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Jack-o’-lantern stuffed peppers
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5 from 2 votes

Jack-o’-lantern stuffed peppers

Halloween stuffed peppers filled with a pumpkin tomato sauce, orzo, ricotta cheese and shredded chicken.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: dinner
Cuisine: Spanish
Keyword: halloween, stuffed peppers
Servings: 4 peppers
Calories: 320kcal
Cost: $30

Equipment

  • 1 Small baking sheet
  • 1 large mixing bowl
  • 1 large pot
  • 1 pasta strainer
  • 1 sharp knife
  • 1 small paring knife
  • 1 oven safe baking pan
  • aluminum foil

Ingredients

  • 4 orange bell peppers
  • ½ cup crushed tomato sauce
  • ¼ cup pumpkin puree
  • 1 large chicken breast shredded
  • 1½ cups orzo
  • ¼ cup ricotta cheese
  • 4 slices fresh mozzarella
  • ⅛ cup parmesan shaved or shredded
  • 1 tbsp fresh thyme
  • 1 tsp oregano
  • 1 tbsp olive oil
  • salt & pepper

Instructions

  • Make the chicken. Preheat the oven to 400°F. Place the chicken on a baking sheet lined with foil, and coat the chicken with olive oil. Sprinkle on the oregano, and pinch of salt and pepper. Bake the chicken in the oven for 30-35 minutes. Remove from the oven, let cool, and then shred the meat with two forks. Set aside.
  • Make the orzo. Add several cups of water to a pot and bring it to a boil. Add the orzo and boil until al dente, about 6-8 minutes. Remove the heat and strain.
  • Add the orzo and shredded chicken to a mixing bowl. Add the crushed tomatoes, pumpkin puree, ricotta, thyme, and an extra sprinkle of oregano. Stir until well mixed.
  • Prepare the bell peppers. With the paring knife, cut two triangles for eyes into each pepper, followed by a smaller triangle to create a jack-o'-lantern's nose. Create a jagged mouth, and remove the pieces to reveal a full face.
  • Slice off the tops of each pepper and carefully remove the seeds inside. Spoon the orzo filling into each pepper until they are all stuffed to the brim. You might have a little filling leftover depending of the size of your peppers.
  • Place the peppers into an oven-safe pan lined with foil. Cover the peppers with foil and place them in the oven to bake for 45 minutes.
  • Remove the pan from the oven and remove the foil covering the peppers. Top each pepper with sliced mozzarella and the shredded parmesan cheese. Place the peppers back in the oven for 15 more minutes (uncovered), until the cheese has melted. Remove them from the oven and let cool for 15 minutes before eating.
  • Serve with the pepper tops so they look like jack-o'-lanterns!