Jack-o'-Lantern Stuffed Peppers
By Daily SimmerOrange bell peppers carved with playful faces, stuffed with a smoky mixture of ground beef, rice, and black beans, and baked with a melted cheese topping.
Ingredients
Contains Dairy
Peppers
Filling
Topping & Baking
Directions
- Mark step 1 done
Cut the tops off the orange bell peppers (4) and remove the seeds and membranes. Using a small paring knife, carefully carve a simple jack-o'-lantern face into one side of each pepper (4). Set the peppers (4) aside.
- Mark step 2 done
Preheat the oven to 190°C.
- Mark step 3 done
Heat the olive oil (15ml) in a large skillet over medium heat. Add the yellow onion and cook until softened, about 5 min. Stir in the garlic (2) and cook for 1 min until fragrant.
- Mark step 4 done
Add the lean ground beef (400g) to the skillet. Cook, breaking the meat apart with a wooden spoon, until completely browned and cooked through to a safe internal temperature of 71°C. Drain any excess fat from the pan.
- Mark step 5 done
Stir the smoked paprika (5ml), ground cumin (5ml), chili powder (5ml), and salt into the lean ground beef (400g). Mix in the cooked white rice (200g), canned black beans (400g), and crushed tomatoes (2dl). Simmer the mixture for 5 min until heated through and well combined.
- Mark step 6 done
Spoon the warm lean ground beef (400g) filling evenly into the carved peppers (4). Stand them upright in a baking dish. Pour the water (1dl) into the bottom of the dish to help steam the peppers (4) during baking.
- Mark step 7 done
Cover the baking dish loosely with aluminum foil and bake for 30 min, or until the peppers (4) are tender but still hold their shape.
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Remove the foil, sprinkle the shredded Monterey Jack cheese (100g) evenly over the exposed filling in each pepper (4), and return to the oven uncovered. Bake for another 5 min until the shredded Monterey Jack cheese (100g) is melted and bubbly.
- Mark step 9 done
Let the stuffed peppers (4) cool in the dish for 5 min before serving. To store leftovers, transfer them to shallow containers and refrigerate within 2 hours. Leftovers keep for up to 4 days and should be reheated to an internal temperature of 74°C.
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