Saturday, October 31, 2015

Spooky Stuffed Peppers

Happy Halloween, my pretties! I make this delicious dinner every Halloween and can't wait to make it tonight for my family! It's really easy, but a little tedious. I make my grandmother's chicken wild rice casserole (and a small portion without chicken for myself), stuff it into an expertly-carved orange pepper, and roast it in the oven for a few minutes. If you know my grandma, or have had the insane delight of enjoying one of her cookies, you know she's one of the best cooks on planet earth. Served with a simple spinach salad, it's the perfect festive dinner for Halloween! (And as a thank you to my brother and awesome parents for helping me move on Halloween...they're the best!)

"Bone" Appetit! (Get it??)


Ingredients:
Peppers (however many you're going to make)
6 cups cooked wild rice (1.5 cups uncooked)
1 can cream of mushroom soup
1 (8oz) carton of sour cream
1 stick butter
3 stalks of diced celery
1 medium chopped onion
1/4 lb sliced mushrooms
1 tsp salt
1/4 tsp pepper
3 cups cooked chicken
slivered almonds


 To make the casserole:
1) preheat oven to 350 degrees
2) prepare wild rice
3) combine soup and sour cream, stir to blend
4) melt butter in large skillet & sautee celery, mushrooms and onion. 
5) Stir in salt & pepper. sour cream/soup mixture, wild rice, and chicken
6) spoon into lightly greased shallow casserole pan
7) bake, covered, at 350 degrees for 45 minutes

To make the spooky peppers:  
1) cut the top of the pepper off, scoop out the seeds and guts, and carve to look like a jack-o-lantern
2) load some of the freshly baked wild rice casserole in the peppers, and place on baking sheet. 
3) bake at 350 degrees for about 10 minutes, so the pepper gets a little soft.

For the salad:
Spring mix
Sliced strawberries
Walnut halves
Crumbled bleu or gorgonzola cheese
Raspberry vinaigrette
Toss, serve, and enjoy! 

XOXO,

Natalie

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