Up next in 10
ORANGE JACK-O-LANTERN STUFFED PEPPERS FOR FALL OR HALLOWEEN Dinner Ideas
498 views
Mar 14, 2025
ORANGE JACK-O-LANTERN STUFFED PEPPERS FOR FALL OR HALLOWEEN Dinner Ideas Using Rotisserie Chicken and Mexican Flavors Today's Recipe: https://catherinesplates.com/jack-o-lantern-stuffed-bell-peppers/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media Facebook @ https://facebook.com/catherinesplates/ YouTube @ https://www.youtube.com/channel/UCuvgtfqhHTKI5kymcLKeyxg Pinterest @ https://www.pinterest.com/CatherinesPlates/ TikTok @ https://www.tiktok.com/@catherinesplates Rumble @ https://rumble.com/c/c-1642522
View Video Transcript
0:00
welcome back everyone today we are going
0:03
to make orange Jackal lanard stuffed
0:05
bell peppers perfect for fall for
0:09
Halloween wouldn't these be cute on your
0:11
dinner table and also you can make these
0:14
for Thanksgiving if you want we're going
0:16
to make some faces not at me we're going
0:19
to put them on the peppers here before
0:21
we start the peppers you want to make
0:22
sure that you have some water on the
0:24
back burner in a large pot we're going
0:26
to bring that to a boil that way we can
0:28
soften the peppers when we get to that
0:30
point and then we're going to go ahead
0:31
and start making our rice cuz it takes
0:33
about 20 minutes so I've got a medium
0:35
pot we're going to put it over high heat
0:37
we're going to add in one cup of chicken
0:40
broth one cup of
0:43
water we're going to bring that to a
0:45
boil now I get questions in my comments
0:48
about the rice whether you should rinse
0:50
your rice or not my mom never rinsed the
0:53
rice in rice dishes so that's how I did
0:56
it I just didn't rinse the rice I've
0:58
tried it a few times and really I don't
1:00
see a difference so I don't even go
1:02
through that step now on some recipes I
1:05
do just to show you that you can rinse
1:07
your rice if you want to do that I'm not
1:10
going to do that so I am using a white
1:13
long grain rice and we're going to add
1:16
that one cup of it to our boiling
1:23
liquid we're going to stir this
1:27
up place a lid on we're going to turn
1:30
her heat down to a low we're going to
1:32
cook this for 20 minutes now over here
1:36
my water is coming to a boil so we're
1:38
going to go ahead and start with the
1:40
peppers and make our faces I'm using
1:43
four orange bell peppers I've already
1:46
rinsed them off and kind of dried them
1:48
off you want to make sure that they
1:49
stand up that one's not so what we're
1:51
going to do is take it we're going to
1:53
bring it over to our board and we're
1:54
going to cut off just the tip of the
1:56
bottom that's keeping it from standing
2:00
up that's a perfect stand right there
2:02
what we're going to do is you want to
2:03
take off the tops of your peppers keep
2:06
the stem cuz that's going to be the top
2:08
of our Jackal lanard so come close to
2:11
the edge of your pepper right
2:13
here and go
2:16
down just like
2:19
that hang on to the top you're going to
2:22
go in and we're going to cut off the
2:24
attachments to the pepper and the seed
2:26
Pocket go all the way around and we're
2:28
going to pop that out
2:31
remove it and then if you want to get
2:32
any more of that membrane out and just
2:34
go in peel it
2:35
out there we go let's make some faces
2:39
Jackal lanard has two eyes so I'm going
2:41
probably put one right here one right
2:42
here so we're going to make a just cut a
2:44
triangle for the eye just be very
2:46
careful so I'm going to go in like that
2:48
go all the way through your pepper I'm
2:50
going do it on this side and then I'm
2:52
going to come on the bottom of it and
2:54
make sure it goes through and then we're
2:56
going to pop that out can you'all see
2:57
the eyeball right there now we're going
3:00
to do the other one put it right next to
3:02
it see the two eyes we're going to give
3:05
it a nose you your kids might want to
3:07
get involved that's for sure there we go
3:10
then we're going to give it a mouth
3:11
probably just give it a little Jag mouth
3:14
there we're going to pop that
3:20
out all right let's place this in the
3:22
boiling water
3:28
[Music]
3:37
we're going to put the lids
3:40
in soften those down
3:44
too 5 minutes all right let's check our
3:48
rice
3:50
perfect our rice is nice and cooked
3:53
we're going to turn the burner off let's
3:55
make that delicious chicken mixture it's
3:57
going to have like a fajita Mexican
3:59
flavor to it I've got about 1 and 1/2
4:02
cups of chicken you want to make sure
4:04
that it is cooked chicken now we've
4:06
pulled this off of a rotisserie chicken
4:10
I'm just going to dice it up very finely
4:12
that way it'll fit into our
4:14
Peppers then once we get that put into a
4:17
large bowl we're going to add some other
4:21
stuff depending on how many peppers
4:23
you're making it'll determine how much
4:25
of the mixture you'll have left over and
4:28
