beefricepepper
Jack-O'-Lantern Beef-Stuffed Peppers
Orange bell peppers carved like jack-o'-lanterns and filled with seasoned beef, rice, cheddar and green onions.
From YouTube · Oct 15, 2021
Orange bell peppers carved like jack-o'-lanterns and filled with seasoned beef, rice, cheddar and green onions.
15 min
Prep time
1 hr 10 min
Cook time
1 hr 25 min
Total time
4 stuffed peppers
Yield
Ingredients
14 ingredients- 1 teaspoon olive oil, for greasing
- 4 large orange bell peppers
- 1 lb ground beef, approximately 454 g
- 1 cup cooked rice, approximately 185 g
- 1 cup grated mature cheddar cheese, approximately 113 g
- 1/3 cup thinly sliced green onions, approximately 35 g
- 2 tablespoons salted butter, 28 g, melted
- 2 tablespoons ketchup, approximately 34 g
- 3 garlic cloves, finely minced
- 2 teaspoons kosher salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 3 pinches cayenne pepper, or to taste
- 2 cups seasoned tomato sauce, approximately 480 ml, warmed
Method
14 steps- Preheat the oven to 200°C, or 180°C fan, with the oven rack in the upper-middle position.
- Coat the inside of a baking dish lightly with the olive oil.
- Choose the broadest, flattest side of each pepper for the face. Carefully cut out triangular eyes, a triangular nose and a mouth using a small sharp knife.
- Cut around each pepper stem and remove the top. Trim the seed pod from underneath the top while keeping the stem intact.
- Remove the seeds and white membranes from inside each pepper. Place the hollow peppers upright in the prepared baking dish.
- Combine the raw ground beef, cooked rice, cheddar, green onions, melted butter, ketchup, garlic, kosher salt, Worcestershire sauce, black pepper and cayenne in a large bowl.
- Mix gently until the ingredients are evenly distributed. Do not compact or overwork the beef.
- Divide the filling evenly among the four peppers without packing it excessively tightly.
- Replace each reserved pepper top.
- Cover the baking dish loosely with aluminium foil and place it on a rimmed baking tray to catch any drips.
- Bake for 1 hour.
- Remove the foil and continue baking for 10 to 15 minutes, until the peppers are tender and lightly browned and the centre of the beef filling reaches at least 71°C.
- Spoon approximately 3 tablespoons of the warmed tomato sauce onto each serving plate.
- Place one stuffed pepper over the sauce and serve the remaining sauce alongside.
Recipe notes
Helpful tips
- Choose large peppers with flat bases so they remain upright.
- Keep each pepper top beside its matching pepper after cutting it off.
- Carve simple, relatively small features so the raw filling does not escape.
- Mix the filling gently to avoid making it dense.
- Place the baking dish on a tray because cooking juices may bubble over.
Equipment
- Small sharp paring knife
- Baking dish
- Rimmed baking tray
- Aluminium foil
- Large mixing bowl
- Food thermometer
Storage
Cool promptly and refrigerate in an airtight container for up to 3 days. Reheat until the centre reaches at least 74°C and is steaming throughout.
Additional tips
- Use care when carving the peppers with a small sharp knife. The filling contains raw beef and must reach at least 71°C during cooking. Contains milk and may contain fish or gluten depending on the Worcestershire sauce.
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