Stuffed Pepper Jack-O-Lanterns are a hauntingly good way to enjoy dinner this Halloween!

Here’s what you’ll need:

• Orange bell peppers
• Boneless skinless chicken thighs
• Black beans
• Fresh corn 
• Monterrey jack cheese
• White rice
• Garlic
• Green bell pepper
• White onion
• Roma tomato
• Cilantro
• Salt/Pepper

The Rice:

To make the rice, start by chopping one clove of garlic. Dice ¼ of a white onion, ¼ of a green bell pepper, and 1 roma tomato. Heat a small pot on medium heat and drizzle in some olive oil. Add the garlic, onion, and green bell pepper to the pot and cook for 3-4 minutes until they start to become tender. Add ½ cup of rice to the pot and toast for 2-3 minutes. (I used jasmine rice because it is what a normally keep on hand, but any long grain white rice will work.) Next, add 1 diced roma tomato and cook for about a minute. Add 1 cup of water, ½ tsp of salt, ¼ tsp of pepper, and stir. Cover the pot with a lid and simmer on low heat for 15-20 minutes or until all the water has been absorbed and the rice is fully cook. (Do not stir the rice while it cooks.) Once the rice is cooked, add a tablespoon of chopped cilantro, and fluff the rice with a fork. Taste and add any extra seasonings as needed.

The Process:

Start by rinsing and drying 6 orange bell peppers. Using a small paring knife, carefully cut out the tops of the bell peppers. Use a spoon and scoop out the seeds and membranes. Also, cut away the seeds and membrane from the tops of the bell peppers. Carefully cut out the jack-o-lantern face in each of the bell peppers. Set aside.

Next, it is time to prep the grill. I used my Weber kettle with a 2-zone fire for indirect and direct cooking zones. Light 1 full chimney of B&B Hickory Lump charcoal and pour on one side of the grill for the direct cooking zone. I did this using my Slow ‘N Sear by SnS Grills. 

Season 4 boneless skinless chicken thighs. I used Chupacabra Steak Seasoning by 2 Gringos. Cook the chicken thighs over direct heat for a couple minutes. You want to sear and get a good char on the chicken. Then, move the chicken to the indirect side of the grill to finish cooking. This took about 12-13 minutes, but the goal is to make sure the chicken reaches an internal temp of 165°F. While the chicken thighs are finishing up, I like to place the bell peppers over that indirect heat as well for 5-8 minutes. This will result in a more tender bell pepper in the end. During the last couple minutes of cooking, place the corn over direct heat to cook and get a nice char.

Now it is time to assemble the stuffed peppers. First, dice the grilled chicken and cut the corn off the cob. Next, add some rice to the bell peppers. (About ¼ to 1/3 cup of rice per bell pepper.) Layer in a spoonful of the canned black beans as well as the grilled corn. Finally, add a layer of grilled chicken topped with shredded Monterrey jack cheese. Place the stuffed peppers back on the grill over indirect heat with the lid on for 10 minutes or until the cheese is completely melted.

Place the pepper tops back on and drizzle some hot sauce down the openings of the Stuffed Pepper Jack-O-Lanterns for a spooky and delicious Halloween dinner!