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

Ingredient Substitutions

• Instead of Orange Bell Pepper: Red bell pepper, Yellow bell pepper
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of White Long Grain Rice: Basmati rice, Jasmine rice
• Instead of Rotisserie Chicken: Cooked chicken breast, Shredded chicken
• Instead of Diced Tomatoes (canned): Fresh diced tomatoes, Crushed tomatoes
• Instead of Mild Green Chilies (canned, chopped): Fresh jalapeños, Roasted green chilies
• Instead of Taco Seasoning: Cumin, chili powder, garlic powder mix
• Instead of Mexican Cheese Blend: Cheddar and Monterey Jack blend, Mozzarella
• Instead of Non‑stick Cooking Spray: Olive oil spray

Equipment Needed

• Large Pot
• Medium Pot
• Cutting Board
• Sharp Knife
• Measuring Cups
• Mixing Bowl
• Spoon/Spatula
• 9x13‑inch Casserole Dish
• Non‑stick Cooking Spray
• Tongs
• Oven

Critical Steps — Do Not Skip

• Carving the Jack‑o‑Lantern faces on the peppers
• Parboiling the peppers just enough to soften without falling apart
• Cooking the rice to the correct texture
• Mixing the filling until it binds together
• Baking until peppers are tender and slightly shriveled

Chef Tips from the Video

• Use a mix of white and dark meat rotisserie chicken for extra flavor and moisture.
• If you prefer a spicier jack‑o‑lantern, add a pinch of cayenne or use hot green chilies.
• For a crispier top, sprinkle a little extra cheese just before the last 5 minutes of baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended as peppers become mushy, but can be frozen for up to 1 month if needed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice a day ahead and refrigerate.
• Prepare the chicken filling and store in an airtight container for up to 2 days.
• Carve the pepper faces and keep them uncovered in the fridge until ready to bake.

Frequently Asked Questions