Halloween is the season of sweets, snacks, and indulgence, but that doesn’t mean your nutrition goals need to go ghost. If you’re looking for a spooky dish that fuels your body and satisfies your taste buds, these Wicked Chicken Stuffed Peppers are the ultimate macro-friendly treat. Packed with protein, fibre, and flavour, they’re a delicious way to stay on track while still joining in the Halloween fun.
Whether you're throwing a Halloween party, meal prepping for the week, or just want something festive for dinner, this recipe ticks all the boxes. And with 496 calories, 56g of protein, 14g of fat, 58g of carbs, and 15g of fibre (for all three peppers), you’ll be fuelling muscle growth, recovery, and energy, without the sugary crash.
Why You’ll Love This Recipe
- High Protein: With over 50g of protein across the three peppers, this meal is perfect for supporting muscle repair and growth.
- High Fibre: Fibre from the black beans and peppers helps improve digestion and keeps you fuller for longer.
- Nutrient-Dense: Packed with vitamins A and C from the peppers, plus iron and magnesium from the beans.
- Customisable: Spice it up, add more veggies, or switch the protein source — make it your own!
- Festive & Fun: Carving spooky faces into the peppers adds a Halloween twist to a classic recipe.
Ingredients (Makes 3 Stuffed Peppers)
- 3 large bell peppers
- 200g chicken mince
- 100g black beans (drained and rinsed)
- A small handful of cheese (optional)
- 1 tbsp fajita seasoning
- Salt & pepper (to taste)
- 1 clove garlic (minced)
- 1 small chilli (chopped, optional for spice)
Macros for all 3:
496 Calories | 56g Protein | 14g Fat | 58g Carbs | 15g Fibre
Method
- Prep the Peppers:
Slice the tops off the peppers and remove the seeds. If you’re feeling creative, carve spooky faces into the front for that Halloween touch. - Cook the Chicken:
In a pan over medium heat, cook the chicken mince until browned. Add garlic, chilli, fajita seasoning, salt, and pepper. Stir well so the flavours soak into the meat. - Add the Black Beans:
Once the chicken is cooked, add the black beans to the pan. Stir and cook together for 2 minutes until heated through. - Stuff the Peppers:
Fill each pepper with the chicken and bean mixture. Top with a small sprinkle of cheese if you like a melty finish. - Bake to Perfection:
Preheat your oven to a high heat (around 200°C/400°F). Place the stuffed peppers on a baking tray and roast for 20–30 minutes, until the peppers are soft and slightly charred. - Serve and Enjoy:
Serve hot and dig in! These peppers are great on their own or paired with a side of rice, salad, or roasted vegetables.
Watch coach Neil create these spooky treats here.
Nutrition Tips
- Boost the Protein: Add extra lean chicken mince or swap for turkey mince for even higher protein content.
- Up the Fibre: Toss in extra veggies like sweetcorn, diced tomatoes, or spinach.
- Meal Prep Friendly: These store well in the fridge for up to 3 days, just reheat and enjoy.
No tricks, just macro-friendly treats. Whether you’re in a muscle-building phase or watching your nutrition while enjoying spooky season, these Wicked Chicken Stuffed Peppers prove you don’t need to sacrifice flavour for results.
So, are you making these for Halloween? Tag us in your creations and show off those spooky pepper faces!
