HLN | Recipe: Jack-o-Lantern Stuffed Peppers @hln | Uploaded October 2021 | Updated October 2024, 1 week ago.
HLN's Shyann Malone and Chef Christan Willis are taking the stuffed pepper trick-or-treating and putting together the perfect dinner to enjoy with a scary new true-crime mystery on HLN!
Ingredients:
-- 1⁄2 lb each Perdue Skinless Boneless Chicken Breast and Thighs - cooked and diced
-- 1 1⁄2 Cup Wild Rice- precooked
-- 1⁄2 Onion -Chopped
-- 1⁄4 Cup Carrots & Celery - finely chopped
-- 3 Garlic Cloves
-- Oregano- chopped
-- Thyme - chopped
-- Parsley- chopped
-- 1⁄3 Cup Chicken Broth
-- 1 Cup Half & Half or Coconut milk ( substitute )
-- 1⁄2 Cup Parmesan
-- Olive oil or coconut oil
-- 6 Orange Peppers
-- Small paring knife
Instructions:
* Preheat oven on 350
1. On medium heat, add oil to the pan. Sauté celery & carrots, then onion, add garlic to mixture, stir until fragrant.
2. Add chicken broth, half & half/coconut milk to the pan. Simmer until thick. Slowly incorporate chicken and wild rice. Add shredded cheese to the mixture. Stir on medium-low until the cheese is melted.
3. Taste, and season with salt & pepper.
4. Remove from heat, add chopped herbs. Place chicken & rice in a large bowl to cool.
5. Carve pepper pumpkins - get creative with the faces!
6. Stuff the peppers, place in a baking dish and bake for 15 mins until heated thoroughly.
HLN: True Crime and Headlines
SUBSCRIBE: bit.ly/2PEAtjO
Follow HLN:
http://www.HLNTV.com
Twitter.com/HLNTV
Facebook.com/HLN
Instagram.com/HLNOriginals
HLN's Shyann Malone and Chef Christan Willis are taking the stuffed pepper trick-or-treating and putting together the perfect dinner to enjoy with a scary new true-crime mystery on HLN!
Ingredients:
-- 1⁄2 lb each Perdue Skinless Boneless Chicken Breast and Thighs - cooked and diced
-- 1 1⁄2 Cup Wild Rice- precooked
-- 1⁄2 Onion -Chopped
-- 1⁄4 Cup Carrots & Celery - finely chopped
-- 3 Garlic Cloves
-- Oregano- chopped
-- Thyme - chopped
-- Parsley- chopped
-- 1⁄3 Cup Chicken Broth
-- 1 Cup Half & Half or Coconut milk ( substitute )
-- 1⁄2 Cup Parmesan
-- Olive oil or coconut oil
-- 6 Orange Peppers
-- Small paring knife
Instructions:
* Preheat oven on 350
1. On medium heat, add oil to the pan. Sauté celery & carrots, then onion, add garlic to mixture, stir until fragrant.
2. Add chicken broth, half & half/coconut milk to the pan. Simmer until thick. Slowly incorporate chicken and wild rice. Add shredded cheese to the mixture. Stir on medium-low until the cheese is melted.
3. Taste, and season with salt & pepper.
4. Remove from heat, add chopped herbs. Place chicken & rice in a large bowl to cool.
5. Carve pepper pumpkins - get creative with the faces!
6. Stuff the peppers, place in a baking dish and bake for 15 mins until heated thoroughly.
HLN: True Crime and Headlines
SUBSCRIBE: bit.ly/2PEAtjO
Follow HLN:
http://www.HLNTV.com
Twitter.com/HLNTV
Facebook.com/HLN
Instagram.com/HLNOriginals
