These Shredded Chicken & Rice Stuffed Peppers are a fun and tasty way to celebrate Halloween with a little spooky twist! The peppers are packed full of tender shredded chicken, fluffy rice, and a blend of savory spices, making each bite comforting and satisfying. The colorful peppers not only look festive with their bright orange, green, and yellow shades, but they also add a nice sweetness that pairs perfectly with the chicken filling.
I love making these for Halloween dinner because they are playful and easy to eat, which kids and adults both appreciate. To get into the Halloween spirit, I like to carve little “faces” into the peppers before baking, turning them into edible jack-o’-lanterns. It’s always a hit, and the kids enjoy helping out with the preparation. Plus, the shredded chicken keeps the meal protein-packed without being too heavy or complicated.
Serving these with a side of fresh salad or steamed veggies makes a wholesome meal that feels festive and homey. I often make extra filling so I can enjoy it as leftovers or toss it into a quick wrap for lunch the next day. These stuffed peppers bring a cozy vibe to Halloween night, mixing fun, flavor, and just a little bit of spookiness in a dinner everyone can enjoy!
Key Ingredients & Substitutions
Bell Peppers: Choose colorful peppers like green, orange, or red for a festive look. If you can’t find these, any large roasting peppers work fine. Yellow peppers add a sweet flavor that balances spices well.
Shredded Chicken: I prefer using leftover rotisserie chicken for ease, but cooked thighs or breast pieces shredded at home work great too. For a vegetarian option, swap chicken for cooked lentils or crumbled tofu.
Rice: White rice is classic, but brown or even cauliflower rice are good alternatives if you want more fiber or a low-carb option. Just ensure cooked rice is fully cooled before mixing.
Spices: Smoked paprika and cumin give a warm, slightly smoky taste that complements the chicken well. If you like, swap paprika for mild chili powder or add a pinch of oregano for a different flavor twist.
Mozzarella Cheese: Use shredded mozzarella for a melty, creamy topping. If you’re dairy-free, try vegan cheese or omit it and use a sprinkle of nutritional yeast instead for nuttiness.
How Can I Keep the Peppers from Getting Too Soft or Soggy?
Stuffed peppers can become watery if the filling or the peppers aren’t prepared right. Here’s how to keep them perfect:
- Choose firm, fresh peppers with thick walls for best texture after baking.
- After hollowing, lightly brush the peppers with olive oil and roast for 5-7 minutes first—this helps set their shape.
- Use cooked (not raw) rice and well-drained chicken filling to avoid excess moisture in the stuffing.
- Cover the baking dish loosely with foil during the first half of baking to trap steam, then remove to let cheese crisp up.
- Let the peppers rest a few minutes after baking; they firm up slightly and are easier to handle.
Equipment You’ll Need
- Baking dish – something roomy and oven-safe to hold all the stuffed peppers upright.
- Large skillet – perfect for sautéing onions and garlic and mixing the filling together.
- Sharp knife – helps you cut the pepper tops cleanly and carve out seeds.
- Spoon – for filling the peppers without spilling the mixture everywhere.
- Aluminum foil – to cover the peppers while baking so they stay moist.
Flavor Variations & Add-Ins
- Swap shredded chicken for ground turkey or beef for a richer, heartier filling.
- Add black beans or corn for extra fiber and a bit of sweetness.
- Mix in chopped spinach or kale for a boost of greens you won’t taste.
- Use pepper jack cheese instead of mozzarella for a mild spicy kick that fits Halloween.
Shredded Chicken & Rice Stuffed Peppers (Halloween Style)
Ingredients You’ll Need:
For The Peppers & Filling:
- 4 large bell peppers (green, orange, red, or yellow for a Halloween look)
- 2 cups cooked shredded chicken
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup marinara or tomato sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (optional)
- 1 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 of prep time, plus 40-45 minutes baking time. You’ll spend a little time chopping and mixing, then let the peppers bake until tender and perfectly melty on top. Perfect for a festive and fun Halloween dinner!
Step-by-Step Instructions:
1. Prepare the Peppers:
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers carefully and remove the seeds and membranes inside. Keep the tops if you’d like to use them as a lid or for decoration.
2. Make the Filling:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another minute. Add the shredded chicken, cooked rice, marinara sauce, smoked paprika, cumin, chili powder (if using), salt, and pepper. Cook for 3-5 minutes while stirring to combine the flavors.
3. Stuff and Bake the Peppers:
Remove the skillet from heat and stir in 1 cup of shredded mozzarella until mixed through the filling. Fill each pepper with the mixture and place them upright in a baking dish. Sprinkle some extra mozzarella on top of each stuffed pepper.
Cover the baking dish loosely with foil and bake for 30 minutes. Then remove the foil and bake for another 10-15 minutes until the peppers are tender and the cheese on top is melted and bubbly.
Optional: For a spooky Halloween touch, carve faces into the peppers before baking, or put the pepper tops back on once baking is finished.
Garnish with fresh chopped parsley or cilantro before serving.
Enjoy this colorful, flavorful meal that’s just perfect for a festive Halloween night!
Can I Use Frozen Chicken for the Filling?
Yes, just make sure the chicken is fully thawed before shredding and mixing it into the filling. Thaw in the fridge overnight or use the microwave’s defrost setting for quicker thawing.
Can I Prepare the Stuffed Peppers Ahead of Time?
Absolutely! You can prepare and stuff the peppers a few hours ahead, then cover and refrigerate them until you’re ready to bake. Add a few extra minutes to the baking time if baking from cold.
How Do I Store Leftovers?
Store 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, covering them to keep the cheese from drying out.
Can I Customize the Filling?
Definitely! Feel free to add vegetables like corn, black beans, or spinach, or swap in ground turkey or beef instead of chicken. Adjust spices to your taste for a personalized flavor.
