Jack O’Lantern Stuffed Peppers

Ingredients

• 4 pieces Bell Peppers (large, any color, tops removed, seeded, carved for eyes and mouth)
• 200 g Chicken Breast (diced into small chunks)
• 1 tablespoon Vegetable Oil (for sautéing)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 teaspoon Cajun Seasoning
• 2 tablespoons Tomato Paste
• 2 cloves Garlic (minced)
• 2 tablespoons Water (splash to deglaze)
• 113 g Cream Cheese (softened, cut into cubes)
• 1 cup Cooked Rice (cooled)
• 2 stalks Spring Onion (thinly sliced)
• 1 cup Spinach (roughly chopped)
• 0.5 cup Shredded Cheese (e.g., mozzarella or cheddar, for topping)

Instructions

1. Prepare the Peppers

   Slice off the tops of the bell peppers, remove all seeds and membranes, then carve two eyes and a mouth on each to create a jack‑o‑lantern look.

   Time: PT10M

2. Dice the Chicken

   Cut the chicken breast into small, bite‑size cubes.

   Time: PT5M

3. Sauté the Chicken

   Heat the vegetable oil in a large skillet over medium heat. Add the diced chicken and cook, stirring occasionally, for about 5 minutes until lightly browned.

   Time: PT5M

   Temperature: medium heat

4. Add Seasonings and Garlic

   Stir in the salt, black pepper, Cajun seasoning, tomato paste, and minced garlic. Cook for 30 seconds, just until the garlic becomes fragrant.

   Time: PT1M

   Temperature: medium heat

5. Create the Filling

   Add a splash of water, then drop in the cream cheese. Scrape the browned bits from the bottom of the pan, and stir until the cream cheese melts. Fold in the cooked rice, sliced spring onion, and chopped spinach. Mix until everything is evenly combined.

   Time: PT5M

   Temperature: medium heat

6. Stuff the Peppers

   Spoon the filling into each carved pepper, packing it gently. Top each pepper with a generous sprinkle of shredded cheese.

   Time: PT5M

7. Bake

   Place the stuffed peppers on a baking sheet and roast in a pre‑heated oven at 180°C for about 25 minutes, or until the peppers are tender and the cheese is golden and bubbly.

   Time: PT25M

   Temperature: 180°C

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

4g