Jack-o’-Lantern Chicken Risotto Stuffed Peppers

Jack-o’-Lantern Chicken Risotto Stuffed Peppers


  • 6 Orange bell peppers

  • 1 bunch of long green onions, chopped

  • 2 carrots, finely chopped

  • 2 cloves of garlic, chopped

  • 3 Tbls of extra virgin olive oil

  • 4 Tbls of butter

  • 1 pound of ground chicken

  • 1 cup of Arborio rice

  • 1/2 cup of Marsala wine

  • 1/2 tsp of dried tarragon

  • 1/2 tsp of thyme

  • 6 cups of chicken broth

  • 1 8oz can of tomato sauce

  • 1 cup of fresh grated parmesan cheese

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 1/4 cup of fresh Italian flat leaf parsley

  • 8oz. of shredded mozzarella cheese

  • 1 15oz can of tomato sauce

  • 1 tsp dried basil

  • 1 tsp of dried oregano


  • Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o’-lantern into the side of each pepper.
  • In a large heavy bottom pot, sauté the onions, carrots and garlic in the olive oil and butter for 2 to 3 minutes.

  • Add the ground chicken and chop into little pieces with a wooden spoon.

  • Cook the chicken for another 2 minutes.

  • Stir in the rice and cook until slightly browned.

  • Stir in the wine and keep stirring until the wine is absorbed by the rice.

  • Add the tarragon and thyme.

  • Stir in the chicken broth one cup at a time until each cup is absorbed by the rice.

  • Add the 8oz tomato sauce.

  • Stir in the parmesan cheese and parsley.

  • Season with salt and pepper.

  • Pre-heat the oven to 350 degrees.

  • Carefully stuff the peppers and place them standing up in a glass baking dish.

  • Top the peppers with the mozzarella cheese.

  • Sprinkle with the basil and oregano.

  • Place the tops back on.

  •  Bake until the peppers are fork-tender, about 30 minutes.

    Serves 6 people


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