ORANGE JACK-O-LANTERN STUFFED PEPPERS FOR FALL OR HALLOWEEN Dinner Ideas

Ingredients

• 4 each Orange Bell Pepper (large orange bell peppers, rinsed and dried)
• 1 cup Chicken Broth (low‑sodium)
• 2 cups Water (for rice and boiling peppers)
• 1 cup White Long Grain Rice (uncooked)
• 1.5 cups Rotisserie Chicken (cooked, finely diced)
• 1 can (14.5 oz) Diced Tomatoes (canned) (drained)
• 4 oz Mild Green Chilies (canned, chopped) (drained)
• 3 tablespoons Taco Seasoning (homemade blend or store‑bought)
• 1 cup Mexican Cheese Blend (shredded)
• 2 tablespoons Chicken Broth (to moisten filling)
• 1 spray Non‑stick Cooking Spray (light coating)

Instructions

1. Boil Water for Peppers

   Fill a large pot with water, place over high heat and bring to a rolling boil.

   Time: PT5M

2. Cook Rice

   In a medium pot combine 1 cup chicken broth and 1 cup water, bring to a boil, add 1 cup white long grain rice, stir, cover, reduce heat to low and simmer for 20 minutes.

   Time: PT20M

3. Trim and Carve Peppers

   Rinse and dry the orange bell peppers. Cut off the bottom tip to create a flat base, slice off the tops leaving the stem, remove seeds and membranes, then cut two triangular eyes, a nose and a jagged mouth on each pepper.

   Time: PT10M

4. Parboil Peppers

   Place the carved peppers into the boiling water, cover, and simmer for 5 minutes until just softened but still firm enough to hold their shape. Drain and pat dry.

   Time: PT5M

5. Dice Chicken

   Finely dice about 1.5 cups of rotisserie chicken so it fits easily into the peppers.

   Time: PT5M

6. Mix Filling

   In a large mixing bowl combine the diced chicken, about 2/3 of the cooked rice, drained diced tomatoes, 4 oz chopped green chilies, 3 Tbsp taco seasoning, 1 cup shredded Mexican cheese blend, and 2 Tbsp chicken broth. Stir until well combined.

   Time: PT5M

7. Prepare Baking Dish

   Spray a 9×13‑inch casserole dish with non‑stick cooking spray and spread a thin layer of any remaining filling on the bottom to create a bed for the peppers.

   Time: PT2M

8. Stuff Peppers and Arrange

   Spoon the filling into each pepper, packing gently. Place the peppers upright on the prepared bed in the casserole dish.

   Time: PT5M

9. Bake Peppers

   Preheat the oven to 375°F. Bake the stuffed peppers for 15–20 minutes, until the filling is hot throughout and the peppers have shriveled slightly.

   Time: PT18M

   Temperature: 375°F

10. Serve

    Remove the dish from the oven, let rest for 5 minutes, then serve the peppers whole with extra filling on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

12g

Fiber

5g