Jack-o'-Lantern Stuffed Peppers

Jack-o'-Lantern Stuffed Peppers

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From: EatingWell.com, August 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 pound lean ground beef
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1½ cups cooked brown rice
  • 1 (8 ounce) can no-salt-added tomato sauce, divided
  • 2 tablespoons chopped fresh parsley
  • 4 large orange bell peppers

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F.
  2. 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, ¾ cup tomato sauce and parsley.
  3. 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.
  4. 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.
  • To make ahead: Refrigerate filling (Step 2) for up to 2 days. Continue with recipe.

Nutrition information

  • Serving size: 1 stuffed pepper
  • Per serving: 383 calories; 16 g fat(5 g sat); 4 g fiber; 33 g carbohydrates; 27 g protein; 58 mcg folate; 74 mg cholesterol; 6 g sugars; 0 g added sugars; 660 IU vitamin A; 227 mg vitamin C; 48 mg calcium; 4 mg iron; 933 mg sodium; 905 mg potassium
  • Nutrition Bonus: Vitamin C (378% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 2½ vegetable, 1½ starch, 1 fat

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