These shredded chicken and rice stuffed peppers are a cozy, colorful dinner with a fun Halloween look. They are simple to make, family-friendly, and easy to dress up for a festive table.
Shredded Chicken Stuffed Peppers
Equipment
- 1 Skillet
- 1 Baking Dish
- 1 Foil
Ingredients
- 4 large bell peppers any color, tops sliced and seeds removed
- 2 cups cooked shredded chicken
- 2 cups cooked rice
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 0.5 cup diced onion
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 2 tablespoons chopped parsley optional
Instructions
- Preheat the oven to 375°F. Slice the tops off the peppers, remove the seeds, and if you want a Halloween look, carefully cut small eyes and mouths into the sides of the peppers.
- Warm the olive oil in a skillet over medium heat. Add the onion and cook until soft, then stir in the garlic, shredded chicken, cooked rice, marinara sauce, Italian seasoning, salt, and pepper. Cook just until everything is heated through.
- Set the peppers upright in a baking dish. Spoon the chicken and rice mixture into each pepper, packing it in gently. Top with mozzarella cheese.
- Add a small splash of water to the bottom of the dish, then cover with foil. Bake for 30 minutes, uncover, and bake for another 10 to 15 minutes until the peppers are tender and the cheese is bubbly.
- Finish with chopped parsley if you like, then serve right away while the peppers are hot and melty.
Notes
Why You’ll Love This Stuffed Peppers
These peppers bring together tender chicken, fluffy rice, and melty cheese in one satisfying bake. They are a great way to use up leftovers, and the carved pepper faces make them extra fun for October dinners.
Stuffed Peppers Ingredients & Substitutions
- 4 large bell peppers, any color, tops sliced and seeds removed
- 2 cups cooked shredded chicken
- 2 cups cooked rice
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley, optional
If you want a little extra flavor, add a spoonful of salsa, a handful of spinach, or swap mozzarella for cheddar. You can also use brown rice, jasmine rice, or a rice blend.
Step-by-Step Instructions to Make Stuffed Peppers
Step 1, Prepare the peppers
Preheat the oven to 375°F. Slice the tops off the peppers, remove the seeds, and if you want a Halloween look, carefully cut small eyes and mouths into the sides of the peppers.
Step 2, Cook the filling
Warm the olive oil in a skillet over medium heat. Add the onion and cook until soft, then stir in the garlic, shredded chicken, cooked rice, marinara sauce, Italian seasoning, salt, and pepper. Cook just until everything is heated through.
Step 3, Fill the peppers
Set the peppers upright in a baking dish. Spoon the chicken and rice mixture into each pepper, packing it in gently. Top with mozzarella cheese.
Step 4, Bake until tender
Add a small splash of water to the bottom of the dish, then cover with foil. Bake for 30 minutes, uncover, and bake for another 10 to 15 minutes until the peppers are tender and the cheese is bubbly.
Step 5, Serve warm
Finish with chopped parsley if you like, then serve right away while the peppers are hot and melty.
Tips for Success
Choose peppers that can stand up straight so they hold the filling well. If your peppers are very large, you may need a little extra filling or a few extra minutes of bake time. For softer peppers, parboil them for a few minutes before stuffing.
Variations of Stuffed Peppers
Try adding black beans for extra heartiness, or use cooked quinoa instead of rice. You can also stir in corn, diced zucchini, or a little cream cheese for a richer filling. For more Halloween fun, use orange and red peppers together for a bright, festive tray.
Serving Suggestions: What to Pair with Stuffed Peppers
These stuffed peppers are filling on their own, but they also pair nicely with a green salad, roasted vegetables, or garlic bread. If you are serving them for a fall dinner, a simple soup on the side makes the meal feel extra cozy.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until hot, or warm them in a 350°F oven covered with foil until heated through. You can also freeze the stuffed peppers for up to 2 months, then thaw in the refrigerator before reheating.
Memories Made Around the Table
Halloween dinners do not have to be complicated to feel special. A few carved pepper faces and a warm baked filling can turn an ordinary weeknight into something memorable, especially when everyone gathers around the table hungry and smiling.
FAQs
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Keep them covered in the refrigerator, then bake when you are ready to eat.
Do I need to cook the rice first?
Yes, the rice should be fully cooked before mixing it into the filling. This keeps the texture soft and helps the peppers bake evenly.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken works very well here and makes the recipe even faster.
How do I keep the peppers from falling over?
Trim a tiny slice from the bottom if needed, just enough to help them sit flat without making a hole. You can also nestle them close together in the baking dish for support.
Final Thoughts
These shredded chicken and rice stuffed peppers are simple, cozy, and just playful enough for a Halloween dinner. They bring comfort, color, and a little table-side fun, which is exactly what this kind of meal should do.