Viral Jack-O’-Lantern Stuffed Bell Peppers

Scary Food Fun for Halloween:  Who knew you could combine scary, fun, and super tasty in one Halloween pumpkin patch of bell peppers?  

Jack-o-lantern stuffed peppers! This recipe is a perfect combination of carb careful ingredients and fall flair.  Savory shredded chicken, sautéed mushrooms, and fall spices cozy up inside a bell pepper carved with a spooky face.  You can do scary too, but you will want to eat it fast.   It’s a balanced meal that packs a protein punch, with just the right amount of Halloween. Perfect for a spooktacular Halloween-themed get-together to serve for family dinner.

Let’s dive into how to make these delicious stuffed peppers that are as fun to look at as they are to eat!

Ingredients You’ll Need For Your Stuffed Bell Peppers

The great thing about stuffed bell peppers is the many ways to make them. Typically, they are filled with ingredients such as ground beef, rice, tomatoes, and cheese. I’ve engineered this recipe with chicken and mushrooms to give it a punch of protein and keep it low-carb.

• Bell Peppers: Orange peppers are best to get the jack-o’-lantern look, but just like pumpkins in real life there are many options. Feel free to use yellow peppers as well for a more vibrant look, or save a quick buck by just getting all green.
• Shredded Chicken: If using raw, breast meat is best for this. However, you can use precooked Costco or Walmart chicken to shred.  It is a great way to make this recipe quick and new chef-safe.  You don’t want to be scared of undercooked chicken for this party favorite.
• Minced Garlic: I never make a recipe without at least a bit of garlic. It’s a great ingredient to round out all the flavors together.
• Onion: Mixed with garlic, onions become very aromatic and a staple for more recipes.
• Baby Bella Mushrooms: Mushrooms are a great, nutrient way to bulk up the protein of a recipe. Baby Bella is my recommendation since it has an Earthy flavor that mixes well with any type of meat. If you chop if small enough, even the pickiest of eaters won’t be able to tell you’ve snuck them in!
• Seasoning: To give your bell peppers a nice kick use a mixture of cumin, chili powder, and paprika. Don’t forget salt and pepper to taste!
• Canned Diced Tomatoes: To make cooking even easier and give depth to your filling, add in canned diced tomatoes. For extra spice, get a brand mixed with green chilies.
• Pre-Cooked Rice: Use the rice to help bulk up the filling. If you want to cut carbs even more you should pre-cook the rice, let cool in the refrigerator, and then add back into the pan when cooking. This heating-cooling process is documented to help cut the overall carb load of certain foods.
• Tomato Paste: Tomato paste is used to thicken the liquid from the diced tomatoes.
• Shredded Mozzarella: Add low-fat mozzarella cheese sprinkled on top for a perfect finish!

Tips and Tricks

• You should in no way cook bell peppers before stuffing them! Cooking the bell peppers softens them too much to be filled. The cooking time in the recipe is more than enough for the peppers to cook all the way through.
• Use a small, sharp pairing knife to cut the faces. Try out different faces, from jagged teeth to scared expressions. Bell peppers are very forgiving with your carving.
• After cutting off the tops, place them back on top of the stuffed peppers for the first round of cooking. After taking the peppers out, remove the tops and save them for display. Guests and kids will get a kick out of the green stem on their jack-o’-lanterns!
• If you like to meal prep make each part of this recipe and store it separately. You can pre-cut peppers and store them in a zip-top container. Cook stuffing ingredients in your skillet and then store in a Tupperware. When it’s time to cook, stuff your peppers, and put them in oven. It’s great for those nights when you’re just too busy to start a meal from scratch.