Stuffed Jack o' Lantern Peppers
by Jay Wadams
With Halloween just around the corner, who could resist these spookily delicious Jack o’ Lantern Peppers filled with rich and spicy chili beef?
Ingredients
- 6 medium bell peppers / capsicums red, yellow or orange
- 2 Tbsp olive oil
- 1 large onion finely diced
- 500 g ground beef (beef mince)
- 2 Tbsp tomato paste
- 400 g can crushed tomatoes
- 400 g can kidney beans
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp oregano
- ½ tsp cinnamon
- ½ a beef stock cube crumbled
- 3 Tbsp pickled jalapeños diced
- 200 g cheddar cheese grated
- sea salt and black pepper
to serve:
- basmati rice
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- CUT PEPPERS: Cut the stem end from the top of the peppers and carefully remove the seeds and any white pith using a small, sharp knife. Cut jack ‘o’ lantern faces into the sides of the peppers, then place in a baking dish.
- BROWN ONION AND MINCE: Heat the oil in a large frying pan, then sauté the onion gently for 5 minutes until softened and starting to colour. Add the beef mince and tomato paste to the pan and cook, using a wooden spoon to break up the mince, for 5 minutes until the mince is well coloured.
- SIMMER: Add the tomatoes, kidney beans, cumin, cayenne pepper, oregano, cinnamon and the stock cube to the pan along with half a tomato tin of water. Season with salt and pepper, then simmer for 10 minutes, stirring occasionally until the mixture is rich and thick. Stir through the jalapeños, taste and adjust seasoning if necessary then remove from the heat.
- STUFF PEPPERS: Meanwhile, heat the oven to 200°C / 400°F / Gas 6. When the beef is cooked divide the filling generously between the six peppers, making a little mound on top of each. If there is any filling left over I keep it warm and serve alongside the finished peppers.
- ROAST: Replace the pepper stems on top, then pour 100ml water into the baking dish. Cover tightly with foil and bake for 25 minutes. Take the peppers out of the oven, remove the foil being careful of the steam, then use tongs to remove the lid of each pepper. Sprinkle over the grated cheese, replace the lid and return to the oven for 15 minutes, until the peppers have softened and begun to scorch.
- SERVE: Serve immediately with cooked basmati rice and sour cream.
Nutrition
Serving: 1pepper | Calories: 504kcal | Carbohydrates: 24g | Protein: 28g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 754mg | Potassium: 917mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4463IU | Vitamin C: 162mg | Calcium: 320mg | Iron: 5mg