that's totally fine if you have mixture
4:29
left over because we're going to put it
4:31
in the bottom of the baking dish that
4:34
will hold the peppers up it'll give more
4:36
mixture for people on their plate they
4:38
want more of the mixture bring our bowl
4:41
over I'm going to see if I think this is
4:43
going to be
4:45
enough now I've already turned off my
4:48
Peppers so they don't
4:50
overcook we don't want them to fall
4:52
apart and at this point you can drain
4:55
your peppers dry them off a little bit
4:58
and get them ready now this was two
5:00
chicken breast off the rotisserie and
5:02
some dark meat
5:04
so it's about how much if you want to
5:06
make your own
5:07
chicken you can bake it you can boil it
5:11
you can cook it in the crock pot the day
5:12
before or in your instant pot just make
5:16
sure you flavor it before it goes
5:18
[Music]
5:20
in right to that I think I'm going to
5:23
add half the rice kind of crisped on the
5:25
bottom there I left it in the pan but
5:27
that's totally fine just kind of
5:30
determine how much you want in there
5:31
about 2/3 of the rice that we made went
5:34
in I'm going to take one can of diced
5:38
tomatoes we're going to drain it we
5:41
don't want too much liquid in there now
5:43
if you have rotail tomatoes you can add
5:45
that can instead of just the diced
5:47
tomatoes I'm going to be adding in 4 oz
5:50
of mild green chilies that are already
5:52
chopped we're going to give this a
5:53
Mexican flare this recipe right here
5:56
comes from my blog Katherine plates.com
6:00
for chicken fajita stuffed peppers the
6:03
only differen is is that we made these
6:05
into Jackal lanard pumpkins we're going
6:07
to add some taco seasoning couple of
6:11
tablespoons my recipe calls for three
6:14
this is my homemade Blend or you can
6:16
even use one packet that you can get
6:18
from your store of your favorite brand
6:20
or favorite
6:21
flavors uh this is kind of a mild medium
6:25
flavor right here you can doctor that up
6:26
if you want you can find this recipe
6:29
right here on cathers plates.com also
6:32
just look up big batch taco seasoning
6:35
makes a lot so that you always have it
6:37
on hand plus there's nothing added to it
6:40
no additives or preservatives or
6:42
anything like that what you see is what
6:44
you get we're going to add in cheese to
6:47
hold it all
6:48
together I got a Mexican cheese blend
6:51
here about one cup let's mix this all
6:55
together you can half this recipe if you
6:58
don't want to really have a mixture down
6:59
on the bottom and have extra once the
7:01
mixture is nice and combined and I mean
7:05
you want it to where it's going to
7:09
form that's good going to add in just a
7:12
little bit of chicken broth for flavor
7:14
and also to get that mixture nice and
7:17
combined there we go that's looking good
7:20
there let's bring over a 9x13 casserole
7:25
dish we're going to spray it with some
7:27
non-stick cooking spray
7:30
we're going to place some of the mixture
7:32
on the bottom this will help hold the
7:34
peppers in
7:36
place that's good oh those Peppers smell
7:39
good now use your
7:44
tongs place it right into your baking
7:48
dish there we
7:51
go we go let's stuff
7:55
these pack it in aren they cute
8:01
there we go I think we got it all
8:03
out all right what we're going to do is
8:05
place the lid
8:09
on I've got my oven preheated at
8:13
375° we're going to put these Jackal
8:16
lanters in the oven and bake these for
8:18
about 15 to 20 minutes until everything
8:21
is heated through oh it's going to
8:24
shrivel up the peppers a little bit more
8:26
and give them really that Jackal lanard
8:28
feel
8:30
okay I'm going to be back I'm going to
8:31
show you how I'm going to Dish these up
8:32
here's our Jackal lanard stuffed orange
8:35
bell peppers aren't those cool looking
8:38
perfect for a Halloween a fall meal
8:44
winter
8:45
and little extra mixture there and my
8:50
other pepper let's give these a try I'm
8:53
just going to take some of that mixture
8:55
that cooked with the peppers I don't
8:57
want to cut them up just yet because I
8:58
want who's going to eat these to enjoy
9:01
the look of it that way they can eat
9:03
right out of the pepper and you know who
9:05
they
9:06
are I've got four bell peppers my
9:10
husband and me I'm going to take two of
9:11
them over to my kids with some of the
9:13
extra mixture here they're always
9:15
looking for extra
9:17
food all right here's my
9:23
bite that's good love those Mexican
9:26
flavors in there give me a thumbs up on
9:29
this one make sure you comment down
9:30
below if you're new to the channel make
9:31
sure you hit that subscribe button down
9:32
below and that Bell notification that
9:34
way you'll always know when shows like
9:35
this one here are
9:36
posted this recipe can be found on my
9:39
recipe blog Catherine
9:42
plates.com right here I'll see youall on
9:45
the next episode bye
#Condiments & Dressings
#Cooking & Recipes
#Other