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Scary Pumpkin Stuffed Peppers

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Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Bake Time 25 minutes
Course Main Course
Servings 6 people

Equipment

  • Baking Dish
  • Large Saucepan
  • Paring Knife

Ingredients
  

  • 2 lbs ground beef
  • ½ red and ½ green pepper diced
  • ½ white onion diced
  • 2 tablespoons Jerk seasoning
  • 2 tablespoons all purpose seasoning
  • 2 tablespoons Smoked paprika
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 teaspoons onion powder
  • 3 cloves garlic minced
  • ¼ cup tomato paste
  • 2 tablespoons brown sugar
  • ¼ cup lime juice

Yellow Rice

  • 1 cup white rice
  • 1 tablespoon olive oil
  • 1 packet sazon
  • 2 cups chicken broth
  • 1 can black beans drained
  • 6 Orange Bell Peppers

Topping

  • Mozzarella Cheese
  • Fresh cilantro

Instructions
 

Prep the Peppers:

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off of the orange bell peppers and set them aside. Remove the seeds and membranes from inside the peppers. Using a small paring knife, carve out fun or scary jack-o’-lantern faces on the front of each pepper.
  • Place the hollowed peppers in a baking dish, standing upright. Set them aside while you prepare the filling.

Cook the Beef Filling:

  • In a large saucepan, heat a tablespoon of olive oil over medium heat.
  • Add the ground beef, diced red and green peppers, and diced white onion. Cook until the beef is browned and the vegetables are soft, about 10-12 minutes.
  • Stir in the jerk seasoning, all-purpose seasoning, smoked paprika, salt, pepper, and onion powder. Cook for 1-2 more minutes to allow the spices to blend.
  • Add the minced garlic, tomato paste, brown sugar, and lime juice. Stir well and cook for another 2-3 minutes until the mixture is thick and well combined.
  • Remove from heat and set the beef mixture aside.

Make the Yellow Rice:

  • In a separate saucepan, heat 1 tablespoon of olive oil over medium heat.
  • Add the rice and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
  • Stir in the sazon packet and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is fully cooked.
  • Once the rice is done, gently stir in the drained black beans and fluff the rice with a fork.

Stuff the Peppers:

  • Combine the cooked yellow rice and the ground beef filling. Stir until well mixed.
  • Spoon the mixture into each of the hollowed-out orange bell peppers, packing it in generously.

Bake the Peppers:

  • Place the tops back on the peppers like lids.
  • Cover the baking dish with foil and bake the peppers in the preheated oven for 10 minutes.
  • Remove the foil, then add the mozzarella cheese on top of each pepper, halfway through cooking and place back in the oven for the rest of the 15 minutes or until the cheese has completely melted and the peppers are tender until the peppers are tender but still hold their shape.

Add Toppings and Serve:

  • After baking, garnish with fresh cilantro and serve your Scary Pumpkin Stuffed Peppers hot!
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