Halloween Stuffed Peppers | Easy Chicken & Rice Dinner Recipe

There’s something magically cozy about these Halloween Stuffed Peppers—imagine carving jack-o’-lantern faces into bright bell peppers, filling them with warm, cheesy chicken and rice, and baking until everything is gently pulled together. This recipe is all about easy pantry ingredients, beginner-friendly steps, and fall-time nostalgia – perfect for a family dinner or a fun twist on Halloween night. It feels like a hug in dinner form.

Ingredients You’ll Need

• 4 large bell peppers (orange, yellow, or mixed colors), tops cut off, seeds removed
• 2 cups cooked rice (white or brown)
• 2 cups shredded cooked chicken (rotisserie or leftover)
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 1 tsp ground cumin
• 1 tsp garlic salt (or regular salt)
• 1 tsp chili powder (adjust to taste)
• ½ tsp black pepper
• 1 cup shredded cheddar cheese (plus extra for topping)
• Optional: ½ cup canned black beans, rinsed and drained

Step-By-Step Instructions

1. Preheat & Prep
   Preheat your oven to 180 °C (350 °F). Meanwhile, hollow out the bell peppers as if carving mini jack-o-lanterns—this is where the fun begins.
2. Mix the Filling
   In a large mixing bowl, combine —cooked rice, shredded chicken, the can of diced tomatoes with chilies (undrained), spices (cumin, garlic salt, chili powder, black pepper)—and cheddar cheese. Stir until everything is well blended. If using, fold in black beans.
3. Stuff the Peppers
   Gently spoon the chicken-rice mixture into each bell pepper until generously filled. You’ll see that cozy, tight fit—like dressing up a pumpkin for dinner.
4. Bake to Melty Perfection
   Place the stuffed peppers standing upright in a baking dish. Sprinkle a little extra cheese on top of each pepper. Bake for about 30 minutes, until the peppers are tender and the cheese is melted and bubbly.
5. Finish & Serve
   Let them rest just a few minutes out of the oven—this helps everything settle. Then, serve warm, bright, and brimming with fall flavor.

Small Tip: If peppers are very firm, blanch them in simmering water for 3–5 minutes before stuffing to take off the edge and ensure tender bites.

Helpful Notes & Tips

• Spice Level: Keep it mild by sticking to the base spices—add a pinch of red pepper flakes or a splash of hot sauce if you like extra heat.
• Storage: Leftovers keep beautifully in the fridge (covered) for up to 3 days. Reheat gently in the oven or microwave—cover with foil to prevent cheese from drying.
• Make-Ahead: Assemble in advance, keep covered in the fridge, and bake when ready—perfect for busy evenings.
• Rice Tip: Day-old rice works great: it keeps the filling firmer (less mushy) than freshly made rice.

Recipe Variations

1. Swap the Protein
   • Use ground turkey or lean ground beef—brown it with a bit of onion and garlic, then mix with rice and tomatoes for a hearty twist.
2. Adjust the Heat or Flavor
   • Use smoked paprika or chipotle powder instead of chili powder for smoky richness.
   • Or stir in a spoonful of green salsa for tangy zip.
3. Lighter or Creamy Alternatives
   • Swap cheddar for low-fat pepper jack or Monterey Jack for milder creaminess.
   • For a lighter version, mix in Greek yogurt (¼ cup) instead of some cheese—still cozy, but with a tangy twist.

Serving Suggestions

• Serve with a simple green side salad dressed in citrus-olive oil to brighten the plate.
• A dollop of sour cream or spoonful of guacamole on top adds creamy richness.
• Pair with warm crusty bread or garlic bread to soak up every delicious bit.
• For extra harvest vibes, scatter toasted pumpkin seeds or chopped cilantro over the top before serving.

Recipe info

Conclusion

These Halloween Stuffed Peppers are kitchen magic—easy, flavorful, and heartwarmer-certified. Perfect for falling-leaf evenings, cozy mealtimes, or carving memories with loved ones. Gather around, take that first cheesy bite, and enjoy the comfort—and a little spooky sparkle—of a homemade, family-style dinner. Happy Halloween and happy cooking!