Shredded Chicken & Rice Stuffed Peppers

These Shredded Chicken & Rice Stuffed Peppers have become a fun, flavorful tradition in my house—especially around Halloween. I fill sweet bell peppers with tender shredded taco chicken, Mexican rice, black beans, and cheese for a hearty, festive dinner. And when I carve little jack-o-lantern faces into the peppers? It transforms a simple dish into something magical (and just spooky enough) for the season.

Why You’ll Love This Recipe

I love how this recipe gives me two meals in one: I often make the shredded chicken for tacos earlier in the week, then use the leftovers for these peppers. The flavors are bold and comforting, the ingredients are pantry staples, and it’s all made easier thanks to the slow cooker. Plus, carving the peppers into little jack-o-lanterns makes dinner so much more fun—especially for kids!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Slow Cooker Shredded Taco Chicken:

• 2 chicken breasts
• 1 teaspoon cumin
• 1 teaspoon garlic salt
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 can diced tomatoes with green chilies

For the Stuffed Peppers:

• 4 bell peppers (orange for Halloween, or any color)
• 2 cups cooked Mexican rice
• 1 shredded chicken breast (from above recipe)
• 1 can black beans, rinsed and drained
• 1 cup shredded cheddar cheese
• Extra cheese for topping (optional)

Directions

1. Make the shredded chicken

I add the chicken breasts to the bottom of my slow cooker. Then I sprinkle the cumin, garlic salt, chili powder, and black pepper on top.
I pour the diced tomatoes with green chilies over everything and cover.
I cook on low for 6–8 hours or high for 4–6 hours until the chicken is tender.
Once done, I shred the chicken and let it sit in the sauce until ready to use.

2. Prep the bell peppers

While I bring a large pot of water to a boil, I rinse the peppers and slice off the tops.
I hollow out the insides—removing the seeds and membranes.
For a Halloween touch, I use a small paring knife to carve jack-o-lantern faces into the sides.
Once the water boils, I add the peppers (and their tops) to the pot and boil for about 5 minutes, just until slightly tender.
I remove and set them aside to cool.

3. Make the filling

In a large bowl, I mix the cooked Mexican rice, shredded chicken, black beans, and shredded cheddar cheese.
I spoon the mixture into each hollowed pepper and top with a little extra cheese if I’m feeling generous.
Then I place the tops back on like little pumpkin lids.

4. Bake

I place the stuffed peppers upright in a baking dish and bake at 350°F (175°C) for 30 minutes, or until the cheese is melted and the peppers are tender.
If I prep these ahead, I wrap them in plastic wrap and refrigerate. When ready to bake, I remove the wrap and bake for 1 hour at 350°F.

Servings and timing

This recipe makes 4 stuffed peppers.
Prep Time: 20 minutes
Cook Time: 30 minutes (plus slow cooker time for chicken)
Total Time: About 1 hour (plus chicken cook time)

Variations

• I sometimes use ground beef or turkey instead of shredded chicken when I want a different flavor.
• I add corn or chopped green chilies to the filling for a little extra texture and spice.
• If I want to keep it meatless, I use seasoned black beans, rice, and veggies for a vegetarian version.
• I swap the cheddar for pepper jack or Monterey Jack for more kick.

Storage/Reheating

I store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
To reheat, I bake them in a 350°F oven for 15–20 minutes, or microwave in short bursts until warmed through.
These also freeze well—just wrap them tightly and freeze before baking. When I’m ready to cook, I bake straight from frozen for about 1 hour.

FAQs

Can I use leftover chicken?

Yes! I often make the slow cooker chicken ahead for tacos and use the leftovers in this recipe. Rotisserie chicken works in a pinch, too.

How do I stop the peppers from falling over in the pan?

I trim a thin slice off the bottom of each pepper to help them stand upright, and I nestle them close together in the baking dish for support.

Do I have to boil the peppers first?

Boiling them slightly helps soften them before baking. If I prefer a firmer texture, I sometimes skip the boiling step and just bake them a little longer.

Can I make these ahead of time?

Definitely. I prep and stuff the peppers, then refrigerate them (covered) until ready to bake. They hold up well overnight.

What should I serve with these?

I usually serve them with a simple cheese quesadilla, tortilla chips and salsa, or a fresh green salad.

Conclusion

Shredded Chicken & Rice Stuffed Peppers (Halloween Style) are a fun and flavorful twist on a classic comfort food. Whether I’m using up leftovers or making them from scratch, they’re always a hit at my house—especially when I turn them into little edible jack-o-lanterns. They’re festive, filling, and just the right amount of spooky for a Halloween meal that everyone will remember.

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