Alright, gather ’round, ghouls and goblins! When October rolls around, my kitchen transforms into a little bit of spooky magic, and these SHREDDED CHICKEN RICE STUFFED PEPPERS HALLOWEEN are always the star of the show! Seriously, who needs candy when you can have these adorable little jack-o’-lanterns staring back at you? They’re not just cute, though – oh no. They’re packed with this savory, comforting shredded chicken and rice filling that’s seasoned just right. I remember making these for the first time a few years ago for a family Halloween party, and my nephew absolutely lost his mind over them. They were a huge hit, and now it’s a tradition!
Why You’ll Love These SHREDDED CHICKEN RICE STUFFED PEPPERS HALLOWEEN
You’re going to be obsessed with these! Here’s why:
- They’re SO easy to whip up, even on a busy weeknight!
- The jack-o’-lantern faces? Pure Halloween magic your whole family will adore.
- It’s a super satisfying meal that’s hearty and delicious – real comfort food!
- Plus, they’re a fantastic way to sneak some veggies into the kids (and yourself!).
Gather Your Ingredients for SHREDDED CHICKEN RICE STUFFED PEPPERS
Okay, to get these spooky little guys ready, you’ll want to make sure you have all your “ingredients for success” laid out! It’s pretty straightforward, and honestly, most of this stuff you probably already have in your pantry. My secret is using good ol’ orange or yellow bell peppers because they just scream Halloween, don’t they? And for the shredded chicken, feel free to use leftovers – it’s the best way to make this recipe super quick!
Here’s what you’ll need:
- 4 large bell peppers (orange or yellow are my go-to for that festive glow!)
- 1 tablespoon olive oil. You could also use avocado oil, whatever you’ve got handy.
- 1 pound boneless, skinless chicken breast, already cooked and shredded. Rotisserie chicken works like a charm here, or roast some up ahead of time.
- 1 cup cooked white rice. Basmati or jasmine always makes this feel a bit fancier, but plain white rice is totally fine too!
- 1/2 cup diced onion. A yellow onion is perfect here.
- 1/4 cup diced celery. It adds just a little something-something.
- 1/4 cup diced carrots. These cook up nice and soft in the filling.
- 1/4 cup tomato sauce. Just plain ol’ sauce, no fancy stuff needed.
- 1 teaspoon chili powder. This gives it a little warmth!
- 1/2 teaspoon cumin. Love the earthy flavor this brings.
- 1/4 teaspoon garlic powder. Because garlic makes everything better, right?
- Salt and black pepper to taste. You know how I feel about good kosher salt and fresh black pepper!
- Optional: Black olives, chopped or sliced, for those cute little jack-o’-lantern faces.
Essential Equipment for Making SHREDDED CHICKEN RICE STUFFED PEPPERS
You won’t need much fancy gear for these! Just a few basics will get you there. I always grab a good sharp knife for prepping the peppers, a sturdy cutting board, and a nice big mixing bowl so I can really get everything combined without making a mess. And of course, you’ll need a baking dish to hold all those adorable stuffed peppers while they bake up nicely!
Step-by-Step Guide: How to Prepare SHREDDED CHICKEN RICE STUFFED PEPPERS
Alright, let’s get down to business and make these adorable Halloween peppers! Don’t worry, it’s way easier than conjuring a ghost. Just follow along, and you’ll have a spooky good meal in no time.
Prepping the Peppers for Your SHREDDED CHICKEN RICE STUFFED PEPPERS
First things first, we gotta prep our pepper canvases! Grab your bell peppers – the orange and yellow ones are the cutest for this, really. Just carefully slice off the tops, like you’re giving them little hats. Then, reach in and scoop out all those seeds and the white pithy stuff. Nobody wants that in their jack-o’-lantern, right? Sometimes, if my peppers are a bit wobbly, I’ll slice a tiny bit off the bottom so they stand up straight in the baking dish. It’s a little trick that makes a big difference!
