Printable Recipe
Jack-O'-Lantern Beef-Stuffed Peppers
Orange bell peppers carved like jack-o'-lanterns and filled with seasoned beef, rice, cheddar and green onions.
Prep time
15 min
Cook time
1 hr 10 min
Total time
1 hr 25 min
Yield
4
Ingredients
14
Steps
14
Filed under: beef, baking, over 1 hour, tomato, cheese, garlic.
Source channel: Food Wishes
Key ingredients
olive oil, for greasing, large orange bell peppers, ground beef, approximately 454 g, cooked rice, approximately 185 g, grated mature cheddar cheese, approximately 113 g.
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
- 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.