Jack-o’-Lantern Stuffed Peppers

Make it

Yield: 4 large stuffed peppers · 4 servings

Timing: 30 minutes prep · 45–55 minutes baking · about 85–95 minutes total, using cooked rice

Ingredients

• 4 large orange bell peppers
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 lb lean ground beef
• 1½ cups cooked rice
• 1 cup tomato sauce
• 1 tsp dried Italian seasoning
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 1 cup shredded mozzarella, divided
• ½ cup water for the baking dish
• Chopped parsley, optional

Method

1. Heat the oven to 375°F. Wash the peppers, cut off the stem tops and remove the seeds and ribs. On a stable cutting board, an adult can carefully cut small triangular eyes and a small mouth in each pepper. Keep the cutouts small to hold the filling. Reserve the tops.
2. Stand the empty peppers in a snug baking dish, add ½ cup water around them, cover with foil and bake for 15 minutes to begin softening. Set the tops beside them if there is room.
3. Meanwhile heat oil in a skillet over medium heat. Cook the onion for about 5 minutes until softened. Add garlic and cook 30 seconds. Add beef, break it up and cook thoroughly to 160°F, checking with a food thermometer rather than judging by color. Drain excess fat if needed.
4. Stir in cooked rice, tomato sauce, Italian seasoning, salt and pepper. Heat through, then remove from heat and stir in ½ cup mozzarella. Divide the filling among the pre-baked peppers; spoon any excess into the dish alongside them.
5. Cover loosely with foil and bake about 25–30 minutes. Uncover, sprinkle with the remaining mozzarella and bake about 5–10 minutes more, until the peppers are tender and the center of the filling reaches 165°F. Give large peppers additional time as needed. Rest 5 minutes, add the tops and optional parsley, and serve.