Teriyaki Chicken Stuffed Bell Pepper Jack-O-Lanterns
  Ingredients:
  1 ½ pounds Foster Farms boneless, skinless chicken thighs
  ¼ cup low-sodium soy sauce and honey
  1 tbsp grated fresh ginger, corn starch, and cool water   1 tsp garlic powder, hot sauce, and fish sauce
  3 medium carrots, cut into chunks
  1 small yellow onion, quartered
  2 tbsp oil
  4 bell peppers


  1) Preheat the oven to 350 degrees F.
  2) In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside.
  3) Cut the tops off the peppers. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish. Cut jack-o-lantern shapes on each bell pepper.
  4) In a food processor, combine the carrots and onion. Pulse until finely chopped.
  5) Add the chicken, then pulse several times to begin chopping the chicken. Add the sauce then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about ¼ inch to ½ inch.
  6) In a large skillet over medium-high, heat the oil.
  7) Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes. In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes.
  8) Transfer the chicken to one side of a serving platter. Fill the peppers with the teriyaki chicken. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil.
  9) Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and lightly browned, another 15 to 20 minutes. Serve and enjoy!