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Chicken Jack-O-Lantern Stuffed Peppers

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"Nice seasoned, cheesy chicken smothered in salsa stuffed in a Jack-O-Lantern"

Serves 5-6 | Prep Time | Cook Time

Why I Love This Recipe

I adapted this recipe from a magazine that Kroger grocery store sends to me! They sent it to me last Halloween and I finally made it for this Halloween season (2020)! Great ideal for the kids or anyone because we sure loved it! Very tasty and I don't use orange bell peppers as often as I do green bell peppers!

I really love the Italian flavored Panko Breadcrumbs! They really made for a great crunch to the peppers! Panko breadcrumbs are crunchy compared to regular breadcrumbs! I use them for everything that calls for breadcrumbs! All ingredients went well together! Nice seasoned, cheesy chicken smothered in salsa stuffed in a Jack-O-Lantern! Party for the taste buds!

Dinner was delicious!

Ingredients You'll Need

1 Tablespoon Extra Virgin Olive Oil
1 pounds boneless skinless chicken breast, cut into smaller bite size pieces
salt, black pepper & garlic powder, to taste
oregano, to taste
1½ cups Minute Rice, I used white
1½ cups Salsa, I used Mild Chunky
1½ cups Italian Blend shredded cheese, divided, save about ½ cup for top
½ cup grated Parmesan cheese, save a little for garnish, I used the green container
5 orange bell peppers
¼ cup Italian flavored Panko Breadcrumbs


Preheat oven to 425°

In a skillet heat olive oil. Add bite size pieces of chicken and season with salt, pepper, garlic powder and oregano. Cook until juices run clear and temp reaches 175° Drain any excess liquid.

While chicken is cooking make rice. When done add rice to chicken in skillet.

Add salsa, 1 cup Italian cheese blend and most of the Parmesan saving a little for top of peppers. Mix well and cook until cheese is melted, stirring occasionally.

With a pairing knife carve faces on pepper while pepper is whole. It makes it easier. Once faces are carved cut tops off of peppers saving the green stems for the Jack-O-Lantern look. Remove the insides and seeds carefully keeping the pepper intact.

Stuff with chicken mixture making sure some of the mixture comes out of the eyes, mouth and nose. Before adding tops back on, sprinkle with remaining shredded cheese, parmesan cheese and top with breadcrumbs. Place tops back on peppers with the green stem.

Bake uncovered for 20-30 minutes depending on your oven.

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