Carve faces into the side of a bell pepper for a cute jack-o'-lantern you can eat too! This adorable Halloween-themed dinner is perfect for a family dinner to fuel your trick-or-treating adventure. Or serve them at a Halloween party and watch them disappear! Don't feel like freehand-carving the faces with a knife? Try using a cookie cutter instead.

Carolyn Casner
Source: EatingWell.com, August 2018

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Recipe Summary

active:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened and beginning to brown, about 3 minutes. Add beef, salt and pepper; cook, crumbling with a wooden spoon, just until it loses its pink color, about 5 minutes more. Remove from heat and stir in rice, 3/4 cup tomato sauce and parsley.

  • Meanwhile, cut out stem ends of bell peppers and set aside; scoop out seeds. With a sharp paring knife, cut out a jack-o'-lantern face on one side of each pepper. Place the peppers and tops, cut-side down, in a microwave-safe pie pan. Add ¼ cup water. Microwave on High until tender but firm, 4 to 6 minutes. Empty the water from the dish and turn the peppers cut-side up.

  • Stuff the peppers with the beef mixture. Spoon the remaining ¼ cup tomato sauce over the peppers. Bake until the mixture is heated through, 20 to 25 minutes. Place the steamed tops back on top of the peppers.

Tips

To make ahead: Refrigerate filling (Step 2) for up to 2 days. Continue with recipe.

Nutrition Facts

383 calories; protein 27g 54% DV; carbohydrates 32.9g 11% DV; dietary fiber 3.7g 15% DV; sugars 6.4g; fat 16g 25% DV; saturated fat 5g 25% DV; cholesterol 73.7mg 25% DV; vitamin a iu 659.9IU 13% DV; vitamin c 227.1mg 379% DV; folate 57.8mcg 14% DV; calcium 48.2mg 5% DV; iron 4.3mg 24% DV; magnesium 79.1mg 28% DV; potassium 905.4mg 25% DV; sodium 932.7mg 37% DV; thiamin 0.3mg 25% DV.
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