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Southwest Jack-o-Lantern Stuffed Peppers

Bell peppers carved with jack-o'-lantern faces, stuffed with cheesy southwest filling, and baked to melty perfection.
Course Main Dish
Cuisine Southwest
Servings 6 peppers
Author Leesh and Lu


  • 6 bell peppers
  • 2 cups cooked rice warm or at room temperature
  • 2 cups cooked diced chicken (we used rotisserie chicken)
  • 1-2 cans black beans rinsed and drained
  • 1 green onion finely sliced (white and green parts)
  • 1 red bell pepper diced
  • 1/2 cup fresh cilantro chopped
  • juice of 2 limes
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic salt
  • 2 cups shredded cheese we used colby jack, divided


  1. Cut tops off peppers, remove seeds, and carve faces using a small paring knife if desired.
  2. In a mixing bowl, combine rice, chicken, beans, green onion, red bell pepper, cilantro, lime juice, chili powder, cumin, garlic salt, and 1 1/2 cups shredded cheese. Mix until combined well.
  3. Line a 9x13 casserole dish with foil and preheat oven to 350. Fill peppers with chicken and rice mixture and place in casserole dish. Set the "lids" to the peppers in the pan, but not on top of the peppers. Sprinkle remaining 1/2 cup cheese across the tops of the peppers. Cover tightly with foil and bake for 30 minutes or until peppers are tender and rice filling is warmed all the way through and cheese is melted. Remove foil and bake for 15 more minutes. Serve immediately.

Recipe Notes

Filling adapted from Mel's Kitchen Cafe