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. Source: EatingWell.com, August 2018

Carolyn Casner
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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; total fat 16g 25% DV; saturated fat 5g; cholesterol 74mg 25% DV; sodium 933mg 37% DV; potassium 905mg 25% DV; carbohydrates 32.9g 11% DV; fiber 3.7g 15% DV; sugar 6g; protein 27g 54% DV; exchange other carbs 2; vitamin a iu 660IU; vitamin c 227mg; folate 58mcg; calcium 48mg; iron 4mg; magnesium 79mg; thiaminmg.