Description
SHREDDED CHICKEN & RICE STUFFED PEPPERS (HALLOWEEN STYLE) are a festive and flavorful dish perfect for Halloween gatherings. Bursting with a savory filling of tender shredded chicken, creamy rice, and vibrant spices, these colorful bell peppers resemble cheerful jack-o’-lanterns. Easy to prepare and visually appealing, they promise to be the highlight of your dinner table while delighting even the pickiest eaters.
Ingredients
Scale
- 4 medium bell peppers (red, orange, yellow)
- 3 cups cooked shredded chicken
- 1 cup cooked rice (white or brown)
- 1 cup canned black beans (rinsed)
- 1 cup salsa (mild or spicy)
- 1 cup shredded cheddar cheese
- 2 tsp ground cumin
- 1 tsp paprika
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- In a pot of boiling water, cook chicken breasts for 15-20 minutes until fully cooked. Shred using two forks.
- In a large bowl, mix shredded chicken, cooked rice, black beans, salsa, half the cheese, cumin, and paprika until well combined.
- Cut tops off bell peppers and remove seeds. Generously fill each pepper with the mixture.
- Place stuffed peppers in the prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil, sprinkle remaining cheese on top, and bake for an additional 10-15 minutes until cheese is bubbly.
- Serve warm garnished with fresh cilantro or avocado slices if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (227g)
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Customize by adding corn or zucchini to the filling. Substitute chicken with turkey or use black beans for a vegetarian option. Leftovers can be stored in an airtight container in the fridge for up to four days.