These shredded chicken & rice stuffed orange peppers with carved jack-o'-lantern faces are the perfect Halloween dinner idea!
Last October, Emily came home from school talking about how her friend's mom made "scary peppers" for Halloween dinner. I wasn't really sure what she meant until she drew me a picture - jack-o'-lantern faces carved into orange peppers!
That weekend, we headed to the farmer's market and picked up the biggest orange bell peppers we could find. What started as a fun Halloween activity turned into one of our go-to fall dinner recipes.
The combination of seasoned chicken, perfectly spiced rice, and melted cheddar cheese creates the most satisfying meal. Plus, there's something magical about cutting those little jack-o'-lantern faces - Emily still insists on helping with that part every single time!
Speaking of fall comfort food, if you're looking for more seasonal dinner ideas, you'll absolutely love our creamy garlic parmesan chicken - it's become our other October favorite.
Why You Will Love This Jack-o'-lantern Recipe
- Quick prep time - Most of the work happens while everything cooks, making this perfect for busy weeknights
- Kid-friendly fun - Children love helping carve the faces and seeing the final spooky result
- Complete meal - Protein, vegetables, and grains all in one adorable package
- Make-ahead friendly - Assemble in the morning and pop in the oven when you get home
- Customizable spice level - Adjust the seasonings to match your family's taste preferences
- Uses simple ingredients - Everything you need is probably already in your pantry
Ingredients For Shredded Chicken & Rice Stuffed Orange Peppers
For the Chicken:
- 2-½ cups cooked chicken, shredded
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon ancho chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 (10-ounce) can diced tomatoes with green chilies
For the Rice:
- 1 tablespoon olive oil
- 1 cup uncooked brown rice
- ½ cup tomato sauce
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon taco seasoning
For the Peppers:
- 4 large orange bell peppers
- 1 (15-ounce) can black beans, rinsed
- ¾ cup shredded sharp cheddar, divided into ½ cup and ¼ cup
- Fresh Italian parsley, minced (for garnish)
Instructions For Making Halloween Stuffed Peppers
Preparing the Seasoned Chicken
- Place shredded chicken in medium-sized sauté pan over medium heat.
- Sprinkle with cumin, garlic salt, ancho chili powder, smoked paprika and black pepper. Mix well to coat evenly.
- Add can of diced tomatoes with green chilies.
- Simmer for 5 minutes, stirring occasionally. Set aside.
Making the Perfectly Spiced Rice
- Heat olive oil in medium-sized saucepan over medium heat.
- Add brown rice and cook, stirring often, until it turns golden brown (about 3-4 minutes).
- Add cumin, garlic salt and taco seasoning. Cook for 30 seconds, until fragrant.
- Add tomato sauce and chicken broth; bring mixture to a boil.
- Cover pan, reduce heat to low and cook for 30 to 35 minutes until rice is tender.
- Fluff rice with fork and set aside to cool slightly.
Preparing the Jack-o'-lantern Peppers
- Bring large pot of water to boil over high heat.
- Rinse orange bell peppers, slice off tops, and hollow out insides completely. Remove all seeds and white pith.
- Using small paring knife, carefully cut out jack-o'-lantern face on each pepper - triangle eyes and a zigzag or curved mouth work best!
- When water boils, add peppers and tops. Cook for about 5 minutes or until peppers are slightly tender but still hold their shape.
- Remove peppers from water and immediately place in an ice bath to stop cooking and cool completely.
Assembling Your Halloween Creation
- In large bowl, combine cooked rice, seasoned shredded chicken, ½ cup shredded cheddar cheese and black beans. Mix gently but thoroughly.
- Fill each pepper generously with the chicken and rice mixture, packing it down slightly.
- Top each stuffed pepper with remaining ¼ cup shredded cheddar cheese.
- Replace pepper tops back on top of each pepper - they should sit like little hats!
- Place peppers upright in baking dish (use a muffin tin if they won't stand properly).
- Bake at 350°F for 30 minutes, or until cheese is melted and peppers reach your desired tenderness.
- Remove from oven and garnish with minced fresh parsley before serving.
Storage & Reheating Your Stuffed Orange Peppers
Store leftover jack-o'-lantern stuffed peppers in the refrigerator for up to 4 days in airtight containers. The flavors actually get better overnight as everything melds together!
For reheating, place peppers in a baking dish with a splash of chicken broth and cover with foil. Heat at 350°F for 15-20 minutes until warmed through.
You can also freeze these for up to 3 months. Wrap individually in plastic wrap, then place in freezer bags. Thaw overnight in the refrigerator before reheating.
The cheese might separate slightly when reheated, but it still tastes great. I actually prefer them the next day - is that weird?
Tips For Perfect Halloween Stuffed Peppers
- Choose the right peppers - Look for peppers that can stand upright on their own. Sometimes I trim just a tiny bit off the bottom to create a flat base.
- Don't skip the ice bath - This stops the cooking process and keeps your peppers from getting mushy during baking.
- Get creative with faces - Emily loves making different expressions on each pepper. Some years we do happy faces, other years we go full spooky!
- Use rotisserie chicken - This is my secret for quick weeknight dinners. Just shred up a store-bought rotisserie chicken and you're halfway done.
