Ingredients
• 4 large bell peppers (use orange, red, yellow, or black for Halloween colors)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked shredded chicken (rotisserie or leftover)
• 1 cup cooked brown rice or cauliflower rice
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup tomato sauce or salsa
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (optional)
• Salt & pepper to taste
• 1/2 cup shredded cheddar or Mexican cheese blend
• Optional: chopped black olives, jalapeños, or pumpkin seeds for “guts”
Instructions
- Prep peppers: Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds and membranes. Lightly grease a baking dish and place peppers upright.
- In a skillet over medium heat, heat olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 1 minute more.
- Stir in shredded chicken, cooked rice, corn, tomato sauce, cumin, smoked paprika, chili powder, salt, and pepper. Cook 3–4 minutes until heated through.
- Spoon filling into each pepper, mounding slightly on top.
- Sprinkle cheese over the tops. Cover dish with foil.
- Bake 25–30 minutes, until peppers are tender and cheese is melted.
- For extra color, broil 1–2 minutes to lightly char edges (optional).
- Make them spooky! Use black olives to cut out eyes, noses, and fangs—turn peppers into jack-o’-lanterns or monsters!
💡 Great for meal prep—store in the fridge up to 4 days!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 4 , Calories : 280 , Net Carbs: 24g , Fats: 10g , Protein: 26g