Get ready to serve a main course that will be the absolute star of your Halloween celebration! These Jack O Lantern Stuffed Peppers are one of the most creative and delicious Easy Halloween Dinner Ideas you can make. This recipe transforms simple bell peppers into adorable, spooky jack-o’-lanterns, which are then filled with a savory and satisfying mixture of shredded taco chicken, rice, beans, and cheese. It’s a wonderfully Healthy Halloween Dinner that is as fun to make as it is to eat, making it a perfect choice for a festive family meal.
Why This is the Perfect Halloween Stuffed Peppers Recipe
When it comes to a festive Halloween Dinner Party Menu, this dish is a guaranteed showstopper.
- Incredibly Thematic & Fun: Carving the little faces into the bell peppers is a fantastic and easy way to create a memorable, spooky meal.
- Delicious and Satisfying: This isn’t just a novelty; it’s a hearty and flavorful Stuffed Pepper Recipe packed with a delicious and filling chicken and rice mixture.
- A Healthy Choice: Loaded with lean protein, vegetables, and fiber, this is a wholesome meal you can feel great about serving.
- Perfect for Making Ahead: You can prep these peppers completely ahead of time, making your Halloween night much less hectic.
Your Simple Ingredient Checklist
This recipe is broken down into the slow cooker chicken and the final stuffed peppers.
For the Slow Cooker Shredded Taco Chicken:
- 2 boneless, skinless chicken breasts
- 1 tsp cumin, 1 tsp garlic salt, 1 tsp chili powder, and ½ tsp black pepper
- 1 (10-ounce) can of diced tomatoes with green chilies
For the Stuffed Peppers:
- 4 bell peppers (orange and yellow are great for a pumpkin look)
- 2 cups of cooked Mexican or Spanish-style rice
- 1 shredded chicken breast (from the recipe above)
- 1 cup of shredded cheddar cheese
- 1 (15-ounce) can of black beans, rinsed and drained
Step-by-Step Instructions
Get ready to create the most fun and delicious Halloween dinner ever!
Part 1: Make the Shredded Chicken
- Slow Cook the Chicken: Place the chicken breasts in the bottom of your slow cooker. Sprinkle all the seasonings on top, then pour the can of diced tomatoes with green chilies over everything. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- Shred: Once cooked, use two forks to shred the chicken directly in the slow cooker, letting it soak up all the delicious juices. You will only need one of the shredded chicken breasts for this recipe; save the other for tacos or nachos!
Part 2: Prepare the Stuffed Peppers Jack O Lantern Style
- Prep the Peppers: Preheat your oven to 350°F (175°C). Wash the bell peppers. Carefully slice the tops off and set them aside. Use a spoon to remove the seeds and white membranes from the inside of the peppers.
- Carve the Faces: Using a small, sharp paring knife, carefully carve classic jack-o’-lantern faces into one side of each bell pepper.
- Par-Boil the Peppers: Bring a large pot of water to a boil. Place the hollowed-out peppers and their tops into the boiling water for about 5 minutes. This softens them up and ensures they will be perfectly tender after baking. Remove them from the water and let them cool.
Part 3: Stuff and Bake
- Make the Filling: In a large bowl, mix together the cooked rice, 1 shredded chicken breast, the shredded cheddar cheese, and the rinsed black beans.
- Stuff the Peppers: Fill each of your carved bell peppers with the chicken and rice mixture. You can sprinkle a little extra cheese on top if you like.
- Bake: Place the stuffed peppers in a baking dish. Place the pepper tops alongside them in the dish. Bake for 30 minutes, or until the filling is hot and the cheese is melted and bubbly.
- Serve: Place the pepper “lids” back on top of your Stuffed Bell Peppers Halloween style and serve hot!
Frequently Asked Questions (FAQ)
1. Can I make these Halloween Stuffed Peppers ahead of time? Yes, this is a perfect make-ahead meal! You can fully prepare and stuff the peppers, then wrap them in plastic wrap and store them in the refrigerator for up to 24 hours. When you’re ready to cook, just remove the plastic wrap and bake. Note that you will need to increase the baking time to about 1 hour since they will be starting from cold.
2. What’s the best way to carve the jack-o’-lantern faces? A small, sharp paring knife is the best tool. It helps to draw your design on the pepper with a marker first. Remember that the pepper walls are thin, so use gentle, careful cuts. Simple triangle eyes and a jagged mouth are classic and easy to achieve.
3. Do I have to use chicken for this Stuffed Pepper Recipe? No, this recipe is very versatile! You can easily substitute the shredded chicken with 1 pound of cooked and seasoned ground beef or turkey. For a vegetarian version, you can simply omit the meat and add an extra can of beans or some sautéed mushrooms to the filling.
4. What are some other Easy Halloween Dinner Ideas? Besides these fun peppers, other great ideas for a Halloween Dinner Party Menu include “Mummy” meatloaf (a meatloaf wrapped in strips of puff pastry), “Bloody Spaghetti” with mozzarella eyeballs, or a spooky “Witches’ Brew” soup served in a cauldron.
Spooky Jack-O’-Lantern Stuffed Peppers: A Fun Halloween Dinner
Equipment
- Slow cooker For cooking taco chicken
- Paring Knife To carve jack-o’-lantern faces
- Large pot For boiling peppers
- Baking Dish For baking stuffed peppers
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tsp cumin
- 1 tsp garlic salt
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1 can (10 oz) diced tomatoes with green chilies
- 4 bell peppers (orange and yellow for pumpkin look)
- 2 cups cooked Mexican or Spanish-style rice
- 1 shredded chicken breast (from slow cooker recipe)
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
Instructions
- In a slow cooker, place chicken breasts. Sprinkle with cumin, garlic salt, chili powder, and pepper. Pour diced tomatoes with green chilies on top. Cook LOW 6–8 hrs or HIGH 4–6 hrs. Shred chicken with forks in juices. Reserve one breast for peppers.
- Preheat oven to 350°F (175°C). Slice tops off peppers, scoop out seeds and membranes. Carve jack-o’-lantern faces with a paring knife.
- Boil peppers and tops in a large pot of water for 5 minutes. Drain and cool.
- Mix rice, shredded chicken, cheddar cheese, and black beans in a large bowl. Fill each pepper with the mixture.
- Arrange peppers in a baking dish, with tops alongside. Bake 30 minutes, until filling is hot and cheese melted. Place lids back on and serve.