Hello, fellow foodies! As Halloween approaches, it’s time to get a little spooky in the kitchen. If you’re searching for a festive dish that combines a fun Halloween theme with mouthwatering flavors, look no further than these Scary Pumpkin Peppers. This recipe is perfect for adding a touch of Halloween magic to your dinner table, and it’s sure to delight both kids and adults alike. Let’s dive into how you can create these ghoulishly good stuffed peppers that are as delicious as they are eerie.
Ingredients
Before we embark on our Halloween cooking adventure, let’s gather our ingredients. Here’s what you’ll need to create these Scary Pumpkin Stuffed Peppers:
For the Filling:
- 2 lbs ground beef
- ½ red pepper, diced
- 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
For the Yellow Rice:
- 1 cup white rice
- 1 tablespoon olive oil
- 1 packet sazon
- 2 cups chicken broth
- 1 can black beans, drained
For the Peppers:
- 6 orange bell peppers
For the Topping:
- Mozzarella cheese
- Fresh cilantro
Making the Filling
Let’s start by preparing the beef filling, which will be the heart of our scary pumpkin stuffed peppers. Here’s how to get it just right:
Cook the Beef and Vegetables: Heat a tablespoon of olive oil in a large saucepan 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, which should take about 10-12 minutes.
Season and Flavor: Stir in the jerk seasoning, all-purpose seasoning, smoked paprika, salt, pepper, and onion powder. Cook for an additional 1-2 minutes to let the spices meld together.
Add the Final Touches: Incorporate the minced garlic, tomato paste, brown sugar, and lime juice. Mix well and cook for another 2-3 minutes until the mixture thickens and is well combined. Once done, remove from heat and set aside.
Making the Meat Mixture
The yellow rice adds a deliciously vibrant and savory component to our stuffed peppers. Here’s how to make it:
Toast the Rice: In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and cook, stirring frequently, for 2-3 minutes until the rice is lightly toasted.
Cook the Rice: Stir in the sazon packet and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is fully cooked.
Add Black Beans: Once the rice is done, gently fold in the drained black beans and fluff the rice with a fork. This adds a bit of protein and texture to the dish.
Cutting Out the Pumpkin Faces
The fun part begins! Transforming our bell peppers into spooky jack-o’-lanterns is a blast. Here’s how to do it:
Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the orange bell peppers and set them aside. Remove the seeds and membranes from inside each pepper.
Carve the Faces: Using a small paring knife, carve out jack-o’-lantern faces on the front of each pepper. You can go for a classic spooky grin or get creative with your designs. The hollowed peppers will now resemble little pumpkins ready for filling!
Set Aside: Place the carved peppers upright in a baking dish and set them aside while you prepare the filling.
Stuff the Peppers
Now it’s time to bring everything together. Here’s how to stuff and bake your peppers:
Combine Fillings: Mix the cooked yellow rice with the beef filling until well combined. This will be the stuffing for your peppers.
Stuff the Peppers: Generously spoon the rice and beef mixture into each hollowed-out pepper. Pack the filling in well to ensure each pepper is nicely stuffed.
Tips to Make the Perfect Rice
For perfectly cooked yellow rice that complements the scary pumpkin stuffed peppers, consider these tips:
Proper Toasting: Lightly toasting the rice before adding the liquid helps to enhance its flavor and texture.
Use Chicken Broth: For a richer flavor, use chicken broth instead of water. This adds a savory depth to the rice.
Fluff the Rice: Once cooked, fluff the rice with a fork to keep it from becoming mushy and to ensure even distribution of the black beans.
Finishing Touches
The final steps will ensure your Scary Pumpkin Stuffed Peppers are as tasty as they are spooky:
Bake the Peppers: Place the tops back on the peppers like little lids. Cover the baking dish with foil and bake in the preheated oven for 10 minutes.
Add Cheese: Remove the foil, sprinkle mozzarella cheese on top of each pepper, and return to the oven for an additional 15 minutes, or until the cheese is melted and bubbly, and the peppers are tender but still holding their shape.
Garnish and Serve: After baking, garnish your peppers with fresh cilantro for a burst of color and flavor. Serve hot and enjoy!
These Scary Pumpkin Stuffed Peppers are not only a delicious and hearty meal but also a delightful way to celebrate Halloween. With their spooky faces and savory stuffing, they’re sure to be a hit at your Halloween gatherings. Plus, the combination of ground beef, vibrant yellow rice, and melty cheese creates a satisfying dish that everyone will love.
So, gather your ingredients, carve out some jack-o’-lantern faces, and get ready to serve up a meal that’s as fun to make as it is to eat. Happy cooking, and may your Halloween be filled with deliciously spooky treats!
Scary Pumpkin Stuffed Peppers
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!
