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​Spooky bell peppers with sticky chicken

27 October 2017

A fun and easy-to-make savoury snack that's ideal for Halloween parties.

Ingredients (serves 6)
  • 2 x skinless boneless chicken breasts
  • 2 cloves of garlic crushed
  • 2tbsp runny honey
  • 1 tbsp black treacle
  • 1tbsp Worcestershire sauce
  • 2tbsp tomato ketchup
  • 100g soft brown sugar
  • 400g tinned chopped tomatoes
  • 1 Braeburn apple finely grated
  • 1 pear finely grated
  • 6 bell peppers (yellow if possible)
  • 150g cheddar cheese grated
  • Salt and freshly ground black pepper


  1. Place the chicken breasts in an oven proof dish.
  2. Pre heat an oven to 130˚C.
  3. In a small bowl mix together the crushed garlic, honey, black treacle, Worcestershire sauce, tomato ketchup and brown sugar.
  4. Add the chopped tomatoes and carefully stir through.
  5. Pour the mix over the chicken and ensure it is all well coated.
  6. Cover the dish with a lid or foil and bake in the oven for 1½ - 2 hours.
  7. Remove the chicken from the sauce and shred using two forks until stringy.
  8. Add the grated apple and pear to the sauce and stir through.
  9. Return the chicken to the sauce and stir through to coat evenly.
  10. Take each pepper and cut a 1cm thick slice of the stalk end and keep to one side while scooping out the seeds and membrane from inside each pepper.
  11. With a small sharp knife create a mini pumpkin effect by cutting out 1cm triangles for the eyes and nose. Cut out a smile on the face for full effect.
  12. Place the stringy chicken into each of the peppers and top with grated cheddar cheese.
  13. Replace the pepper tops and press firmly to secure.
  14. Increase the oven temperature to 180˚C and bake the peppers for 20 minutes or until piping hot.
  15. If preparing the peppers in advance, ensure that when baking to allow an extra 15 minutes to heat through sufficiently.
Posted in: Recipes