Shredded Chicken & Rice Stuffed Peppers (Halloween Style) – Fun, Spooky, and Delicious

🎉 Introduction

Stuffed peppers are a classic comfort dish, but with a little creativity, you can turn them into a festive Halloween dinner that’s equal parts fun and delicious. These shredded chicken & rice stuffed peppers (Halloween style) are carved to look like mini jack-o’-lanterns, then filled with a savory mix of chicken, rice, veggies, and cheese. They’re hearty, wholesome, and the perfect centerpiece for your spooky season table.

What makes this recipe so special is how easily it can be customized. You can keep it mild for kids, spice it up for adults, or make it extra cheesy for a decadent twist. Plus, it’s a complete meal in one edible “pumpkin,” so cleanup is a breeze.

Whether you’re hosting a Halloween party, making a festive family dinner, or just surprising your kids with a fun weeknight meal, these peppers are a guaranteed crowd-pleaser.

🧰 Equipment Needed

• Sharp knife and cutting board
• Spoon (for scooping out pepper seeds)
• Mixing bowl
• Large skillet
• Baking dish
• Aluminum foil
• Oven

🛒 Ingredients

• 4 large orange bell peppers (for jack-o’-lantern look)
• 2 cups cooked shredded chicken (rotisserie works great)
• 2 cups cooked rice (white or brown)
• 1 cup frozen peas and carrots
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup shredded cheddar or mozzarella cheese (divided)
• 1 cup tomato sauce
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley (for garnish)

👩‍🍳 Directions (Step-by-Step)

Step 1: Prepare the peppers

• Preheat oven to 375°F (190°C).
• Cut the tops off bell peppers (reserve as “lids”) and remove seeds and membranes.
• Using a small paring knife, carefully carve jack-o’-lantern faces into the peppers.

Step 2: Cook the filling

• Heat olive oil in a skillet over medium heat.
• Sauté onion and garlic for 2–3 minutes until fragrant.
• Add shredded chicken, peas, carrots, tomato sauce, paprika, oregano, salt, and pepper.
• Stir in cooked rice and half the shredded cheese until combined.

Step 3: Stuff the peppers

• Spoon filling into each carved pepper, packing gently.
• Sprinkle remaining cheese on top.
• Place peppers upright in a baking dish and cover loosely with foil.

Step 4: Bake

• Bake for 25–30 minutes, until peppers are tender and cheese is melted.
• Remove foil in the last 10 minutes for a bubbly, golden top.

Step 5: Serve

• Replace pepper tops like “lids” for presentation.
• Garnish with parsley and serve hot.

🍽️ Servings & Timing

• Servings: 4 stuffed peppers
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

🧊 Storage & Reheating

• Store cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave for 2–3 minutes.
• Freeze individually wrapped stuffed peppers for up to 2 months—thaw before reheating.

🥄 Variations

• Mexican-Style – Use salsa, black beans, corn, and Monterey Jack cheese.
• Spicy Kick – Add diced jalapeños or a dash of chili powder.
• Cheesy Overload – Mix cream cheese or sour cream into the filling.
• Vegetarian Version – Swap chicken for beans or lentils.
• Mini Pepper Snacks – Use smaller peppers for bite-sized Halloween party food.

❓ 10 FAQs

1. Do I have to carve faces into the peppers?
   No, but it makes them extra festive for Halloween.
2. Can I use different colored peppers?
   Yes, orange is most festive, but red, yellow, or green work too.
3. Can I use quinoa instead of rice?
   Absolutely—quinoa adds protein and texture.
4. Can these be made ahead of time?
   Yes, assemble the peppers, refrigerate, and bake just before serving.
5. Do I need to pre-cook the peppers?
   No, baking them softens them just enough.
6. Can I make them dairy-free?
   Yes, just omit cheese or use a dairy-free substitute.
7. What can I serve with stuffed peppers?
   A side salad, garlic bread, or roasted vegetables pairs well.
8. How do I keep peppers upright in the dish?
   Nestle them closely together or cut a small slice off the bottom for stability.
9. What’s the best chicken to use?
   Rotisserie chicken saves time, but any cooked chicken works.
10. Can I freeze leftover filling?
    Yes, store in freezer bags for up to 2 months and reuse later.

🏁 Conclusion

Shredded chicken & rice stuffed peppers (Halloween style) are the perfect combination of spooky presentation and delicious comfort food. They’re fun to carve, easy to fill, and customizable for your family’s tastes. Whether you make them for Halloween dinner or a festive fall party, these jack-o’-lantern peppers are sure to steal the show.

