Description
This festive Halloween recipe features vibrant bell peppers stuffed with a flavorful mix of Mexican rice, shredded chicken, black beans, and cheddar cheese. Carved like jack-o-lanterns, these stuffed peppers provide a fun and delicious centerpiece perfect for a spooky celebration.
Ingredients
Scale
Peppers
- 4 bell peppers (orange, green, or your choice of color)
Filling
- 2 cups cooked Mexican rice
- 1 shredded chicken breast
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded cheddar cheese, plus extra for topping
Instructions
- Prepare the Peppers: Preheat your oven to 350°F (175°C). Bring a large pot of water to a boil. Rinse the peppers, slice off the tops, and carefully hollow out the insides, removing seeds and white membranes. For a spooky touch, carve jack-o-lantern faces into each pepper.
- Blanch the Peppers: Once the water is boiling, place the peppers and their tops into the boiling water for about 5 minutes until they are tender but still maintain firmness. Remove them carefully and set aside to cool slightly.
- Make the Filling: In a large bowl, combine the cooked Mexican rice, shredded chicken breast, shredded cheddar cheese, and rinsed black beans. Mix thoroughly to combine all ingredients evenly.
- Stuff the Peppers: Fill each hollowed pepper with the chicken and rice mixture. For extra cheesiness, sprinkle more shredded cheddar cheese on top of the filling. Place the pepper tops back on each stuffed pepper.
- Bake: Arrange the stuffed peppers upright in a baking dish. Bake in the preheated oven for 30 minutes, or until the cheese is melted, and the peppers are tender.
- Serve and Enjoy: Serve these spooky jack-o-lantern stuffed peppers warm, perfect for a Halloween gathering or themed dinner.
Notes
- You can substitute the shredded chicken with cooked ground turkey or keep it vegetarian by omitting the chicken and adding more beans or vegetables.
- To add more spice, mix some chopped jalapeños or chili powder into the filling.
- Use any color bell peppers to suit your decoration preference or availability.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure to rinse canned beans well to reduce sodium content.
