On the Halloween theme, here are some cute « Jack O’ Lantern » peppers, stuffed with delicious chicken parmesan.
They are so quick to prepare, using fully cooked carved chicken breasts, some leftover rice, marinara sauce and cheese. The carving of was an idea I took from Everyday Jenny but I decided to stuff my peppers with use a more traditional, chicken parmigiana stuffing for my pepper. With a simple green salad on the side, you have got yourself a week night meal done in no time!
The kids literally devoured this meal. In fact, I originally prepared only 4 peppers for the four of us, but I should have made 6, since we all could have eaten a little more and…a little leftovers for a next-day lunch would have been welcomed! Therefore, I adjusted the recipe accordingly for you.


- - 6 orange bell peppers
- - 200 gr. (about half a box) of Janes carved Chicken Breast, thawed.
- - 2 cups of marinara sauce (homemade or store bought)
- - 2 cups shredded mozza-cheddar mix
- - 1 garlic clove, crushed
- - 1/2 cup fresh basil, chopped
- - 1/2 cup cooked rice (or quinoa)
- - 1/2 cup grated parmesan cheese to sprinkle
- - 1/2 cup chicken stock
- Preheat your oven at 400F.
- In a large bowl, mix all the ingredients together, except the parmesan and chicken stock.
- "Carve" your peppers according to your creative vision and stuff with the mixed ingredients. Sprinkle with parmesan cheese.
- In a small casserole, put all your peppers upright with the tops on. Pour chicken stock on the bottom and cover either with the casserole lid or with foil.
- Bake 45 minutes. Uncover, put the peppers tops on the side and broil for about 3 minutes.
- Serve with a salad on the side.
- I used chopped black olives to create a "scary eyes", but if you're going more for cute, I would simply carve little triangles as eyes and nose.