Creating the Flavorful SHREDDED CHICKEN RICE STUFFED PEPPERS Filling
Now for the yummy part! In a big bowl – seriously, the bigger the better so you don’t make *too* much of a mess – toss in your shredded chicken, cooked rice, diced onion, celery, and carrots. Pour in that tomato sauce and sprinkle in your chili powder, cumin, garlic powder, salt, and pepper. Now comes my favorite part: mixing it all up! I love to get my hands in there (after washing them, of course!) and really combine everything. It helps make sure all those delicious flavors are in every single bite. Give it a quick taste and add more salt or spices if you think it needs it. It’s *your* Halloween masterpiece!
Stuffing and Baking Your Festive SHREDDED CHICKEN RICE STUFFED PEPPERS
Okay, oven time! Go ahead and preheat it to 375°F (190°C). While that’s heating up, carefully spoon that fabulous chicken and rice mixture into each of your prepped peppers. Pack it in there, but don’t pack it *too* tight, or it won’t cook evenly. Then, arrange them in your baking dish. We’re aiming for about 30 to 40 minutes in the oven. You’ll know they’re ready when the peppers look tender and a little bit wrinkly, and that glorious filling is all hot and bubbly. Trust me, your whole house will smell amazing!
Adding the Halloween Jack-o’-Lantern Faces
This is the fun, festive finishing touch! If you’re going for the full jack-o’-lantern effect, grab those black olives. You might want to chop them a bit, or just slice them into little triangles for eyes and zigzag shapes for mouths. You can also use slivers for noses! Gently press these little olive faces onto the front of your stuffed peppers. They stick pretty well on their own once the peppers are warm, but if you’re worried, a tiny dab of cream cheese or even just a little bit of the tomato sauce mixture can help them adhere. Get creative with your designs – spooky, silly, it’s all good!
Getting these stuffed peppers *just* right is all about a few little secrets I’ve picked up over the years. You want them tender, not mushy, and the filling perfectly cooked. First off, picking the right peppers is key. Look for ones that are plump and firm, with a nice flat bottom so they don’t tip over. If they’re a bit round, don’t panic! A quick slice off the bottom usually does the trick.
Now, for that perfect texture, don’t overstuff them! Leave a little room at the top so the filling doesn’t ooze out too much during baking. Cooking them at the right temperature, 375°F (190°C), is crucial – it’s hot enough to soften the peppers relatively quickly without turning them to goo. If you love chicken and rice combos, you might also enjoy my Garlic Butter Chicken and Potatoes Skillet or these Greek Chicken Bowls!
Ingredient Notes and Delicious Substitutions
So, about those ingredients! I’m pretty flexible with this recipe, which is one of the things I love about it. If you don’t have white rice handy, brown rice works, though it might need a little extra cooking time. For the chicken, leftover rotisserie, baked, or even boiled chicken all work beautifully. Just make sure it’s shredded!
Now, if you’re looking for a vegetarian twist, no probleme! Swap out the chicken for a can of black beans or some cooked lentils. It makes for a super hearty and delicious meatless meal! Looking for more veggie-packed ideas? Check out my Greek Turkey Meatballs or this yummy Parmesan Spinach Mushroom Pasta Skillet!
Make-Ahead and Storage for Your Festive SHREDDED CHICKEN RICE STUFFED PEPPERS
One of the best things about these stuffed peppers is how darn easy they are to prep ahead of time! You can totally make the chicken and rice filling the day before and pop it in the fridge. Then, all you have to do come dinnertime is stuff those peppers and bake them. If you’ve got leftovers (which is rare in my house, but it happens!), just pop them into an airtight container in the fridge. They’ll keep for about 3-4 days. To reheat, I usually pop them back in the oven for about 15-20 minutes at 350°F (175°C) or until they’re nice and warm through. Microwaving works too, but sometimes the peppers can get a little soft that way.
