I found this amazing Stuffed Bell Pepper Jack-o-Lantern idea on Pinterest back in August when I was planning out my Halloween posts. Personally, I really love stuffed bell peppers, so I thought I would try to recreate them myself. I think it’s such a lovely idea to get into the Halloween spirit throughout October. I decided to make mine super healthy, but feel free to adjust the recipe to your own liking.
Stuffed Bell Pepper Jack-o-Lanterns
- 4 Bell peppers
- 130 g Brown rice
- 350 g Boneless, skinless chicken thigh fillets cut into bitesize pieces
- 1/2 White onion, thinly sliced
- 2 tbsp Tomato paste
- 1 tsp Honey
- 4 tbsp Extra virgin coconut oil
- 1 tbsp Garlic paste
- 1 tsp Hot paprika
- 1 tsp Ground cumin
- 1 tsp Turmeric
- 1 tsp Garlic salt
- 1 tsp Parsley
- 1 tsp Ginger
- 1/2 tsp Nutmeg
Preheat the oven to 180C or 350F.
Cook the brown rice on the stove or in a rice cooker as instructed on the packet.
Mix hot paprika, ground cumin, turmeric, garlic salt, parsley, ginger and nutmeg into a small bowl.
Heat up a pan on the highest heat and add the chicken into the pan. Cook the chicken until it's no longer pink. If there's water in the pan, drain it. Then add 2tbs of extra virgin coconut oil and half of the spice mix. Stir the chicken until the spice mix has evenly coated all of the chicken. Cook the chicken until it's golden brown. Then add the chicken into a large bowl.
In the same pan where the chicken was cooked, add 2tbs of extra virgin coconut oil. Then add the onion and garlic paste and cook them until the onion is soft. Add the cooked rice and the rest of the spice mix into the pan and stir fry it for 3 minutes on the highest heat, stirring occasionally. Then add tomato paste and honey. Stir fry for another 5 minutes. Then cover it and cook it for 5 minutes on low heat. Mix the rice with the chicken.
Cut the tops off the bell peppers and remove all of the seeds. Cut out a cute or a scary face just like you would on a Jack-O-Lantern.
Fill the bell peppers with the rice and chicken mixture and place them into a glass casserole dish which has been slightly coated in some extra virgin coconut oil.
Bake for 30 minutes and enjoy!
I hope you enjoy these healthy stuffed bell peppers as much as I do.
Will you be recreating these stuffed bell pepper Jack-o-Lanterns?
Let me know if you do in the comments! If you’re on a lookout for another healthy autumn recipe which requires similar ingredients, you can read my healthy Coconut Chicken Curry recipe.