Shredded Chicken and Rice Stuffed Peppers (Halloween Style)

These shredded chicken and rice stuffed peppers are hearty, colorful, and just a little spooky when carved into jack-o-lanterns. Each pepper is filled with tender shredded chicken, cheesy Mexican rice, black beans, and a touch of spice from tomatoes with green chilies. They bake up creamy inside with a tender pepper shell, making them perfect for a cozy Halloween dinner. You can prep them ahead, carve them for fun, and serve as a warm centerpiece before trick-or-treating.

Why You’ll Love These Shredded Chicken and Rice Stuffed Peppers

These stuffed peppers bring together comfort, fun, and flavor in one dish. The filling is creamy from the melted cheddar yet hearty with shredded chicken and black beans. Every bite has a mild kick from the chili powder and green chilies, balanced by the natural sweetness of the roasted peppers. The recipe feels festive because you can carve the peppers into little jack-o-lanterns, turning a simple dinner into a playful Halloween table piece. At the same time, they stay practical since you can cook the chicken ahead and assemble everything quickly.

The peppers hold their shape well, so each one is easy to serve, making them a family favorite. With their balance of smoky spices and gooey cheese, these peppers bring both comfort and excitement to your holiday table.

Ingredients for Shredded Chicken and Rice Stuffed Peppers

Shredded Chicken for the Stuffed Peppers

You will need two chicken breasts, cumin, garlic salt, chili powder, and black pepper. A can of diced tomatoes with green chilies helps tenderize the meat and adds both flavor and moisture. These basic pantry spices keep the chicken flavorful without requiring a long list of ingredients.

Filling Ingredients for Chicken and Rice Stuffed Peppers

The stars are four bell peppers in any color, rinsed and trimmed. You will also need two cups of cooked Mexican rice, one shredded chicken breast from the slow cooker, a can of black beans (drained), and a cup of shredded cheddar cheese. Together, this mix creates a creamy, savory filling that binds beautifully when baked inside the peppers.

How to Make Shredded Chicken for the Stuffed Peppers

Start by placing the chicken breasts in a slow cooker. Sprinkle cumin, garlic salt, chili powder, and black pepper over them, then pour in the diced tomatoes with green chilies. Cover and cook on low for six to eight hours or on high for four to six hours. Once tender, shred the chicken directly in the sauce using two forks. This step locks flavor into each strand. If making ahead, you can refrigerate the shredded chicken in its juices for up to three days. It also freezes well, making it handy for later meals like tacos, burritos, or enchiladas. The slow cooker method makes the chicken juicy and fuss-free, letting you prepare the filling with very little effort.

How to Prepare the Peppers

Choose firm, medium-sized peppers so they can stand upright. Rinse them, slice off the tops, and scoop out seeds and membranes. If making Halloween peppers, use a small paring knife to carve triangle eyes and toothy smiles into the sides. Boil a large pot of water, then blanch the peppers and their tops for about five minutes. This step softens them just enough so they bake evenly later. After boiling, place them upside down on a towel to drain. The slight pre-cook ensures the peppers are tender but not mushy when filled.

Assembling and Baking Shredded Chicken and Rice Stuffed Peppers

In a bowl, combine the cooked rice, shredded chicken, black beans, and cheddar. Stir until everything is evenly coated. Spoon this filling into each pepper, pressing lightly so they hold more mixture. Sprinkle extra cheese on top if you love a gooey finish. Replace the tops and arrange peppers in a baking dish. Bake at 350°F for about thirty minutes until the peppers soften and the cheese melts. If you carved faces, the light glow of the melted cheese inside makes them extra festive. Check tenderness by piercing a pepper with a fork; it should slide in with gentle resistance.

Make Ahead, Storage, and Reheating Tips

You can prepare the filling and stuff the peppers up to a day in advance. Wrap them tightly in plastic wrap and refrigerate until ready to bake. For reheating, cover the baking dish with foil and warm at 350°F for about an hour if cold. Leftovers keep well in the fridge for three to four days. Reheat single portions in the microwave for a quick lunch, though the oven keeps the peppers firmer. These make-ahead options help when planning Halloween night meals around busy schedules.

Serving Suggestions

These peppers work well as a main dish and shine even brighter with simple sides. Serve with quesadillas for extra cheese, a fresh green salad with lime vinaigrette, or tortilla chips with guacamole. On Halloween night, they double as both a meal and table decoration, especially with carved jack-o-lantern faces. Pairing them with lighter sides balances the creamy, hearty filling. You could also serve alongside a tray of Vampire Bite Halloween Cupcakes for a themed dinner that covers both savory and sweet.

Recipe Notes and Variations for Chicken and Rice Stuffed Peppers

If you like more heat, add diced jalapeños to the filling or swap cheddar for pepper jack. For a vegetarian option, skip the chicken and double the beans and rice, adding extra cheese for creaminess. You can also swap in brown rice or quinoa for extra fiber. The shredded chicken itself is versatile and works well in tacos, burritos, or enchiladas, so consider cooking extra when you prepare the slow cooker batch.

Nutrition Information for Shredded Chicken and Rice Stuffed Peppers

While exact numbers depend on serving size, each stuffed pepper offers a balance of protein from chicken and beans, fiber from rice and peppers, and calcium from cheese. The dish is hearty but not overly heavy, making it satisfying for both kids and adults. Using lean chicken breasts keeps the fat content moderate, while the beans add extra nutrients like iron and potassium.

Explore Similar Recipes to Stuffed Peppers

If you enjoyed these stuffed peppers, you may also like trying festive treats such as Vampire Bite Halloween Cupcakes or browsing through more Halloween recipes.

Frequently Asked Questions about Shredded Chicken and Rice Stuffed Peppers

Final Thoughts on Shredded Chicken and Rice Stuffed Peppers

Making shredded chicken and rice stuffed peppers is both practical and festive, especially when carved for Halloween. They deliver comfort, flavor, and fun with very little fuss. Preparing the chicken in advance makes this recipe simple to pull together on a busy evening. Whether you serve them as a family dinner or as part of a themed party, these peppers always bring smiles to the table. For even more ideas, you can check creative serving inspirations on Pinterest.

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