I still remember the first time I made these Shredded Chicken & Rice Stuffed Peppers (Halloween Style). It was two days before our annual family Halloween bash, and I had no clue what to bring. I was flipping through notes, thinking maybe chili or sliders but then I spotted some bell peppers on the counter, and the idea hit me: edible jack-o’-lanterns. Within an hour, my kitchen smelled like cumin and cheddar, and my peppers had goofy carved faces that made my niece laugh out loud.
Hi, I’m Shaym, the cook and creator behind SoolFood and if you love meals that are just as fun to make as they are to eat, these spooky stuffed peppers are about to become a fall favorite.
Why You’ll Love These Halloween Stuffed Peppers
These Halloween-inspired stuffed peppers are more than just adorable. They’re hearty, protein-packed, and totally customizable. Whether you’re planning a Halloween dinner, potluck, or meal prep for the week, these peppers are a go-to. Each one is filled with a savory mix of shredded chicken, rice, black beans, corn, and melty cheese, all seasoned to perfection.
You can carve faces into the peppers for extra fun, but even without them, this dish delivers major flavor. And if you want something equally satisfying later in the week, check out our High-Protein Casserole Recipes for more cozy dinner ideas.
Ingredients You’ll Need
- 4 large bell peppers (orange and red give that classic Halloween look)
- 2 cups cooked shredded chicken (leftover rotisserie chicken works great!)
- 1 ½ cups cooked rice (white, brown, or cauliflower rice if you’re low-carb)
- 1 cup canned black beans, drained and rinsed
- 1 cup sweet corn (frozen or canned)
- 1 ½ cups shredded cheddar or Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp chili powder (or more if you like heat)
- Salt and pepper to taste
- Olive oil for brushing
- Optional: sour cream, avocado, hot sauce for serving
Step-by-Step Instructions
- Prep the Peppers
Preheat your oven to 375°F (190°C). Cut the tops off your bell peppers and scoop out the seeds and membranes. If you’re going for the Halloween effect, use a small knife to carve simple jack-o’-lantern faces on one side of each pepper. - Make the Filling
In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, 1 cup of cheese, and all your spices. Mix everything well until the filling looks evenly combined. - Stuff and Top
Lightly brush the outside of the peppers with olive oil. Stuff each pepper full of the chicken and rice mixture, then top with the remaining shredded cheese. - Bake
Place the stuffed peppers in a baking dish. Add about ¼ cup of water to the bottom of the dish to help steam them. Cover loosely with foil and bake for 25 minutes. Then, remove the foil and bake another 10 minutes until the cheese is melted and bubbly. - Serve Warm
Serve immediately with your favorite toppings like sour cream or avocado slices. You’ll love the contrast between the tender pepper and the gooey filling.
Make It Your Own
This recipe is easy to adapt:
- Use quinoa or farro instead of rice.
- Swap in shredded turkey or ground beef.
- Make it vegetarian by replacing the chicken with sautéed mushrooms or lentils.
- Add jalapeños or hot sauce for a kick of heat.
If you’re already a fan of high-protein dinners, you’ll also enjoy our Easy and Flavorful Chicken Quesadilla Recipe or whip up some Chicken Breakfast Sausage to repurpose leftovers.
Tips for Halloween Hosting
- Get the kids involved: Let them help carve faces in the peppers.
- Serve on a platter of “spooky” black rice for drama.
- Pair with a Halloween punch or a themed dessert for a full festive meal.
- Prep ahead: You can make the filling a day early and store it in the fridge.
Why It Works for the Whole Family
These Shredded Chicken & Rice Stuffed Peppers (Halloween Style) aren’t just fun. They’re balanced. You’ve got lean protein, whole grains, fiber from the beans, and vibrant veggies. And unlike sugar-heavy Halloween snacks, these actually leave you full and energized.
Whether you’re feeding picky eaters or foodies, these peppers win every time.