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Chicken Stuffed Peppers

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Halloween is the one time of year when you want your dinner to get “boo-ed!” Lean into the spooky season with these adorable (and super-tasty) stuffed peppers, filled delicious Ground Chicken and familiar taco ingredients, like black beans and corn. The jack-o-lantern-shaped peppers are then topped with cheese and baked until tender, for a creative meal the whole family will love. When Halloween is over, they make a delicious meal the whole family will love… and you can still make the pumpkin faces.  They’re fun!


  • 1 lb. Bell & Evans Ground Chicken
  • 6 large Mixed-color bell peppers, tops removed and seeded
  • 2 TB Dry taco seasoning
  • Salt and black pepper, to taste
  • 1 TB Olive oil
  • 1 medium Yellow onion, chopped
  • 2 TB Tomato paste
  • 3 Cloves Garlic, minced
  • 1 tsp Chili powder
  • 1 tsp Ground coriander
  • 1/2 tsp Paprika
  • 1 (15-oz) can Black beans, rinsed and drained
  • 1 (14.5-oz) can Diced tomatoes
  • 1 cup Corn kernels, fresh or frozen
  • 1 cup Cooked long-grain white rice
  • 1 cup Shredded Monterey Jack cheese
  • 2 TB Chopped fresh parsley


  1. Using a sharp paring knife, carve a Jack O'Lantern face into the side of each pepper. Season the inside of each bell pepper with salt and pepper. Set aside for filling.
  2. Preheat oven to 400°F. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 3-5 minutes. Add ground chicken and sauté, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until chicken is cooked through and begins to brown. Add dry taco seasoning and stir.
  3. Stir in tomato paste, garlic, chili powder, coriander and paprika, and cook until fragrant, about 1 minute. Remove from heat. Stir in black beans, tomatoes, corn and rice until combined.
  4. Place peppers, cut-side-up, in a 9x13-inch baking dish. Spoon chicken mixture into each pepper and top with cheese. Cover baking dish with aluminum foil. Bake until peppers are tender, about 25-30 minutes. Uncover and continue to bake until cheese is bubbling and light golden-brown, about 10 minutes. Top with parsley and serve.


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