Jack-O'-Lantern Stuffed Peppers with Chicken and Rice

I'll never forget the first time Amy saw me carving faces into bell peppers. She was six, and her eyes got so big when I told her we were making jack-o'-lanterns we could actually eat for dinner. Bradley thought I'd lost it until he tasted them. Now? These shredded chicken and rice stuffed orange peppers are our official October dinner tradition, and honestly, they're way more fun than regular stuffed peppers.

What I love about this recipe is how it takes something we already make all the time – stuffed peppers – and turns it into something special for Halloween without any extra fuss. The kids get excited about the spooky faces, John loves that it's actually a real meal (not just candy and junk food), and I'm happy because it uses ingredients I usually have on hand.

These jack-o'-lantern peppers are packed with seasoned shredded chicken, perfectly cooked brown rice, black beans, and melted cheddar cheese, all tucked inside bright orange bell peppers with cute carved faces. They're festive, filling, and way easier than you'd think. Plus, if you're looking for more fun family meals, check out my Homemade Corn Dogs recipe – another kid favorite around here!

Jump to:

• Why You'll Love These Jack-O'-Lantern Stuffed Peppers
• Ingredients for Chicken and Rice Stuffed Orange Peppers
• How to Make Festive Halloween Stuffed Peppers
• Storage and Reheating Tips for Stuffed Bell Peppers
• Creative Variations for Chicken Stuffed Peppers
• Jack-O'-Lantern Stuffed Peppers FAQs
• Recipes You May Like
• Final Thoughts on These Halloween Stuffed Bell Peppers
• Jack-O'-Lantern Stuffed Peppers with Chicken and Rice

Why You'll Love These Jack-O'-Lantern Stuffed Peppers

• Perfect for Halloween dinner – Fun presentation that kids actually get excited about eating vegetables
• Uses simple ingredients – Chicken, rice, beans, and peppers you probably already have
• Wholesome and filling – Real food with protein, whole grains, and veggies in one dish
• Make-ahead friendly – Assemble them the day before and just bake when ready
• Customizable faces – Let kids help carve different expressions on each pepper
• Crowd-pleaser – Works for family dinners or Halloween parties with friends

Ingredients for Chicken and Rice Stuffed Orange Peppers

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 (½ cup for filling, ¼ cup for topping)
• Fresh Italian parsley, minced (for garnish)

I always use orange peppers for these because they look the most like real pumpkins, but honestly, any color works if that's what you have. Amy tried to convince me to make green monster peppers once, and they turned out pretty cute too!

How to Make Festive Halloween Stuffed Peppers

Prepare the Seasoned Chicken:

1. Place your shredded chicken in a medium-sized sauté pan over medium heat.

2. Sprinkle the cumin, garlic salt, ancho chili powder, smoked paprika, and black pepper over the chicken.

3. Mix everything together really well so the spices coat all the chicken evenly.

4. Add the can of diced tomatoes with green chilies and stir to combine.

5. Let it simmer for about 5 minutes so all those flavors can get friendly with each other.

6. Set the pan aside while you work on the rice.

Cook the Mexican-Style Rice:

7. Heat the olive oil in a medium-sized saucepan over medium heat.

8. Add the brown rice and cook, stirring pretty often, until it turns a nice golden color – this takes about 3-4 minutes.

9. Sprinkle in the cumin, garlic salt, and taco seasoning, then cook for another 30 seconds until it smells amazing.

10. Pour in the tomato sauce and chicken broth, then bring everything to a boil.

11. Once it's boiling, cover the pan, turn the heat down to low, and let it cook for 30 to 35 minutes until the rice is tender.

12. Fluff the rice with a fork and set it aside.

Here's something I learned the hard way: don't skip toasting the rice in oil before adding the liquid. It makes such a difference in flavor and keeps the grains from getting mushy!

