Spooky Stuffed Bell Peppers Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free
Ingredients
Scale
- 4 large orange bell peppers
- 1 lb lean ground beef (or ground turkey)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups cooked white or brown rice
- 1 cup marinara or tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
- Wash the peppers and carefully slice off the tops. Set the tops aside as they will serve as “lids.” Remove the seeds and membranes from the inside. Using a small, sharp paring knife, carefully carve triangle eyes and a jagged mouth into one side of each pepper, just like you would with a real pumpkin.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet. Break it apart with a wooden spoon and cook until it is completely browned. Drain any excess grease. Stir in the cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for 2-3 minutes until well combined and heated through.
- Preheat your oven to 375°F (190°C). Stir half of the shredded cheese into the meat and rice mixture. Spoon the filling into each carved pepper, pressing down gently to pack it in. Top each pepper with the remaining cheese and place the pepper “lids” back on top.
- Place the peppers upright in a baking dish. Pour about half a cup of water into the bottom of the dish to help the peppers steam. Cover the dish loosely with foil. Bake for 25-30 minutes, or until the peppers are tender when pierced with a fork. Remove the foil for the last 5 minutes if you want the cheese to get extra bubbly.