These Shredded Chicken & Rice Stuffed Peppers are a fun and tasty way to celebrate Halloween with a little twist on a classic dish. The peppers are filled with a flavorful mix of tender shredded chicken and fluffy rice, all cooked together with spices that give it a cozy, comforting vibe. The best part? They’re shaped and decorated to look a bit spooky, making them perfect for a Halloween dinner that kids and adults will both love.
I love making this recipe because it feels festive without the fuss. It’s a simple way to bring a little Halloween spirit to the table without candy or treats. I usually stir in some mild salsa and a bit of cheese into the chicken and rice mix, which gives the filling a nice kick and a melty finish. Plus, the peppers get soft but still hold their shape, making each bite just right.
Serving these peppers with a side of roasted veggies or a fresh salad makes a great weeknight dinner. I also find that these leftovers heat up really well, so they’re perfect for lunch the next day. Whenever I make them, they disappear fast – everyone loves the fun presentation and the tasty mix inside. It’s a simple dish that brings a smile, especially around Halloween.
Key Ingredients & Substitutions
Bell Peppers: Using a mix of colors makes the dish festive and fun. If you can’t find colorful peppers, green ones work fine too. For a twist, try poblano peppers for a smoky flavor.
Shredded Chicken: Rotisserie chicken is a quick and easy choice here. You can also use leftover chicken or cook chicken breasts and shred them yourself for maximum freshness.
Rice: White rice gives a nice texture. Brown rice or quinoa are healthy substitutes that add extra nutrients and a slightly nuttier taste.
Marinara Sauce: This adds juiciness and flavor. If you prefer less tomato, try salsa or a mild enchilada sauce instead for a change in taste.
Cheese: Mozzarella melts beautifully and offers mild creaminess. Feel free to swap with cheddar, Monterey Jack, or a dairy-free vegan cheese if needed.
How Do You Get Perfectly Tender But Firm Stuffed Peppers?
Getting the peppers soft but not mushy is key. Here’s how I do it:
- After hollowing, blanch the peppers for 3 minutes in boiling water to soften their walls gently without making them fall apart.
- Fill them right after blanching so they’re still warm and pliable.
- Bake at a moderate temperature (375°F/190°C) to cook the filling and finish softening the peppers evenly.
- Watch the bake time closely—about 25-30 minutes is enough to melt the cheese and tenderize the peppers while keeping their shape intact.
These steps help you get peppers that hold up nicely when cutting and eating while being tender enough to enjoy fully.
Equipment You’ll Need
- Baking dish – big enough to hold stuffed peppers upright without tipping over.
- Sharp knife – for cutting tops off peppers cleanly and safely removing seeds.
- Cutting board – a stable surface to prep peppers and other ingredients.
- Large skillet – to sauté onions, garlic, and mix the chicken and rice filling.
- Spoon or small ladle – helps to fill each pepper neatly without mess.
Flavor Variations & Add-Ins
- Use ground turkey or beef instead of shredded chicken for a different protein and richer flavor.
- Add black beans or corn for extra texture and a touch of sweetness.
- Mix in chopped spinach or kale to boost the veggies and add color inside the peppers.
- Top with pepper jack cheese for a bit of spice, perfect if you like a kick.
Shredded Chicken & Rice Stuffed Peppers (Halloween Style)
Ingredients You’ll Need:
For the Peppers and Filling:
- 4 large bell peppers (mix of green, red, yellow, orange for festive Halloween look)
- 2 cups cooked white rice
- 2 cups cooked, shredded chicken breast
- 1 cup marinara sauce or tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder (optional for mild heat)
- ½ cup shredded mozzarella cheese (plus extra for topping)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 25-30 minutes for baking. So, total cooking time is around 40-45 minutes from start to finish—great for a quick and tasty Halloween-themed meal!
Step-by-Step Instructions:
1. Prepare the Peppers:
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Keep the hollowed peppers aside for stuffing later.
2. Make the Filling:
Heat olive oil in a large skillet over medium heat. Add finely chopped onions and minced garlic, sauté until translucent and soft, about 3-5 minutes. Stir in shredded chicken, cooked rice, marinara sauce, smoked paprika, cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes, mixing well to blend all flavors and heat through. Remove from heat, then stir in the shredded mozzarella cheese.
3. Stuff and Bake:
Spoon the chicken and rice mix into each hollowed pepper, filling them firmly but not overstuffing. Place the stuffed peppers upright in a baking dish. Sprinkle extra mozzarella cheese on top if you like. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly. Garnish with chopped fresh parsley or cilantro before serving.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely before shredding. The best way is to thaw it overnight in the refrigerator, or you can use the defrost setting on your microwave for a quicker option.
Can I Prepare the Stuffed Peppers Ahead of Time?
Absolutely! You can assemble the stuffed peppers and refrigerate them for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Place any leftovers in an airtight container and store in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Substitute Rice with Something Else?
Yes, try using quinoa, cauliflower rice, or couscous for a different texture or to make it lower carb. Just make sure your substitute is cooked before mixing it into the filling.
