Forget the candy—Halloween deserves a festive dinner too! Shredded Chicken & Rice Stuffed Peppers (Halloween Style) combine savory comfort food with creepy-cute flair, making them perfect for spooky celebrations. Whether you’re feeding hungry trick-or-treaters or planning a themed dinner party, these jack-o’-lantern-inspired bell peppers are tasty, filling, and fun for all ages.
Why You’ll Love These Halloween Stuffed Peppers
These festive stuffed peppers check all the boxes for a Halloween-ready main course:
Nutritious and satisfying – Packed with protein and whole grains
Kid-approved – Fun jack-o’-lantern faces make mealtime exciting
Customizable – Use leftover chicken, your favorite rice, or plant-based alternatives
Perfect for prep – Make them ahead and reheat before serving
Halloween table-ready – Eye-catching and Instagram-worthy
Ingredients for Shredded Chicken & Rice Stuffed Peppers (Halloween Style)
Bell Peppers (Jack-o’-Lanterns):
-
4 large orange or red bell peppers (for a pumpkin look)
-
Olive oil spray or drizzle (for roasting)
Filling:
-
2 cups cooked shredded chicken (rotisserie chicken works great)
-
1 ½ cups cooked white or brown rice
-
1 cup cooked corn kernels (fresh, frozen, or canned)
-
1 can black beans, rinsed and drained
-
1 cup shredded cheese (cheddar or Mexican blend)
-
½ cup salsa or diced tomatoes
-
1 tsp chili powder
-
1 tsp cumin
-
Salt and pepper to taste
-
Optional: chopped green onions, jalapeños, or avocado for garnish
How to Make Halloween Style Shredded Chicken & Rice Stuffed Peppers
Step 1: Prep the Peppers
-
Cut off the tops of the bell peppers and remove the seeds and membranes.
-
Use a small, sharp knife to carve jack-o’-lantern faces into the sides of each pepper.
-
Lightly brush or spray the outside with olive oil. Set aside.
Step 2: Prepare the Filling
In a large bowl, mix together:
-
Cooked shredded chicken
-
Cooked rice
-
Corn
-
Black beans
-
Salsa
-
Cheese
-
Chili powder, cumin, salt, and pepper
Stir until everything is evenly combined.
Step 3: Stuff and Bake
-
Preheat oven to 375°F (190°C).
-
Fill each carved pepper with the chicken and rice mixture.
-
Place in a baking dish with a little water (about ¼ cup) at the bottom to prevent drying.
-
Cover with foil and bake for 30–35 minutes, until the peppers are tender.
-
Remove foil and bake an additional 5–10 minutes to brown the tops.
Step 4: Garnish and Serve
-
Sprinkle with extra cheese, green onions, or sour cream if desired.
-
Serve hot for a Halloween dinner that’s both spooky and satisfying!
Tips for the Best Shredded Chicken & Rice Stuffed Peppers
-
Use orange peppers for the most pumpkin-like appearance.
-
Don’t over-carve the faces—simple triangle eyes and a jagged mouth are perfect.
-
Double the batch and freeze extras before baking for a future dinner.
-
Add extra heat with chopped jalapeños or hot salsa in the filling.
-
Use quinoa or cauliflower rice for a lower-carb version.
Storage & Meal Prep
Storage:
-
Refrigerate leftovers in an airtight container for up to 4 days.
-
Reheat in the microwave or oven until warm throughout.
Freezing:
-
Wrap unbaked stuffed peppers in foil and freeze for up to 3 months.
-
Bake from frozen at 375°F for 45–50 minutes, covered with foil.
Variations to Try
Vegetarian Stuffed Peppers
Swap shredded chicken for sautéed mushrooms or tofu crumbles and add extra black beans.
Tex-Mex Style
Use spicy pepper jack cheese, extra cumin, and top with sliced jalapeños and hot sauce.
Cheesy Overload
Mix in cream cheese or top with a thick layer of melty cheddar for a creamy finish.
Nutritional Estimate (Per Stuffed Pepper)**
-
Calories: ~360
-
Protein: ~25g
-
Carbs: ~30g
-
Fat: ~15g
-
Sodium: ~550mg
Note: Values may vary based on ingredients used.
Conclusion: A Scary Good Dinner Idea
Shredded Chicken & Rice Stuffed Peppers (Halloween Style) are more than just a fun dinner—they’re a celebration of seasonal spirit with flavor to match. Easy to make, festive to serve, and delicious to eat, this recipe is sure to be a hit at your Halloween table.
FAQ – Halloween Stuffed Peppers
1. Can I make these ahead of time?
Yes! You can stuff the peppers a day in advance and refrigerate until ready to bake.
2. Can I make these vegetarian or vegan?
Absolutely. Replace chicken with beans, tofu, or plant-based crumbles. Use vegan cheese if needed.
3. How do I prevent peppers from getting soggy?
Don’t overfill with liquid ingredients, and bake uncovered for the last 10 minutes to firm them up.
4. Can kids help make these?
Yes! Kids love helping carve the pepper faces (with supervision) and stuffing them with the filling.
5. Can I use a different protein?
Of course—ground beef, turkey, or leftover steak all work great in place of shredded chicken.