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A stuffed orange bell pepper carved like a jack o lantern, served on a plate with sauce and green onions—perfect as a fun Halloween dinner recipe or festive food to eat on Halloween.
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5 from 4 votes

Jack-O-Lantern Stuffed Peppers

These jack-o-lantern stuffed peppers are festive, cheesy and just the right amount of spicy. They’re filled with creamy buffalo chicken and rice, then baked until soft and warm. Carve them like little pumpkins and watch them become the highlight of your Halloween table.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course, Meals
Cuisine: American
Keyword: chicken
Servings: 4
Author: Bella Bucchiotti

Equipment

Ingredients

  • 4 bell peppers orange
  • 2 chicken breasts cooked and shredded
  • 4 Ounces cream cheese  
  • ½ Cup sharp cheddar cheese shredded
  • ½ Cup mozzarella cheese shredded
  • ¼ Cup green onions chopped
  • ½ Cup buffalo sauce 
  • 1 Cup white rice cooked

Instructions

  • Preheat the oven to 375°F. 
  • In a microwave safe bowl place the cream cheese and buffalo sauce and microwave until the cream cheese is soft enough to be mixed with the buffalo sauce. It is OK for there to be little chunks of cream cheese.
  • Add in the shredded chicken, cheddar, mozzarella, green onions, and rice. Mix everything together well. 
  • Wash your orange bell peppers then using a small knife create triangle eyes and other facial features and cut off the tops just like you would a pumpkin for Halloween. Be sure to remove the seeds from the inside of the peppers. 
  • Fill the bell peppers with as much of the buffalo chicken mixture as possible, packing it in tightly.
  • Place the bell peppers in a baking dish (or on a baking sheet) lined with parchment paper. If your bell peppers aren't flat enough on the bottom to stand on their own you can use balls of aluminum foil or stick toothpicks into the bottoms of the peppers to help them stand. 
  • Bake the peppers in the oven for 30 to 45 minutes or until the peppers are soft. 
  • Take out of the oven and serve with extra green onions and a drizzle of buffalo sauce or ranch for those who prefer something mild. Serve immediately.

Notes

Use firm peppers: Pick peppers that can stand upright on their own.
Don’t overstuff: Overfilling can cause the pepper to split or bake unevenly.
Microwave shortcut: Use microwave rice to save time on cooking.
Customize the heat: Add more or less buffalo sauce depending on your spice tolerance.

Nutrition

Calories: 532kcal | Carbohydrates: 46g | Protein: 37g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 406mg | Potassium: 803mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4439IU | Vitamin C: 154mg | Calcium: 232mg | Iron: 2mg

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