Jack-O'-Lantern Stuffed Bell Peppers
Equipment
- Large skillet
- Baking dish
- Sharp knife
Ingredients
- 4 large orange bell peppers
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground turkey
- 1 cup cooked white rice
- 1 (14 oz) can diced tomatoes, drained
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Slice the tops off each bell pepper and remove the seeds and membranes. Use a small knife to carve simple jack-o'-lantern faces into the sides of the peppers.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
- Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until it is no longer pink. Stir in the cooked rice, drained diced tomatoes, paprika, salt, and black pepper. Cook for 2 minutes to combine.
- Remove the skillet from the heat and mix in half of the shredded cheddar cheese. Spoon the filling evenly into the carved bell peppers.
- Place the stuffed peppers in a baking dish. Sprinkle the remaining cheese over the tops. Bake for 25 minutes until the peppers are tender and the cheese is melted.
Notes
Carve the faces after removing the seeds so the peppers stay sturdy. If the filling seems dry after mixing, add a tablespoon of the drained tomato liquid before stuffing. Leftovers reheat well in a 350°F oven for 10 minutes to keep the peppers from getting soggy.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Baking dish, Sharp knife
Cuisine: American
Equipment: Large skillet, Baking dish, Sharp knife