I’m Making SHREDDED CHICKEN & RICE STUFFED PEPPERS For Halloween Again

Looking for a festive, flavorful dinner that brings Halloween vibes to your table? I’m Making SHREDDED CHICKEN & RICE STUFFED PEPPERS For Halloween Again, and they’re the perfect way to impress your family and friends with a seasonal spin on a classic favorite. These SHREDDED CHICKEN & RICE STUFFED PEPPERS (HALLOWEEN STYLE) deliver cozy, comforting flavors wrapped inside vibrantly colored bell peppers that practically glow on your plate.

With savory shredded chicken, tender rice, and a hint of spice filling each pepper, this dish is as eye-catching as it is delicious. The Halloween-themed presentation makes it a fun, festive meal that’s perfect for October dinners or any time you want to add a little seasonal magic to your weeknight cooking.

Why I Can’t Stop Making These Cookies

• Quick win: prep and bake in about 45 minutes perfect for busy evenings.
• Flavor twist: smoky paprika and a touch of cayenne give these peppers a playful kick.
• Pantry-friendly: uses staple ingredients plus frozen shredded chicken for convenience.
• Kid-friendly: mild enough for little ones, with fun “monster” colors and shapes.
• Seasonal appeal: orange, green, and red peppers make every bite festive and bright.

What Type of Chicken Should I Use?

For the best SHREDDED CHICKEN & RICE STUFFED PEPPERS (HALLOWEEN STYLE), use cooked chicken that’s tender and easy to shred. Rotisserie chicken is a fantastic shortcut, adding flavor and saving time. If cooking your own, poach or roast boneless skinless chicken breasts or thighs thighs stay juicier, while breasts provide leaner protein. Frozen shredded chicken works well, but make sure it’s fully thawed, drained, and patted dry to avoid soggy filling.

Fresh chicken gives a richer texture and flavor, but frozen is a great standby. Just heat it gently before mixing into your rice and spices. Avoid dried chicken or overly processed varieties as these can dry out the filling.

Options for Ingredient Alternatives

• Butter or oil: swap butter for olive or avocado oil to keep it dairy-free.
• Cheese: use shredded mozzarella, cheddar, or a dairy-free alternative for melty goodness.
• Rice: brown rice or quinoa can replace white rice for extra fiber.
• Spices: trade smoked paprika for chipotle powder to up the heat.
• Chicken: shredded turkey or a plant-based shredded meat substitute works well.
• Optional add-in: diced pumpkin or butternut squash for that extra Halloween flair.

The Biggest Challenges While Baking

• Soggy peppers: pre-roast peppers for 10 minutes to give stuffing a solid base.
• Dry chicken: add a splash of broth to the filling if it feels too dry before stuffing.
• Overloading peppers: pack filling loosely to ensure peppers bake evenly inside and out.
• Cheese melting: add cheese on top midway through baking to prevent burning.
• Timing: bake at 375 degrees Fahrenheit (190 degrees Celsius) for 25–30 minutes for tender, not mushy, peppers.

Storage & Freezing Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place stuffed peppers in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags or containers for up to 3 months. Reheat frozen peppers covered in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, about 20–25 minutes. You can assemble the filling a day ahead and keep refrigerated before stuffing and baking.

Estimated Nutrition

This recipe makes about 6 stuffed peppers. Rough nutrition per entire batch is approximately 900 calories, 45 grams protein, 80 grams carbs, and 20 grams fat. Per serving, expect roughly 150 calories, 7–8 grams of protein, 13 grams carbohydrates, and around 3–4 grams of fat, depending on cheese and oil quantities.

Ingredients

• 6 large bell peppers (orange, red, or green)
• 2 cups cooked shredded chicken (about 280 g)
• 1 1/2 cups cooked white rice (270 g)
• 1 cup shredded cheddar cheese (115 g), divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 2 Tbsp olive oil (30 ml)
• 1 cup diced tomatoes, drained (240 ml)
• Salt and black pepper, to taste
• Fresh parsley or cilantro for garnish (optional)

Step-by-Step Instructions

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush peppers with a little olive oil.
2. Place peppers upright in a baking dish and roast for 10 minutes to soften slightly. Remove and set aside.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until soft and fragrant, about 3–4 minutes.
4. Add shredded chicken, cooked rice, diced tomatoes, smoked paprika, cumin, cayenne (if using), salt, and pepper. Stir well and cook for 5 minutes until heated through.
5. Remove skillet from heat and fold in half of the shredded cheese gently.
6. Stuff each pre-roasted pepper loosely with the chicken and rice mixture. Top each pepper with the remaining cheese.
7. Bake stuffed peppers at 375 degrees Fahrenheit (190 degrees Celsius) for 20–25 minutes, uncovered, until peppers are tender and cheese is bubbly.
   

Tips, Variations & Serving Ideas

• For extra color, use a mix of red, orange, and green peppers.
• Underbake by a few minutes for softer, gooey cheese tops.
• Serve with a dollop of sour cream or guacamole to cool the spice.
• Add black beans or corn for a heartier filling.
• Swap rice for cauliflower rice to keep it low-carb.
• Garnish with fresh herbs or edible Halloween-themed picks for fun.
• To save time, make filling a day ahead and store covered in the fridge.

FAQs

Q: Can I use ground chicken instead of shredded?
A: Yes, but you’ll need to cook it thoroughly first for best texture in the filling.

Q: How do I prevent peppers from falling over while baking?
A: Trim the bottoms very slightly to create a flat base but be careful not to cut through.

Q: Can I make this vegan?
A: Substitute chicken with plant-based shredded meat and cheese with vegan cheese alternatives.

Save This for Later (Pinterest)

Love festive, easy weeknight dinners? Save this SHREDDED CHICKEN & RICE STUFFED PEPPERS (HALLOWEEN STYLE) recipe to your Pinterest board and make your Halloween dinner extra special this year!