppers can get mushy if overcooked or if there’s too much moisture. Here’s how to keep them just right:
- Don’t overfill: Pack the filling snugly but avoid overstuffing. This helps peppers cook evenly.
- Brush oil: Coating the outside with olive oil keeps the peppers from drying out and helps with roasting.
- Use foil: Cover peppers with foil during most of baking to steam and soften gently.
- Finish uncovered: Removing foil near the end lets cheese brown and peppers get a slight roast texture without sogginess.
- Check tenderness: Peppers should be just tender but still hold shape when you poke with a fork.
Following these steps will give you tender yet firm peppers packed full of flavor and texture. It’s all about balancing time, temperature, and moisture for a perfect Halloween dinner!
Equipment You’ll Need
- Baking dish – big enough to hold the peppers upright without tipping over.
- Sharp knife – for cutting pepper tops cleanly and removing seeds.
- Sauté pan or skillet – to cook onions, garlic, and warm the filling.
- Spoon or small spatula – to fill the peppers easily and press the filling down.
- Aluminum foil – to cover the peppers while baking and keep them moist.
Flavor Variations & Add-Ins
- Swap shredded chicken for ground turkey or beef for a different protein with a richer taste.
- Add black beans or corn to the rice mixture for extra texture and fiber.
- Use pepper jack cheese instead of mozzarella for a bit of spiciness.
- Mix in chopped fresh spinach or kale for a veggie boost that blends well.
Shredded Chicken & Rice Stuffed Peppers (Halloween Style)
Ingredients You’ll Need:
Main Ingredients:
- 4 large bell peppers (a mix of red, yellow, orange, and green for festive Halloween colors)
- 2 cups cooked white rice
- 2 cups cooked shredded chicken breast
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce or marinara sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder (optional for a mild kick)
- ½ tsp dried oregano
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 cup shredded mozzarella or a Mexican cheese blend
- 2 tbsp olive oil
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
Plan for about 15 minutes to prep your ingredients and peppers, plus 40 to 45 minutes to bake—the first 30 minutes covered to keep the peppers moist, then uncovered for the cheese to melt and brown.
Step-by-Step Instructions:
1. Prep the Peppers:
Start by washing the peppers, then carefully slice off the tops. Remove all seeds and membranes to create hollow bell peppers ready for stuffing. Lightly brush the outside with olive oil and set them aside.
2. Make the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onions and cook until they’re soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add shredded chicken, cooked rice, tomato sauce, smoked paprika, cumin, chili powder (if using), oregano, salt, and black pepper. Mix well and warm through for about 3-5 minutes, ensuring all flavors blend.
3. Stuff and Bake:
Tightly stuff each pepper with the chicken and rice mixture, pressing gently to fill well. Set the peppers upright in a baking dish; trim bottoms if needed so they stand flat. Sprinkle shredded cheese evenly on top. Cover the dish loosely with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake 10-15 minutes more, until cheese is bubbly and golden, and peppers are tender but still firm.
4. Garnish and Serve:
Once baked, take the peppers out of the oven and sprinkle fresh chopped cilantro or parsley over the top. Serve warm as a colorful and festive Halloween main dish.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding it. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker thawing.
Can I Prepare Stuffed Peppers Ahead of Time?
Absolutely! You can assemble the stuffed peppers and refrigerate them for up to 24 hours before baking. Just cover tightly with plastic wrap or foil and bake when ready, adding a few extra minutes to the cooking time if chilled.
How Should I Store and Reheat Leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring the filling if needed.
What Can I Serve Alongside These Stuffed Peppers?
They pair wonderfully with a fresh green salad, some roasted veggies, or crunchy tortilla chips for added texture and a festive Halloween meal.