Orange Jack-O-Lantern Stuffed Bell Peppers
A festive and flavorful main course for fall or Halloween, filled with a savory chicken fajita–style mixture and cheesy rice.
Course Fall Food, Halloween Food, Main Course, Mexican
Cuisine American, Mexican
Author Catherine’s Plates
Equipment
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large pot
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medium pot with lid
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cutting board & sharp paring knife
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measuring cups & spoons
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large mixing bowl
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9 x 13 baking dish
Ingredients
- 4 large orange bell peppers
- 1 cup water
- 1 cup chicken broth
- 1 cup uncooked long grain white rice
- 1 1/2 cups diced cooked chicken (rotisserie works well)
- 1 (14 oz) can diced tomatoes, drained
- 1 (4 oz) can chopped green chilis
- 3 TBS taco seasoning (or 1 packet)
- 1/2 cup additional chicken broth
- salt & pepper, to taste
- 1 cup shredded Mexican blend cheese
Instructions
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Preheat the oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with nonstick spray and set aside.
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Fill a large pot halfway with water and bring it to a boil over high heat—this is for blanching the peppers.
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Meanwhile, in a medium pot combine 1 cup water and 1 cup chicken broth and bring to a boil. Stir in 1 cup uncooked long-grain white rice, reduce heat to low, cover, and simmer 20 minutes. Remove from heat and fluff with a fork.
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Wash and dry the orange bell peppers. Using a sharp paring knife, cut off the tops and set them aside. Remove the seeds and membranes from inside each pepper.
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Carve jack-o’-lantern faces into the peppers: small triangle eyes, a triangle nose, and a jagged mouth. Take care when cutting—see the video above if you need a visual guide.
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Place the carved peppers and their tops into the boiling water and blanch for about 5 minutes, until they begin to soften but still hold their shape. Remove and drain on paper towels.
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In a large mixing bowl combine the cooked rice, diced chicken, drained tomatoes, chopped green chilis, 1/2 cup chicken broth, taco seasoning, shredded cheese, and salt and pepper to taste. Mix until evenly combined.
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Spread a thin layer of the chicken mixture across the bottom of the prepared baking dish. This helps keep the peppers upright and provides extra filling if needed.
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Fill each pepper to the top with the chicken and rice mixture, then place the peppers snugly in the baking dish on top of the layer of filling. Replace the pepper tops.
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Bake in the preheated oven for 15–20 minutes, until the filling is heated through and the cheese is melted. Serve each pepper on a plate with any extra filling from the baking dish.