Name: Jack-O'-Lantern Beef-Stuffed Peppers
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 85 min
Yield: 4 stuffed peppers
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.