Recipe of the Week: Halloween Stuffed Peppers
October 25, 2017
- 4 large orange bell peppers
- 1 tablespoon olive oil
- ½ yellow onion, chopped
- 1 lb ground turkey OR 1 (15oz) can black beans, rinsed & drained
- 1 jalapeño, diced
- ½ teaspoon cumin
- ½ teaspoon kosher salt, plus more for sprinkling into peppers
- ⅔ cup salsa
- 1½ cups cooked rice (this is approximately ½ cup uncooked)
- ½ cup canned corn, drained
- 1 cup shredded Mexican blend cheese, divided
- To garnish: chopped cilantro
- Preheat oven to 350°F.
- Rinse and dry bell peppers. Carve jack o’lantern faces into each bell pepper using a sharp paring knife. I used a pen to draw the shapes first, and then cut on the outside of the markings with the paring knife. If you’re more talented than I am, you could also cut them freehand.
- Cut ½ to ¾ of an inch off the top of each bell pepper. Set aside the tops. Carefully clean the ribs and seeds out of each pepper. Sprinkle with salt and pepper. Place the peppers in a 8×8 inch glass baking dish and replace the top of each pepper. Put ½ inch of water in the bottom of the baking dish and microwave on high for 4–5 minutes, until the peppers are almost tender.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, jalapeño, and turkey (or black beans). Cook, stirring occasionally, until the onion is translucent and the turkey is cooked through, about 6–7 minutes. Add the cumin, salt, salsa, cooked rice, corn, and half of the cheese. Stir to combine. Cook for 2–3 minutes, or until the mixture is hot throughout.
- Drain the water from the dish with the bell peppers. Divide the rice mixture evenly among the bell peppers. Divide the remaining ½ cup cheese between the tops of the peppers. Bake for 5–7 minutes, or until the cheese is melted and the peppers are warm throughout.
- Replace the top on each pepper, sprinkle with cilantro, and serve.