Shredded Chicken & Rice Stuffed Peppers (Halloween Style)

These Halloween-themed Shredded Chicken & Rice Stuffed Peppers are a fun and festive twist on traditional stuffed peppers. Filled with juicy slow-cooked taco-seasoned chicken, black beans, cheddar cheese, and Mexican rice, each carved bell pepper is both a delicious meal and a creative presentation perfect for spooky season dinners.

Why You’ll Love This Recipe

• Kid-friendly and Halloween-themed with carved “Jack-O’-Lantern” peppers

• Perfect use for leftover chicken and rice

• Made easily in the slow cooker

• Flexible—use your favorite cheese or add more spice

• Can be prepped ahead for a hassle-free Halloween Eve dinner

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Slow Cooker Shredded Chicken

• 2 boneless, skinless chicken breasts

• 1 teaspoon cumin

• 1 teaspoon garlic salt

• 1 teaspoon chili powder

• ½ teaspoon black pepper

• 1 (10 oz) can diced tomatoes with green chilies

For the Stuffed Peppers

• 4 bell peppers (orange for Halloween, or any color)

• 2 cups cooked Mexican rice

• 1 shredded chicken breast (from above recipe)

• 1 cup shredded cheddar cheese (or cheddar blend)

• 1 (15 oz) can black beans, rinsed and drained

directions

1. Make the Chicken
   Add chicken breasts to the slow cooker. Sprinkle with cumin, garlic salt, chili powder, and black pepper. Pour diced tomatoes with green chilies over the top. Cover and cook on low for 6–8 hours or high for 4–6 hours. Shred the chicken and leave it in the sauce until ready to use.

2. Prepare the Peppers
   Bring a large pot of water to boil. Wash the bell peppers, slice off the tops, and remove seeds and membranes. Use a paring knife to carve small jack-o-lantern faces if desired. Boil peppers and tops for about 5 minutes until slightly tender. Remove and cool.

3. Make the Filling
   In a large bowl, mix 2 cups cooked Mexican rice, shredded chicken, black beans, and 1 cup shredded cheese until combined.

4. Stuff the Peppers
   Fill each pepper with the rice and chicken mixture. Add extra cheese on top if desired and place the pepper tops back on.

5. Bake
   Preheat oven to 350°F. Place stuffed peppers upright in a baking dish. Bake for 30 minutes, or until the cheese is melted and the filling is heated through.

6. Serve
   Let cool slightly and serve warm. Great with quesadillas or a side salad.

Servings and timing

• Servings: 4

• Prep time: 20 minutes

• Cook time: 6–8 hours (slow cooker) + 30 minutes (baking)

• Total time: About 7 hours (hands-on: ~30 minutes)

Variations

• Make it spicy: Add chopped jalapeños to the filling or use pepper jack cheese

• Vegetarian: Skip the chicken and double the black beans or add seasoned tofu

• Add veggies: Mix in corn, chopped tomatoes, or diced zucchini

• Use quinoa: Replace Mexican rice with cooked quinoa for added protein

• Cheese swap: Use Monterey Jack, Colby, or a Mexican blend

• Use ground meat: Substitute shredded chicken with ground turkey or beef

• No slow cooker?: Cook seasoned chicken on stovetop with tomatoes and shred when done

storage/reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Wrap individual peppers in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in fridge before reheating.

• Reheating: Bake at 350°F until heated through, or microwave individual portions for 2–3 minutes.

FAQs

1. Can I make the peppers without carving them?

Yes, the jack-o-lantern faces are optional and just for fun. The recipe works perfectly without carving.

2. Do I have to boil the peppers before baking?

Boiling helps soften the peppers. You can skip it for a firmer texture, but the final result will be crunchier.

3. Can I prep the peppers ahead of time?

Yes. After stuffing, refrigerate them wrapped in plastic. Bake within 24 hours.

4. What type of rice works best?

Mexican rice is recommended for flavor, but plain cooked rice, brown rice, or cilantro-lime rice also work well.

5. How can I make it more cheesy?

Top the peppers with more shredded cheese before baking, or mix in cream cheese to the filling for extra creaminess.

6. Is it okay to use canned chicken?

Yes, canned shredded chicken can be used for a faster version, but flavor won’t be as rich as the slow-cooked version.

7. Can I skip the beans?

Absolutely. You can omit black beans or replace them with corn or extra chicken.

8. How long do leftovers last?

They’ll stay fresh in the fridge for up to 3 days or in the freezer for 2 months.

9. Can I use different color bell peppers?

Yes. Any color works—orange is festive for Halloween, but red, green, or yellow are great alternatives.

10. What can I serve with these stuffed peppers?

Mini cheese quesadillas, guacamole, tortilla chips, or a green salad pair beautifully with this dish.

Conclusion

These Shredded Chicken & Rice Stuffed Peppers are more than just a Halloween novelty—they’re a delicious, family-friendly meal packed with flavor. Whether you’re serving them with carved faces or just want an easy and wholesome stuffed pepper recipe, this dish will become a seasonal favorite and a creative twist on classic comfort food.

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