Adam

Shredded Chicken & Rice Stuffed Peppers (Halloween Style) – Fun, Spooky, and Delicious

Stuffed peppers are a classic comfort dish, but with a little creativity, you can turn them into a festive Halloween dinner that’s equal parts fun and delicious. These shredded chicken & rice stuffed peppers (Halloween style) are carved to look like mini jack-o’-lanterns, then filled with a savory mix of chicken, rice, veggies, and cheese. They’re hearty, wholesome, and the perfect centerpiece for your spooky season table. What makes this recipe so special is how easily it can be customized. You can keep it mild for kids, spice it up for adults, or make it extra cheesy for a decadent twist. Plus, it’s a complete meal in one edible “pumpkin,” so cleanup is a breeze. Whether you’re hosting a Halloween party, making a festive family dinner, or just surprising your kids with a fun weeknight meal, these peppers are a guaranteed crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 stuffed peppers

Ingredients Equipment Method Notes

Ingredients

  

• 4 large orange bell peppers for jack-o’-lantern look
• 2 cups cooked shredded chicken rotisserie works great
• 2 cups cooked rice white or brown
• 1 cup frozen peas and carrots
• 1 small onion finely diced
• 2 garlic cloves minced
• 1 cup shredded cheddar or mozzarella cheese divided
• 1 cup tomato sauce
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Equipment

• Sharp knife and cutting board
• Spoon (for scooping out pepper seeds)
• Mixing bowl
• Large skillet
• Baking dish
• Aluminum foil
• Oven

Method

 

Step 1: Prepare the peppers

1. Preheat oven to 375°F (190°C).
2. Cut the tops off bell peppers (reserve as “lids”) and remove seeds and membranes.
3. Using a small paring knife, carefully carve jack-o’-lantern faces into the peppers.

Step 2: Cook the filling

1. Heat olive oil in a skillet over medium heat.
2. Sauté onion and garlic for 2–3 minutes until fragrant.
3. Add shredded chicken, peas, carrots, tomato sauce, paprika, oregano, salt, and pepper.
4. Stir in cooked rice and half the shredded cheese until combined.

Step 3: Stuff the peppers

1. Spoon filling into each carved pepper, packing gently.
2. Sprinkle remaining cheese on top.
3. Place peppers upright in a baking dish and cover loosely with foil.

Step 4: Bake

1. Bake for 25–30 minutes, until peppers are tender and cheese is melted.
2. Remove foil in the last 10 minutes for a bubbly, golden top.

Step 5: Serve

1. Replace pepper tops like “lids” for presentation.
2. Garnish with parsley and serve hot.

Notes

🧊 Storage & Reheating

Store cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave for 2–3 minutes.

Freeze individually wrapped stuffed peppers for up to 2 months—thaw before reheating.

🥄 Variations

Mexican-Style – Use salsa, black beans, corn, and Monterey Jack cheese.

Spicy Kick – Add diced jalapeños or a dash of chili powder.

Cheesy Overload – Mix cream cheese or sour cream into the filling.

Vegetarian Version – Swap chicken for beans or lentils.

Mini Pepper Snacks – Use smaller peppers for bite-sized Halloween party food.

❓ 10 FAQs

Do I have to carve faces into the peppers?
No, but it makes them extra festive for Halloween.

Can I use different colored peppers?
Yes, orange is most festive, but red, yellow, or green work too.

Can I use quinoa instead of rice?
Absolutely—quinoa adds protein and texture.

Can these be made ahead of time?
Yes, assemble the peppers, refrigerate, and bake just before serving.

Do I need to pre-cook the peppers?
No, baking them softens them just enough.

Can I make them dairy-free?
Yes, just omit cheese or use a dairy-free substitute.

What can I serve with stuffed peppers?
A side salad, garlic bread, or roasted vegetables pairs well.

How do I keep peppers upright in the dish?
Nestle them closely together or cut a small slice off the bottom for stability.

What’s the best chicken to use?
Rotisserie chicken saves time, but any cooked chicken works.

Can I freeze leftover filling?
Yes, store in freezer bags for up to 2 months and reuse later.

🏁 Conclusion

Shredded chicken & rice stuffed peppers (Halloween style) are the perfect combination of spooky presentation and delicious comfort food. They’re fun to carve, easy to fill, and customizable for your family’s tastes. Whether you make them for Halloween dinner or a festive fall party, these jack-o’-lantern peppers are sure to steal the show.