Frequently Asked Questions about SHREDDED CHICKEN RICE STUFFED PEPPERS
Got questions about these spooky delights? I’ve got answers!
Can I use brown rice instead of white rice?
Absolutely! Brown rice works totally fine in these stuffed peppers. Just keep in mind that brown rice takes longer to cook, so make sure it’s fully tender before mixing it into the filling. You might need to cook it about 10-15 minutes longer than the package directions, or even pre-cook it a bit more than you would white rice. The texture will be a little chewier, which some people really love!
What other vegetables can I add to the filling?
Oh, get creative! I love throwing in some finely chopped zucchini, corn, or even a sprinkle of spinach. Mushrooms are great too, if you sauté them a bit first to get rid of excess moisture. Just chop them up small so they cook through nicely with the chicken and rice. It’s a fantastic way to use up whatever veggies you have lurking in the crisper drawer! A splash of apple cider vinegar can even add a nice little zing if you’re feeling adventurous!
How do I stop my peppers from getting soggy?
That’s a good question! A couple of things help. Make sure you’re not over-baking them – check them around the 30-minute mark! Also, if you have time, you can actually par-bake your peppers for about 10-15 minutes before stuffing them. Just pop them in the oven empty, then drain any water that collects. This helps them soften up a bit so they cook through with the filling without getting mushy. And remember that slicing a tiny bit off the bottom can help them stand up straight, which also prevents them from sitting in any liquid!
Can I make the filling ahead of time?
Yes, definitely! The filling for these SHREDDED CHICKEN RICE STUFFED PEPPERS is perfect for making a day in advance. Just mix everything together, cover it, and pop it in the fridge. Then, when you’re ready to cook, just stuff those peppers and bake away! It makes weeknight dinners or Halloween party prep so much easier. You could even do the whole stuffed pepper assembly the night before and just bake it when you’re ready.
Estimated Nutritional Information
Now, I’m no dietitians, but I do try to keep track of what goes into these delicious meals! For each serving of these SHREDDED CHICKEN RICE STUFFED PEPPERS HALLOWEEN, you’re looking at roughly 350 calories. It’s a pretty balanced meal, with about 30g of protein, 35g of carbs, and 10g of fat. Remember, these numbers are just estimates, and they can change a bit depending on the exact ingredients you use, especially if you get super creative with your substitutions! These are just great for a healthy weeknight dinner. For more inspiration on healthy eating, check out this natural Mounjaro recipe!
Share Your Festive SHREDDED CHICKEN RICE STUFFED PEPPERS Creations!
I seriously can’t wait to see what you all whip up with this recipe! If you make these adorable SHREDDED CHICKEN RICE STUFFED PEPPERS HALLOWEEN, please, PLEASE share a photo in the comments below or tag me on social media! I love seeing your spooky creations and hearing about your Halloween parties. You can always find out more about me here, or if you have any questions you couldn’t find answered, feel free to reach out. Happy haunting and happy cooking!
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Halloween Shredded Chicken Rice Stuffed Peppers
- Total Time: 60 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Bell peppers stuffed with shredded chicken, rice, and seasonings, shaped like jack-o’-lanterns for a festive Halloween meal.
Ingredients
- 4 large bell peppers (orange or yellow)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cooked and shredded
- 1 cup cooked white rice
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced carrots
- 1/4 cup tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Black olives for jack-o’-lantern faces
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, combine the shredded chicken, cooked rice, diced onion, celery, carrots, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
- Spoon the chicken and rice mixture evenly into the bell peppers.
- Place the stuffed peppers in a baking dish.
- Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
- If using, cut out jack-o’-lantern faces from black olives and press them onto the peppers before serving.
Notes
- You can use leftover cooked chicken for this recipe.
- Adjust seasonings to your preference.
- For a vegetarian option, substitute the chicken with black beans or lentils.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: stuffed peppers, shredded chicken, rice, halloween, jack-o-lantern, festive dinner, easy meal