Shredded Chicken Rice Stuffed Peppers

Name: Shredded Chicken Rice Stuffed Peppers – Fun Halloween Dinner
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: **For the Shredded Taco Chicken:**; 2 chicken breasts; 1 teaspoon cumin; 1 teaspoon garlic salt; 1 teaspoon chili powder; 1/2 teaspoon black pepper; 1 can diced tomatoes with green chilies; **For the Stuffed Peppers:**; 4 bell peppers (any color); 2 cups cooked Mexican rice; 1 shredded chicken breast (from above); 1 cup shredded cheddar cheese; 1 can black beans, rinsed and drained; Extra cheese for topping (optional)

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These shredded chicken rice stuffed peppers Halloween style are a Halloween dinner favorite at our house. The bell peppers are hollowed and carved like mini jack-o-lanterns, then filled with a warm, flavorful mix of shredded taco chicken, Mexican rice, beans, and cheese. It all started as a way to use up taco night leftovers, but now it’s a must-make every spooky season.

Not only are they kid-approved and surprisingly easy, but you can also prep them ahead of time. They’re perfect for parties or a cozy pre-trick-or-treat meal that’s equal parts silly and satisfying.

Why You’ll Love Shredded Chicken Rice Stuffed Peppers Halloween Style

These shredded chicken rice stuffed peppers Halloween style check all the boxes:

They look festive and playful on the dinner table
You can customize the filling with what you have on hand
They’re great for making ahead or freezing
Perfect for both grown-ups and little goblins
An exciting way to reuse slow cooker taco chicken

Also, they’re ideal for parties and keep well for leftovers. Whether you’re hosting or just feeding your crew before heading out, this one’s a hit.

shredded chicken rice stuffed peppers halloween style with whole orange bell peppers

Ingredients for Shredded Chicken Rice Stuffed Peppers Halloween Style

For the Shredded Taco Chicken:

2 chicken breasts
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1 can diced tomatoes with green chilies

For the Stuffed Peppers:

4 bell peppers (orange for jack-o-lanterns, or mix of colors)
2 cups cooked Mexican rice
1 shredded chicken breast (from above)
1 cup shredded cheddar cheese
1 can black beans, rinsed and drained

Substitutions:
Swap cheddar for Monterey Jack or a Mexican blend. Use pinto beans instead of black beans. Brown rice works well too.

How to Make Shredded Chicken Rice Stuffed Peppers Halloween Style

Make the Slow Cooker Shredded Taco Chicken

Start by placing your chicken breasts in a slow cooker. Sprinkle the cumin, garlic salt, chili powder, and pepper over the top. Pour in the can of diced tomatoes with green chilies.

Cover and cook on low for 6–8 hours or high for 4–6. When it’s done, shred the chicken with two forks right in the sauce. Let it sit in the juices so it stays flavorful.

Prepare and Carve the Peppers

While the chicken cooks, bring a large pot of water to a boil.

Rinse the bell peppers. Cut off the tops (set these aside) and scoop out the seeds and white parts.

If you’re going for the Halloween vibe, carve little jack-o-lantern faces into each pepper using a small paring knife. Be gentle so they don’t tear.

Boil the peppers and their tops for about 5 minutes to soften slightly. Then set them on a towel to cool.

Mix the Filling and Stuff the Peppers

In a large bowl, mix 2 cups of cooked Mexican rice, one shredded chicken breast, black beans, and 1 cup of shredded cheese.

Spoon the filling into each cooled pepper until it’s nice and full. Sprinkle a bit more cheese on top if you’d like. Place the pepper “lids” back on for the full pumpkin effect.

shredded chicken rice stuffed peppers halloween style filling with beans and cheese

Bake and Serve

Preheat your oven to 350°F.

Place the stuffed peppers upright in a baking dish. Bake uncovered for 30 minutes, or until the cheese melts and the filling is warmed through.

Make-ahead tip:
Wrap the peppers in foil and refrigerate them before baking. When ready, bake unwrapped for about 1 hour at 350°F.

shredded chicken rice stuffed peppers halloween style served with tortilla

Recipe Tips & Variations

Want to make things easier on Halloween day? Cook the shredded chicken and rice the day before. Carve and boil the peppers in the morning. Then just stuff and bake when you’re ready.

If you’re serving a crowd, you can double the recipe and arrange the peppers in a casserole dish for a party-friendly tray.

Serve with a warm side like a quesadilla or even some gluten-free Halloween brownies for spooky treats for dessert.

The shredded taco chicken is also great for easy crockpot burrito bowls with shredded chicken, tacos, or a quick lunch salad.

Try mixing in corn, jalapeños, or diced red onion for extra flavor. This recipe is flexible, so don’t be afraid to play with the filling based on what’s in your fridge.

shredded chicken rice stuffed peppers halloween style in baking dish

FAQ

How do you make stuffed peppers with rice and chicken?

Cook the chicken and rice separately, then mix them with beans and cheese. Hollow out the peppers, fill them with the mixture, and bake until everything is hot and melty.

How to make peppers stuffed with rice?

You can use plain rice or Mexican rice. Combine it with your favorite add-ins like beans, veggies, and cheese. Stuff the mixture into softened peppers and bake until heated through.

What is a good filling for stuffed peppers?

Good fillings include rice, shredded chicken, ground beef, black beans, corn, cheese, and salsa. You can get creative based on what your family likes.

Do you have to boil peppers before stuffing them?

Boiling them first helps soften the peppers so they bake more evenly. It also makes carving faces easier if you’re doing a Halloween version.