Description

Celebrate Halloween with these festive and delicious Halloween Shredded Chicken & Rice Stuffed Peppers. Colorful bell peppers are carved like jack-o-lanterns, boiled until tender, then filled with a savory mixture of Mexican rice, shredded chicken, black beans, and cheddar cheese. Baked to perfection, these stuffed peppers are both a spooky and satisfying meal perfect for a fun seasonal gathering.

Ingredients

Scale

Vegetables

4 bell peppers (orange, green, or your choice of color)

Filling

2 cups Mexican rice (cooked)
1 shredded chicken breast
1 can black beans, rinsed and drained (about 15 oz)
1 cup shredded cheddar cheese
Additional shredded cheddar cheese for topping (optional)

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Instructions

Prepare the Bell Peppers: Preheat your oven to 350°F (175°C). Bring a large pot of water to a boil. Rinse the peppers, slice off the tops, and hollow out the insides, removing seeds and white membranes. For a fun spooky look, carve jack-o-lantern faces into each pepper.
Boil the Peppers: Place the peppers and their tops into the boiling water for about 5 minutes until they’re tender but still firm. Remove carefully and set aside to cool slightly.
Mix the Filling: In a large bowl, combine the cooked Mexican rice, shredded chicken breast, rinsed black beans, and shredded cheddar cheese. Mix well to evenly distribute all ingredients.
Stuff the Peppers: Fill each hollowed pepper with the chicken and rice mixture until full. For extra cheesiness, sprinkle additional shredded cheddar cheese on top of the filling. Place the pepper tops back on.
Bake: Arrange the stuffed peppers upright in a baking dish. Bake in the preheated oven for 30 minutes or until the cheese is melted and the peppers are tender.
Serve: Remove from oven and serve warm. These spooky jack-o-lantern stuffed peppers make a perfect Halloween gathering treat that’s both visually fun and delicious.

Notes

Use any color of bell peppers you prefer for variety and color contrast.
Carve the jack-o-lantern faces carefully to avoid making holes that will leak filling.
Make sure not to overboil the peppers; they should be tender but still hold their shape to avoid collapsing during baking.
Mexican rice can be homemade or store-bought precooked rice for convenience.
Leftover stuffed peppers can be refrigerated for up to 2 days and reheated.
Adding a little salsa or hot sauce to the filling mix can add extra flavor and spice.