Prepare Your Jack-O'-Lantern Peppers:

13. Bring a large pot of water to boil over high heat.

14. While the water heats up, rinse your peppers and slice off the tops (save these – they're the lids!).

15. Hollow out the insides of each pepper, removing all the seeds and that white stuff (the pith).

16. Using a small paring knife, carefully cut out jack-o'-lantern faces on each pepper – triangle eyes, a nose, and a spooky smile work great.

17. When your water is boiling, add the peppers and their tops and cook for about 5 minutes until they're tender but not too soft.

18. Remove the peppers from the hot water and immediately put them in a bowl of ice water to stop them from cooking more.

Bradley makes the scariest faces, while Amy always wants to give hers cute smiles. We usually end up with a whole pepper family with different personalities!

Assemble and Bake the Stuffed Peppers:

19. In a large bowl, combine your cooked rice, seasoned chicken, black beans, and ½ cup of the shredded cheddar cheese.

20. Mix everything together until it's well combined.

21. Fill each pepper with the chicken and rice mixture, packing it in gently but firmly.

22. Sprinkle the remaining ¼ cup of cheese on top of each filled pepper.

23. Put the pepper tops back on – they'll look like little jack-o'-lantern lids.

24. Place your peppers upright in a baking dish (I use a 9x13 inch pan).

25. Bake at 350°F for 30 minutes, or until the cheese is melted and bubbly and the peppers are as tender as you like them.

26. Garnish with minced fresh parsley and serve hot.

Storage and Reheating Tips for Stuffed Bell Peppers

These Halloween stuffed peppers keep really well, which is one reason I love making them.

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day!

To reheat, pop them in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual peppers for 2-3 minutes, though they won't stay quite as firm.

If you want to freeze them, assemble the peppers completely but don't bake them. Wrap each one individually in plastic wrap, then put them all in a freezer bag. They'll keep for up to 3 months. Bake from frozen at 350°F for about 50-60 minutes.

Creative Variations for Chicken Stuffed Peppers

Switch Up the Protein: Try ground beef seasoned with taco spices, or use leftover rotisserie chicken for an even faster version. Ground turkey works great too if you want something leaner.

Make It Vegetarian: Skip the chicken and double up on the black beans, or add cooked quinoa for extra protein. Amy's friend who's vegetarian loved these at our Halloween party last year!

Change the Rice: White rice cooks faster (use 1-½ cups broth and cook for 15-20 minutes). Or try cauliflower rice for a low-carb option – just sauté it separately and mix with the other ingredients.

Adjust the Spice Level: These are pretty mild as written, which works for my kids. If you want more heat, add diced jalapeños to the filling or use hot taco seasoning.

Different Cheese Options: Monterey Jack, pepper jack, or Mexican blend cheese all work beautifully here. Sometimes I mix cheddar with a little cream cheese for extra creaminess.

Jack-O'-Lantern Stuffed Peppers FAQs

Recipes You May Like

• Mongolian Beef – Another family favorite with amazing Asian-inspired flavors
• The Best Meatloaf Recipe – Comforting dinner that's perfect for fall nights
• Witches Brew Chex Mix – Fun Halloween snack to serve alongside these peppers

Final Thoughts on These Halloween Stuffed Bell Peppers

These jack-o'-lantern chicken and rice stuffed peppers have become such a special October tradition in our house. They're fun to make with kids, they taste amazing, and they're actually good for you – which feels like winning the dinner lottery during Halloween season.

What I really love is how they bring everyone together in the kitchen. Amy helps me carve the faces (with supervision, of course), Bradley's in charge of seasoning the chicken, and John usually handles getting everything stuffed and ready for the oven. It's one of those meals where the process is almost as fun as eating them.

So whether you're planning a Halloween dinner party, looking for festive weeknight meals in October, or just want to make vegetables more exciting for your kids, give these a try. They're honestly so much easier than they look, and the smiles on everyone's faces when you bring these to the table? Worth every minute.

Pin this recipe to your Halloween board so you can find it when October rolls around. And let me know in the comments what kind of faces your family carves into their peppers!

Print