These shredded chicken and rice stuffed peppers are a fun and easy dinner idea, especially around Halloween. You fill carved bell peppers with a mix of seasoned chicken, rice, black beans, and cheese. They’re simple to make, great for leftovers, and the jack-o’-lantern faces turn them into a festive meal your whole family will enjoy.
Why We Love This Shredded Chicken & Rice Stuffed Peppers Recipe
There are so many reasons why this recipe has become a seasonal staple. First and foremost, it’s incredibly easy. You don’t need to be a kitchen expert to pull it off. The chicken practically cooks itself in the slow cooker, and the filling comes together in just minutes.
Second, it’s the perfect way to repurpose leftovers. If you’ve made shredded taco chicken or Mexican rice earlier in the week, this dish is a creative and tasty way to give them a second life. It’s budget-friendly and reduces food waste.
But the real magic happens when you carve little faces into the bell peppers. Suddenly, dinner turns into a festive experience. Your kids will light up seeing jack-o’-lantern-style peppers on their plate. Even adults can’t resist the charm. It’s a tradition you’ll look forward to year after year.
Finally, this recipe is customizable. You can switch up the cheese, add more veggies, or swap out the beans. It’s flexible enough to make your own, and hearty enough to keep you full for hours.
Ingredients about Shredded Chicken & Rice Stuffed Peppers
You’ll find these ingredients are likely already in your kitchen or easy to grab at the store. Simple, everyday items come together to form a festive dinner that’s far from ordinary.
For the Shredded Taco Chicken (Slow Cooker):
- 2 boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 (10 oz) can diced tomatoes with green chilies
For the Stuffed Peppers:
- 4 large bell peppers (preferably orange for Halloween theme)
- 2 cups cooked Mexican-style rice
- 1 shredded chicken breast (from above recipe)
- 1 cup shredded cheddar cheese
- 1 (15 oz) can black beans, rinsed and drained
- Extra shredded cheese for topping (optional)
How to Make Shredded Chicken & Rice Stuffed Peppers Directions
You’ll want to start with the shredded chicken, which forms the heart of this recipe. The best part? You can let your slow cooker do all the work. Place your chicken breasts at the bottom of the crockpot, sprinkle them evenly with cumin, garlic salt, chili powder, and pepper. Then, pour the can of diced tomatoes with green chilies right over the top.
Cover the slow cooker and cook the chicken on low for 6 to 8 hours or on high for 4 to 6 hours. Once it’s done, use two forks to shred it directly in the sauce. The flavor from the spices and tomatoes will soak into the meat, making it juicy and full of taste.
While your chicken cooks, you can prep the peppers. Wash them thoroughly, then slice off the tops and carefully hollow out the insides. Remove all the seeds and the white pith. If you’re going for the Halloween touch, this is where the fun begins—grab a small paring knife and carve jack-o’-lantern faces into the sides of your peppers. Think triangle eyes, a spooky grin, or even a wink. Be gentle so you don’t cut too deep and risk tearing the pepper.
Bring a pot of water to a boil and gently place the peppers and their tops inside. Let them cook for about five minutes. This step softens them slightly, so they bake more evenly later on. Once they’re done, pull them out carefully and let them cool on a towel or plate.
Now it’s time to build the filling. In a large mixing bowl, combine two cups of cooked Mexican-style rice with one shredded chicken breast (or more, depending on your preference). Add a can of black beans and a cup of shredded cheddar cheese. Mix everything together until well blended.
Spoon the mixture into each cooled pepper, pressing down gently to make sure they’re filled to the top. Sprinkle extra cheese on top for that melted cheesy finish, and place the pepper tops back on like little lids.
Arrange your stuffed peppers in a baking dish and bake them at 350°F for about 30 minutes. The cheese should melt, and the peppers should be just tender enough to cut easily with a fork.
If you’re prepping ahead of time, you can wrap the stuffed peppers in plastic wrap and store them in the fridge. When you’re ready to cook, simply unwrap them and bake for about an hour at the same temperature.
How to Serve Shredded Chicken & Rice Stuffed Peppers
When it comes time to serve these peppers, you have a few fun options. You can present each one as its own complete meal, placing them individually on plates with a light drizzle of sour cream or a sprinkle of cilantro. The carved faces in the peppers make them pop visually, especially on a Halloween-themed dinner table.
For younger eaters, serve them alongside a cheese quesadilla or tortilla chips for dipping. You could even offer a small bowl of salsa or avocado on the side to add variety.
