Jack-o’-lantern Plant Chicken and Rice Stuffed Peppers

Sink your teeth into these Jack-o’-lantern Plant Chicken and Rice Stuffed Peppers – a ghoulishly spooktacular delight that’s sure to spice up any Halloween gathering.


1.5 hrCook

5 minPrep


  • 1 8oz Pouch Daring Cajun Plant Chicken Pieces
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 tablespoon olive oil
  • 1 cup uncooked brown rice
  • 1/2 cup tomato sauce
  • 2 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp garlic salt
  • 1 tsp taco seasoning
  • 4 large orange bell peppers
  • 1 (15-ounce) can black beans, rinsed
  • 3/4 cup shredded sharp dairy or plant-based cheedar, divided into 1/2 cup and 1/4 cup
  • Fresh Italian parsley, minced (for garnish)

Step 1

Cook your Daring Cajun Pieces by placing a sauté pan on high, then reducing to medium heat. Lightly coat the pan with 1 tbsp oil and cook 5 to 6 minutes, turning occasionally. Pieces are done when golden brown on both sides. 

Step 2

Transfer the Cajun pieces onto a dish and pull them apart using two forks. Then, reintroduce them to the skillet. 

Step 3

Pour in the can of chopped tomatoes and let it simmer gently for around 5 minutes. Once done, set aside. 

Step 4

For the rice, get a saucepan and warm 1 tbsp of oil over medium heat. Add the rice, making sure you stir occasionally until it’s golden. Sprinkle in the cumin, garlic seasoning, and taco spice blend, and cook for 30 seconds. 

Step 5

Mix in the tomato puree and vegetable stock and let it come to a rolling boil. Once boiling, cover the saucepan and lower the heat, allowing the rice to simmer for roughly 30-35 minutes. Once the rice is done, fluff with a fork and set aside. 

Step 6

Bring a large pot of water to a boil. Meanwhile, wash the bell peppers and slice off the upper part, scooping out the interior to get rid of the seeds and membranes. 

Step 7

With a sharp knife, carve a jack-o’-lantern face on each pepper.  

Step 8

Once the water is boiling, immerse the peppers and their carved lids into it, boiling them for around 5 minutes till they soften. After boiling, plunge the peppers into cold water to halt the cooking process. 

Step 9

In a sizable mixing bowl, blend together the prepared rice, the shredded Daring Cajun Pieces, a half-cup of either dairy or plant-based shredded cheese, and black beans. Proceed to stuff each bell pepper with the rice and protein mix, sprinkling an additional 1/4 cup shredded cheese over the top. 

Step 10

Set the carved lids back on the stuffed peppers. Position the peppers so they stand upright in a baking tray. Oven-cook at 350F for about 30 minutes until the cheese is bubbly and the peppers are cooked to your preference. 

Step 11

Before serving, sprinkle some freshly chopped parsley for garnish. 

Step 12


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