Name: Southwest Jack-o-Lantern Stuffed Peppers
Yield: 6 peppers
Ingredients: 6 bell peppers; 2 cups cooked rice (warm or at room temperature); 2 cups cooked (diced chicken (we used rotisserie chicken)); 1-2 cans black beans (rinsed and drained); 1 green onion (finely sliced (white and green parts)); 1 red bell pepper (diced); 1/2 cup fresh cilantro (chopped); juice of 2 limes; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon garlic salt; 2 cups shredded cheese (we used colby jack, divided)

Stuffed Peppers get a whole new look this Halloween! See what Leesh & Lu have come up with to thrill everyone at the dinner table!

These jack-o’-lantern stuffed peppers are so easy and would make the most fun dinner for Halloween night or a Halloween party. If you have kids that are old enough, they could even carve a face onto their own pepper! We’re always looking for ways to get our kids involved in the kitchen because they are always more anxious to eat something they helped to create. This is a great recipe to get them involved.

Start by cutting the top off of 6 bell peppers. We used yellow and orange, but red and green would also work. Scrape out and discard the seeds. Use a small paring knife to give each little guy a face.

Stuff him full of cheesy southwest goodness (chicken, rice, beans, red peppers) + more cheese. Place in a casserole dish and cover with foil. Bake for 30 minutes or until cheese is melted and filling is warm all the way through.

There you have it! A fun, healthy , and filling Halloween dinner idea! If you try it, take a photo and tag us. We’d love to see your creation!

@leeshandlu on instagram or @Leesh and Lu’s Recipe Box on facebook.

Southwest Jack-o-Lantern Stuffed Peppers

Bell peppers carved with jack-o'-lantern faces, stuffed with cheesy southwest filling, and baked to melty perfection.

Course Main Dish

Cuisine Southwest

Servings 6 peppers

Author Leesh and Lu

Ingredients

6 bell peppers
2 cups cooked rice warm or at room temperature
2 cups cooked diced chicken (we used rotisserie chicken)
1-2 cans black beans rinsed and drained
1 green onion finely sliced (white and green parts)
1 red bell pepper diced
1/2 cup fresh cilantro chopped
juice of 2 limes
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic salt
2 cups shredded cheese we used colby jack, divided

Instructions

Cut tops off peppers, remove seeds, and carve faces using a small paring knife if desired.
In a mixing bowl, combine rice, chicken, beans, green onion, red bell pepper, cilantro, lime juice, chili powder, cumin, garlic salt, and 1 1/2 cups shredded cheese. Mix until combined well.
Line a 9x13 casserole dish with foil and preheat oven to 350. Fill peppers with chicken and rice mixture and place in casserole dish. Set the "lids" to the peppers in the pan, but not on top of the peppers. Sprinkle remaining 1/2 cup cheese across the tops of the peppers. Cover tightly with foil and bake for 30 minutes or until peppers are tender and rice filling is warmed all the way through and cheese is melted. Remove foil and bake for 15 more minutes. Serve immediately.