Halloween Stuffed Peppers (Print Version)
# Ingredients:
01 -
8 bell peppers in orange.
02 -
1 pound ground chicken or turkey (16 ounces).
03 -
2 tablespoons of olive oil.
04 -
1 tablespoon finely chopped garlic (roughly 3 cloves).
05 -
2 1/4 cups chopped onion, yellow (about one onion).
06 -
1 (15.5-ounce) can of black beans, drained and rinsed.
07 -
1 teaspoon dried basil.
08 -
3/4 cup shredded cheese (cheddar or colby jack).
09 -
1 teaspoon dried oregano.
10 -
1 1/2 cups of cooked white basmati rice (follow package directions).
11 -
1 (15-ounce) can of tomato sauce.
12 -
1/4 teaspoon ground black pepper.
13 -
1/2 teaspoon kosher salt.
# Instructions:
01 -
Turn your oven on and set it to 400°F.
02 -
Slice off the tops of the peppers. Carve whatever jack-o-lantern-style faces you’d like on one side. Pull out the seeds and inner ribs with a paring knife, and place them in a 9x13-inch pan.
03 -
Warm olive oil in a big frying pan on medium heat. Add the onions and stir them around occasionally for about 5 minutes.
04 -
Toss in the garlic and ground meat. Keep cooking for another 5 minutes, breaking the meat up with a spoon or spatula as it browns.
05 -
Stir the rice, black beans, tomato sauce, oregano, basil, salt, and pepper into the skillet. Cook over heat for 3–5 minutes so the rice can soak up some of the sauce. Remove from heat.
06 -
Fill each pepper generously with the mixture and sprinkle shredded cheese evenly on top.
07 -
Pour about 1 1/2 cups water at the bottom of the dish, then pop it uncovered into the oven for 10 minutes. The cheese should melt, and the peppers will soften a little.
# Notes:
01 -
You can cut different faces on the peppers so every one looks fun and unique.
02 -
Feel free to swap out the turkey or chicken for any meat you like better.
03 -
You can prep these peppers early and then bake them when you're ready.