If you’re hosting a Halloween gathering, place the peppers in a cast-iron skillet or casserole dish and let guests scoop their own. They’ll love picking out their favorite “face” to eat.
Pair the meal with a crisp green salad or roasted vegetables to round it out. This meal doesn’t need anything fancy to shine—it’s wholesome, filling, and already packed with flavor.
Expert Tips: Shredded Chicken & Rice Stuffed Peppers
- Use Leftovers Wisely – If you already have cooked chicken or rice from another meal, this recipe is a great way to reinvent them without starting from scratch. Just add the spices and you’re set.
- Carve Carefully – When making the jack-o’-lantern faces, keep the designs simple. Intricate cuts might cause the peppers to collapse while baking. Stick to classic shapes for a clean look.
- Make It Ahead – You can prepare these a day in advance and keep them wrapped in the fridge. This makes dinner on a busy night (especially Halloween Eve) easy and stress-free.
- Customize the Filling – Add corn, chopped onions, or diced tomatoes to the filling if you like more texture. You can also swap in different cheeses like pepper jack, for a spicier kick.
- Double the Recipe – These freeze well, so go ahead and make a double batch. Wrap the extra peppers tightly and freeze. Reheat in the oven when you need a fast, no-fuss dinner.
How to Store Shredded Chicken & Rice Stuffed Peppers
Once your peppers are cooked, let them cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. When you’re ready to eat, reheat them in the oven at 350°F for 20–25 minutes or until warmed through.
If you want to store them longer, you can freeze the baked peppers. Wrap each one in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, thaw in the fridge overnight and bake until hot.
Variation of Shredded Chicken & Rice Stuffed Peppers
One of the best things about this recipe is how adaptable it is. You can easily make swaps based on what you have in your pantry or your dietary needs.
- Vegetarian Version: Skip the chicken and use more black beans or add lentils for protein. You can also include mushrooms or zucchini for extra flavor.
- Spicy Twist: Add diced jalapeños or a few dashes of hot sauce into the rice mixture if you enjoy heat.
- Different Grains: No rice? No problem. Use cooked quinoa, couscous, or cauliflower rice instead.
- Cheese Swap: Try mozzarella, Monterey Jack, or a Mexican blend for different textures and flavors.
- Mini Peppers: Use smaller peppers and make appetizer-sized portions for parties or game night.
The possibilities are endless, and you’ll find your own favorite version in no time.
FAQ
Can I make shredded chicken & rice stuffed peppers without a slow cooker?
Yes, you can cook the chicken on the stovetop or bake it in the oven. Just season it well and shred it once it’s fully cooked.
Do I need to pre-cook the peppers before stuffing them?
Boiling them for a few minutes helps soften the peppers and ensures they bake more evenly. It’s an optional step but highly recommended for best results.
Can I freeze shredded chicken & rice stuffed peppers?
Absolutely. They freeze beautifully. Just wrap them tightly and label them before freezing. Reheat from thawed in the oven.
What can I serve with these stuffed peppers?
They pair well with quesadillas, tortilla chips, salsa, or even a fresh salad. They’re also filling enough to stand alone.
Are these stuffed peppers spicy?
The spice level is mild, but you can adjust it by adding more chili powder, hot sauce, or jalapeños to the filling.
Shredded Chicken & Rice Stuffed Peppers
Equipment
- Slow Cooker
- Baking Dish
- Mixing Bowl
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 10 oz can diced tomatoes with green chilies
- 4 large bell peppers (preferably orange for Halloween theme)
- 2 cups cooked Mexican-style rice
- 1 shredded chicken breast (from slow cooker)
- 1 cup shredded cheddar cheese
- 1 15 oz can black beans (rinsed and drained)
- Extra shredded cheese for topping (optional)
Instructions
- Place chicken breasts in a slow cooker; sprinkle with cumin, garlic salt, chili powder, and pepper. Pour diced tomatoes over the top.
- Cover and cook on low for 6-8 hours or high for 4-6 hours. Once done, shred the chicken in the sauce with two forks.
- Prepare the bell peppers by washing, slicing off the tops, and removing seeds and pith. Carve jack-o’-lantern faces if desired.
- Boil the peppers in water for about 5 minutes to soften. Cool on a towel or plate.
- In a mixing bowl, combine cooked rice, shredded chicken, black beans, and cheddar cheese. Mix until well blended.
- Spoon the filling into each pepper, pressing down gently. Top with extra cheese if desired and replace the pepper tops.
- Arrange peppers in a baking dish and bake at 350°F for about 30 minutes until the cheese melts and peppers are tender.
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