Jack-o'-Lantern Stuffed Peppers with Rice and Beef
Equipment
- Large skillet
- Baking dish
- Sharp knife
Ingredients
- 4 orange bell peppers
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups cooked rice
- 1 cup tomato sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees and lightly grease a baking dish that will hold the peppers upright.
- Slice the tops off each orange bell pepper and remove the seeds and membranes. Use a small knife to carve simple jack-o'-lantern faces into the sides of each pepper.
- Place the carved peppers in the prepared baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft. Drain any excess fat.
- Stir the cooked rice, tomato sauce, paprika, salt, and black pepper into the beef mixture until everything is evenly combined.
- Spoon the filling into each carved pepper, packing it gently. Sprinkle the shredded cheddar cheese over the top of each pepper.
- Bake for 25 to 30 minutes until the peppers are tender and the cheese is melted and lightly browned.
Notes
Carve the faces after the peppers are cleaned to help them hold their shape during baking. If the peppers wobble in the dish, slice a thin piece off the bottom to create a flat base. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the rice from drying out.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Baking dish, Sharp knife
Cuisine: American
Equipment: Large skillet, Baking dish, Sharp knife