Ingredients
Scale
- 4 large bell peppers (preferably orange or green for a Halloween vibe)
- 2 cups cooked shredded chicken (store-bought rotisserie or homemade)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Optional: black olives, for spooky eyes
Instructions
- Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place on a parchment-lined baking sheet.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Mix in shredded chicken, cooked rice, chili powder, cumin, salt, and pepper. Cook 3-4 minutes to blend flavors. Remove from heat and stir in half of the shredded cheese.
- Stuff each pepper with the filling, pressing lightly. Top with remaining cheese. Place small sliced black olives on top as spooky eyes, if desired.
- Preheat oven to 375°F (190°C). Bake stuffed peppers for 25-30 minutes until tender and bubbly. Bake time can vary depending on the peppers’ size.
Notes
- Use colorful bell peppers for a more vibrant Halloween look.
- Make individual spooky faces with olives, cheese, or other veggies for extra fun.
- Leftover stuffed peppers can be stored in an airtight container for up to 3 days.
- Reheat in microwave or oven to maintain the gooey cheese texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: High-Protein, Kid-Friendly
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
