These Shredded Chicken & Rice Stuffed Peppers (Halloween Style) are a festive Halloween twist on a family favorite! Carved to look like Jack-o’-lanterns, these delicious stuffed peppers are filled with a hearty mixture of shredded chicken, rice, black beans, corn, and spices, making them a perfect, fun, and nutritious meal for the whole family. Enjoy this spooky dinner idea that’s as tasty as it is visually appealing!
Ingredients:
4 large orange bell peppers
1 1/2 cups cooked shredded chicken
1 cup cooked rice
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh, canned, or frozen)
1/4 cup salsa
1/2 cup shredded cheddar cheese
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
Olive oil for brushing
Directions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Use a small knife to carve fun Jack-o’-lantern faces into the sides of the peppers for that spooky look. Brush the outside of the peppers lightly with olive oil to help them roast beautifully.
Make the Filling: In a large bowl, combine the cooked shredded chicken, cooked rice, black beans, corn, shredded cheddar cheese, salsa, cumin, smoked paprika, salt, and pepper. Mix until well combined.
Stuff the Peppers: Fill each carved bell pepper with the chicken and rice mixture, packing it tightly. Place the tops back on the peppers.
Bake: Arrange the stuffed peppers upright in a baking dish. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
Serve: Remove from the oven and serve warm. Enjoy these fun and flavorful stuffed peppers as part of your Halloween dinner tradition!
Serving Tips:
Presentation: Serve the stuffed peppers on a colorful platter, garnished with fresh herbs like cilantro or parsley for a pop of color.
Accompaniments: Pair the stuffed peppers with a side salad or some tortilla chips and salsa for added crunch and flavor.
Dipping Sauce: Consider serving with a side of ranch dressing, guacamole, or sour cream for dipping.
Meal Prep: These stuffed peppers are perfect for meal prep! Consider making a larger batch and enjoy them throughout the week.
Family Fun: Involve the kids in the carving process to make it a fun family activity, turning dinner into a playful event.
Storage Tips:
Refrigeration: Store any leftover stuffed peppers in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
Freezing: If you want to prepare them in advance, you can freeze the uncooked stuffed peppers. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. To cook from frozen, bake them straight from the freezer, adding an additional 10-15 minutes to the cooking time.
Reheating: To reheat leftovers, place the stuffed peppers in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also use the microwave, heating them for 2-3 minutes, depending on your microwave’s power.
Avoid Soggy Peppers: If storing for later, avoid adding too much liquid (like salsa) to the filling, as this can make the peppers soggy upon reheating.
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FAQs:
Can I use different colored bell peppers for this recipe?
Yes! While orange bell peppers are perfect for creating Jack-o’-lanterns, you can use any color of bell pepper (such as red, yellow, or green) for this recipe. Each color offers a slightly different flavor, so feel free to mix and match according to your preference.
Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare the stuffed peppers in advance. Simply assemble them and store them in the refrigerator for up to 24 hours before baking. You can also freeze uncooked stuffed peppers for up to 3 months. When you’re ready to bake, cook them straight from frozen, adding a few extra minutes to the baking time.
What can I substitute for shredded chicken?
If you’re looking for alternatives to shredded chicken, consider using shredded rotisserie chicken for convenience, cooked ground turkey or beef for a different flavor, or plant-based proteins like quinoa, lentils, or black beans for a vegetarian option. These substitutions will still provide a hearty and satisfying filling.
How do I store leftovers?
Leftover stuffed peppers should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave them for 2-3 minutes. If you want to freeze leftovers, wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months.
Conclusion:
These Shredded Chicken & Rice Stuffed Peppers are not only a festive Halloween treat but also a nutritious and delicious meal that the whole family will enjoy. With a bit of creativity and some simple ingredients, you can create a Halloween dinner that’s as fun to make as it is to eat. So grab your bell peppers, and get ready to carve out some delicious fun this Halloween!
📖 Recipe:
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Shredded Chicken & Rice Stuffed Peppers (Halloween Style)
- Total Time: 45 minutes
- Yield: 4 stuffed peppers
- Diet: Gluten Free
Description
As Halloween approaches, it’s the perfect time to get creative in the kitchen with festive recipes that are both fun and delicious. These Shredded Chicken & Rice Stuffed Peppers take on a spooky twist by transforming ordinary bell peppers into Jack-o’-lanterns! With a hearty blend of shredded chicken, rice, and spices, this meal is not only satisfying but also a great way to celebrate the spooky season with the whole family.
Ingredients
4 large orange bell peppers
1 1/2 cups cooked shredded chicken
1 cup cooked rice
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh, canned, or frozen)
1/2 cup shredded cheddar cheese
1/4 cup salsa
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
Olive oil for brushing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Carve Jack-o’-lantern faces into the sides and brush the outside with olive oil.
- Make the Filling: In a bowl, mix the shredded chicken, cooked rice, black beans, corn, cheddar cheese, salsa, cumin, smoked paprika, salt, and pepper until combined.
- Stuff the Peppers: Fill each carved pepper with the chicken and rice mixture, packing it tightly. Replace the tops.
- Bake: Place the stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes, or until the peppers are tender.
- Serve: Remove from the oven and serve warm.
Notes
For a vegetarian option, substitute shredded chicken with quinoa or additional beans.
These stuffed peppers can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.
Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 4 stuffed peppers
- Calories: 320 kcal