- Make it your own - Add corn, different beans, or switch up the cheese. We've tried pepper jack for extra kick!
- Double the recipe - These freeze beautifully, so I often make extra for busy nights later in the season.
What's your family's favorite way to celebrate Halloween in the kitchen?
Jack-o'-lantern Stuffed Peppers Recipe Variations
Mexican Street Corn Version: Add frozen corn, cotija cheese, and a squeeze of lime to the filling. Top with cilantro instead of parsley.
Italian Style: Replace taco seasoning with Italian herbs, use marinara instead of tomato sauce, and top with mozzarella and parmesan.
Breakfast Version: Use scrambled eggs instead of chicken, add breakfast sausage, and top with breakfast potatoes mixed into the rice.
Vegetarian Option: Skip the chicken and double the black beans, or add cooked ground turkey or plant-based protein.
Spicy Version: Add diced jalapeños to the filling and use pepper jack cheese instead of cheddar.
The possibilities are honestly endless with this base recipe!
Halloween Stuffed Peppers Frequently Asked Questions
Yes, use white rice with reduced cooking time (15-20 minutes) and less liquid (1.5 cups broth instead of 2 cups).
Orange peppers are traditional for the Halloween theme, but yellow peppers work well too. Red peppers are less authentic but still delicious.
Yes, assemble completely and refrigerate up to 24 hours before baking. Add 10-15 extra minutes to baking time if cooking from cold.
Trim a small slice from the bottom of each pepper to create a flat base, or nestle them in a muffin tin for extra support during baking.
Recipes You May Like
- Creamy Garlic Parmesan Chicken - Another family-favorite fall dinner that pairs perfectly with roasted vegetables
- Sweet Potato Chili - A cozy autumn soup that's just as festive and satisfying as these stuffed peppers
- Old Fashioned Baked Macaroni and Cheese - The ultimate comfort food side dish for your Halloween dinner spread
Conclusion
These shredded chicken & rice stuffed orange peppers have become such a fun tradition in our house. Every October, Emily starts asking when we're going to make our "scary peppers" again, and honestly, I look forward to it just as much as she does.
The combination of perfectly seasoned chicken, flavorful rice, and melted cheese wrapped up in those adorable carved faces makes dinner feel like a celebration. Plus, it's one of those recipes where you feel like you're getting away with something - the kids think they're eating fun Halloween food, but you know they're getting a nutritious, well-balanced meal.
Whether you're planning a Halloween party, need a festive family dinner, or just want to bring some seasonal fun to your table, these jack-o'-lantern stuffed peppers are sure to be a hit. Don't forget to save this recipe to Pinterest so you can find it again next October!
Happy Halloween cooking!
Shredded Chicken & Rice Stuffed Orange Peppers
Equipment
- Medium-sized sauté pan
- Medium-sized saucepan
- Baking dish
- Small paring knife
Ingredients
Chicken
- 2.5 cups cooked chicken shredded
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon ancho chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon freshly ground black pepper
- 1 diced tomatoes with green chilies 10-ounce can
Rice
- 1 tablespoon olive oil
- 1 cup uncooked brown rice
- 0.5 cup tomato sauce
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon taco seasoning
Peppers
- 4 large orange bell peppers
- 1 black beans 15-ounce can, rinsed
- 0.75 cup shredded sharp cheddar cheese divided into ½ cup and ¼ cup
- fresh Italian parsley minced, for garnish
Instructions
- Place shredded chicken in medium-sized sauté pan over medium heat.
- Sprinkle with cumin, garlic salt, ancho chili powder, smoked paprika and black pepper. Mix well to coat evenly.
- Add can of diced tomatoes with green chilies.
- Simmer for 5 minutes, stirring occasionally. Set aside.
- Heat olive oil in medium-sized saucepan over medium heat.
- Add brown rice and cook, stirring often, until it turns golden brown (about 3-4 minutes).
- Add cumin, garlic salt and taco seasoning. Cook for 30 seconds, until fragrant.
- Add tomato sauce and chicken broth; bring mixture to a boil.
- Cover pan, reduce heat to low and cook for 30 to 35 minutes until rice is tender.
- Fluff rice with fork and set aside to cool slightly.
- Bring large pot of water to boil over high heat.
- Rinse orange bell peppers, slice off tops, and hollow out insides completely. Remove all seeds and white pith.
- Using small paring knife, carefully cut out jack-o'-lantern face on each pepper - triangle eyes and a zigzag or curved mouth work best!
- When water boils, add peppers and tops. Cook for about 5 minutes or until peppers are slightly tender but still hold their shape.
- Remove peppers from water and immediately place in an ice bath to stop cooking and cool completely.
- In large bowl, combine cooked rice, seasoned shredded chicken, ½ cup shredded cheddar cheese and black beans. Mix gently but thoroughly.
- Fill each pepper generously with the chicken and rice mixture, packing it down slightly.
- Top each stuffed pepper with remaining ¼ cup shredded cheddar cheese.
- Replace pepper tops back on top of each pepper - they should sit like little hats!
- Place peppers upright in baking dish (use a muffin tin if they won't stand properly).
- Bake at 350°F for 30 minutes, or until cheese is melted and peppers reach your desired tenderness.
- Remove from oven and garnish with minced fresh parsley before serving.
