Cheesy Chicken & Bacon Capsicum Mac-o'-Lanterns

Name: Cheesy Chicken & Bacon Capsicum Mac-o'-Lanterns with Green Salad
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Orecchiette; 1 Cucumber; ½ Brown Onion; 100 g Bacon; 1 sachet Garlic & Herb Seasoning; 1 packet Light Cooking Cream; 2 Capsicum; 1 Cheddar Cheese; 1 Grated Mozzarella; 1 packet Mixed Salad Leaves; 1 Chicken Breast Strips; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Green Salad

Julian PaunczUpdated on October 16, 2026

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Calories

:

1040 kcal

Protein

:

66.4g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Milk
Soy
May contain traces of allergens

Beware, brave souls, these Mac-o'-Lanterns are back from the dead and ooozier than ever! We've carved out vibrant capsicums and stuffed 'em with a bubbling, cheesy bacon mac that's positively wicked. Every bite spills with gooey, golden goodness so delicious, it's downright spooky. On the side, a cool and crispy cucumber salad to calm the chaos - because even the most daring trick-or-treaters need a moment's rest. This Halloween, forget the candy, dinner is the trick AND the treat.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Orecchiette

(Contains: Wheat, Gluten May be present: Soy)

1

Cucumber

½

Brown Onion

100 g

Bacon

1 sachet

Garlic & Herb Seasoning

1 packet

Light Cooking Cream

(Contains: Milk)

2

Capsicum

1

Cheddar Cheese

(Contains: Milk)

1

Grated Mozzarella

(Contains: Milk)

1 packet

Mixed Salad Leaves

1

Chicken Breast Strips

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)4360 kJ

Calories1040 kcal

Fat46.9 g

of which saturates25.6 g

Carbohydrate84.4 g

of which sugars17 g

Dietary Fibre7.6 g

Protein66.4 g

Sodium1350 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

PDF

1

Boil the kettle. Preheat oven to 240°C/220°C fan-forced.
Half-fill a large saucepan with boiling water and add a generous pinch of salt.
Cook orecchiette over high heat, until ‘al dente’, 11 minutes.
Reserve pasta water (2 tbs per person).
Drain orecchiette, then return to the saucepan and drizzle with olive oil.

2

Meanwhiile, slice cucumber into thin rounds.
Thinly slice brown onion (see ingredients).
Cut bacon into 1cm pieces.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook bacon, chicken breast strips and onion until golden, 5-6 minutes.
Reduce heat to medium, add garlic & herb seasoning, light cooking cream and the reserved pasta water and cook until slightly thickened, 1-2 minutes.
Remove pan from heat, then stir through Cheddar cheese and cooked pasta until cheese is melted and pasta is coated. Season generously with pepper.

TIP: The chicken is cooked when it is no longer pink inside.

4

While the bacon and chicken is cooking, slice top off capsicum and remove the stem and seeds. Using a sharp knife, carefully carve a scary face into the side of each capsicum.
Place capsicum on a lined oven tray. Brush with olive oil and season with salt and pepper.

5

Spoon some pasta mixture into capsicums and sprinkle with shredded mozzarella cheese. Bake until capsicum is tender and mozzarella is golden, 15-20 minutes.

6

Just before serving, in a medium bowl, combine mixed salad leaves, cucumber, a drizzle of olive oil and vinegar. Season to taste.
Divide cheesy bacon and chicken mac-o'-lanterns and green salad between plates. Serve with any remaining pasta. Enjoy!