Description
These Shredded Chicken & Rice Stuffed Peppers are carved into festive jack-o-lanterns, filled with savory shredded chicken, Mexican rice, beans, and melted cheese. Perfect for a spooky Halloween dinner that’s fun, hearty, and family-friendly.
Ingredients
Scale
- 6 large bell peppers (orange for jack-o-lantern effect)
- 3 cups cooked Mexican rice
- 2 cups shredded taco chicken (from slow cooker recipe)
- 1 cup canned black beans, drained and rinsed
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Slice off tops of each bell pepper and scoop out seeds. Carve jack-o-lantern faces if desired.
- In a large bowl, mix rice, shredded chicken, black beans, and 1 cup cheese.
- Boil peppers in a large pot for 3–4 minutes to soften slightly.
- Stuff peppers with chicken and rice mixture. Sprinkle remaining cheese on top.
- Place peppers upright in a baking dish, cover with foil, and bake for 25–30 minutes.
- Remove foil for the last 10 minutes to allow cheese to become golden and bubbly.
Notes
Carving the peppers into jack-o-lanterns makes them extra festive for Halloween. You can prepare the filling a day ahead for easy assembly on Halloween night. For a vegetarian option, swap chicken with quinoa or extra beans.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Holiday
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 45mg