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.

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)

Description

Festive Halloween-style bell peppers carved like jack-o-lanterns and stuffed with shredded taco chicken, Mexican rice, black beans, and cheese. Easy to prep ahead, kid-friendly, and perfect for spooky dinners or Halloween parties.

Ingredients

Scale

**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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Instructions

1. Add chicken breasts to the slow cooker.

2. Sprinkle cumin, garlic salt, chili powder, and black pepper over the chicken.

3. Pour diced tomatoes with green chilies on top.

4. Cover and cook on low for 6–8 hours or high for 4–6 hours.

5. Shred the chicken in the sauce and set aside.

6. Boil a large pot of water.

7. Cut the tops off the bell peppers and remove seeds and white ribs.

8. (Optional) Use a small knife to carve jack-o-lantern faces in the peppers.

9. Boil the peppers and tops for 5 minutes, then let cool.

10. Mix rice, shredded chicken, black beans, and cheese in a bowl.

11. Stuff the mixture into each pepper and top with extra cheese if desired.

12. Place pepper tops back on and arrange peppers in a baking dish.

13. Bake at 350°F for 30 minutes until heated through and cheese melts.

Notes

Originally created using leftover taco chicken.

Kid-approved and great for Halloween Eve dinner traditions.

To prep ahead, refrigerate the stuffed peppers wrapped in foil and bake later.

Serve with quesadillas or a fresh side salad.

Shredded chicken also works great in burrito bowls, tacos, and salads.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Halloween Recipes
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 stuffed pepper
Calories: 385
Sugar: 6g
Sodium: 820mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 7g
Protein: 30g
Cholesterol: 70mg