Let’s just talk about how cute the Jack O’Lantern Stuffed Peppers are! I developed this recipe for Green Giant using their riced cauliflower, so not only are these Stuffed Pumpkin Peppers adorable, but they’re loaded with veggies and protein from lean ground chicken and black beans. Salsa and Monterey Jack give these Peppers a Mexican twist, sort of like taco stuffed peppers.
I’m not typically a fan of fussy recipes, but at Halloween, you almost have to make these. And they’re not all that fussy to make. Carving the faces just takes a few minutes and it’s a great way to get the fam involved with dinner prep.
Making these for Halloween dinner for your kids will make the wait for after-dinner candy a little less painful!
Jack O'Lantern Stuffed Peppers
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course:
Main Course
Ingredients
- 8 medium orange bell peppers
- 1 pound ground chicken or turkey
- 1 12-ounce package Green Giant® Riced Cauliflower
- 1 small onion , chopped
- 2 cloves garlic , minced
- 1/2 teaspoon salt
- 1 1/2 cups shredded Mexican blend cheese , divided
- 1 jar salsa , divided
- 1 cup corn
- 1 cup black beans , rinsed and drained
Instructions
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Cut off (and reserve) the top of each pepper. Remove and discard cores and seeds. Using a sharp paring knife, carve a Jack O'Lantern face into each pepper. Arrange peppers and tops upright in a large baking dish.
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Preheat oven to 375°F. Cook chicken, Green Giant Riced Broccoli, onion, garlic and salt in a large nonstick skillet over medium-high heat 10 minutes, stirring occasionally, until turkey is no longer pink and vegetables are tender. Stir in 1 cup cheese, 1 cup salsa, corn, and black beans.
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Evenly fill peppers with chicken mixture. Top each pepper with remaining sauce. Place the reserved tops on each pepper. Cover and bake 25 minutes or until hot. Remove cover, sprinkle with remaining cheese and bake 5 minutes or until cheese is melted. Place pepper tops on peppers before serving.
