Shredded Chicken & Rice Stuffed Peppers

My kids always get excited when fall arrives, not just for the cooler weather but also because they know it’s time for our annual Jack-o’-lantern carving tradition. This year, we decided to take our carving skills to the kitchen and create these fun and festive Shredded Chicken & Rice Stuffed Peppers. They’re a healthy and flavorful meal that’s perfect for a spooky weeknight dinner.

These stuffed bell peppers aren’t just for Halloween! They’re delicious any time of year. They are packed with flavor and easy to customize with your favorite ingredients. Get ready for a burst of flavor in every bite!

Why You’ll Love It

• Flavorful and Fun: These Shredded Chicken & Rice Stuffed Peppers burst with a delightful combination of savory chicken, fluffy rice, and vibrant veggies. The Jack-o’-lantern faces add a touch of whimsy, making them a hit with both kids and adults.
• Easy and Versatile: This recipe is a simple weeknight meal that comes together quickly. It’s also easily adaptable to different tastes and dietary preferences.
• Healthy and Satisfying: Packed with protein, fiber, and essential nutrients, these stuffed peppers are a healthy and satisfying option for a well-balanced dinner.
• Make-Ahead Meal: Prepare the filling ahead of time and store it in the refrigerator until you’re ready to stuff and bake the peppers.

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The Pantry Lineup

Here’s what you’ll need to create this festive and flavorful dish:

• For the Filling:
• 1 lb Ground Chicken
• 1 medium Yellow Onion
• 3 cloves Garlic
• 1 (15-ounce) can Black Beans
• 1 (14.5-ounce) can Diced Tomatoes
• 1 cup Cooked Long-Grain Rice
• 1 cup Corn Kernels
• 2 tablespoons Dry Taco Seasoning
• 1 tablespoon Tomato Paste
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Coriander
• ½ teaspoon Paprika
• Salt and Pepper to taste
• For the Peppers:
• 6 large Mixed-Color Bell Peppers
• 1 tablespoon Olive Oil
• For the Topping:
• 1 cup Shredded Monterey Jack Cheese
• 2 tablespoons Chopped Fresh Parsley

Step-by-Step Instructions

Step 1: Prep the Peppers

Wash and dry the bell peppers. Using a small paring knife, cut off the tops of the bell peppers and carefully remove the seeds and membranes from the inside. Carve a Jack-o’-lantern face into one side of each pepper and season the inside with salt and pepper.

Step 2: Sauté Onions and Ground Chicken

Preheat oven to 400°F (200°C). Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes.

Step 3: Season and Simmer

Stir in the dry taco seasoning, tomato paste, minced garlic, chili powder, ground coriander, and paprika. Cook until fragrant, about 1 minute.

Step 4: Combine with Rice and Veggies

Remove the skillet from heat and stir in the black beans, diced tomatoes, corn kernels, and cooked rice. Mix until well combined.

Step 5: Stuff and Bake

Place the prepared bell peppers, cut-side-up, in a 9×13 inch baking dish. Carefully spoon the chicken mixture into each pepper until full. Top each pepper with shredded Monterey Jack cheese. Cover the baking dish with aluminum foil.

Step 6: Bake to Perfection

Bake for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and lightly golden brown.

Step 7: Garnish and Serve

Garnish the stuffed peppers with freshly chopped parsley and serve immediately.

Smart Tips & Tricks

• Even Filling: For even cooking, aim for peppers of similar size. This will ensure they cook evenly and are ready at the same time.
• Spice It Up: Adjust the amount of chili powder to control the heat level. For a milder flavor, use less chili powder or omit it altogether. For extra heat, add a pinch of cayenne pepper.
• Cheese Choices: If Monterey Jack isn’t your thing, try other cheeses such as cheddar, pepper jack, or a Mexican blend. You can also add a sprinkle of queso fresco for a tangy twist. If you are looking for other delicious recipes, visit the desserts page.
• Pepper Prep: Be sure to thoroughly remove the seeds and membranes from the bell peppers before filling them. This will help prevent the peppers from becoming bitter.

Flavor Twists

• Vegetarian: For a vegetarian version, substitute the ground chicken with 1 (14-ounce) can of drained and rinsed lentils or black beans. Increase the amount of rice to 2 cups.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chicken mixture for an extra spicy kick. You could also try incorporating diced jalapeños or chopped chipotle peppers in adobo sauce.
• Creamy Filling: Stir in ½ cup of sour cream or Greek yogurt to the chicken and rice mixture before stuffing the peppers for added creaminess.
• Italian Twist: Use Italian seasoning instead of taco seasoning and add a layer of marinara sauce to the bottom of the baking dish before adding the peppers. Top with shredded mozzarella cheese instead of Monterey Jack. For some delightful Korean cuisine, check out our collection of delicious dinner recipes.
• Southwestern Flair: Add ½ cup of cooked quinoa, a can of drained and rinsed corn, and a diced avocado to the chicken mixture. Top with shredded pepper jack cheese.

How to Serve

These Shredded Chicken & Rice Stuffed Peppers are hearty and satisfying on their own. However, for a complete meal, you might consider serving them alongside a simple green salad with a light vinaigrette, some roasted vegetables like broccoli or carrots, or a side of Korean cucumber salad.

That’s a Wrap

These Shredded Chicken & Rice Stuffed Peppers are a comforting, flavorful, and fun meal that the whole family will enjoy. They’re also a great way to sneak in extra veggies! The vibrant colors and Jack-o’-lantern faces make them perfect for a festive fall dinner. For another delicious chicken dinner, try our Korean Fried Chicken recipe. Don’t forget to share your culinary creations with me on social media! Find me on Facebook, Pinterest, and Instagram.