Stuffed Pepper Jack-O-Lanterns

I must say, I really think this is a genius idea, and very sadly, not mine.  I think it is a great dish when trying to incorporate children into the meal making process.  Even 43-year-old Mama Lanette and the SOB get into the miniature pumpkin carving that this meal requires; who doesn’t love carving Jack-O-Lanterns this time of year, and seriously, stuffed pepper Jack-O-Lanterns?!? Madness, I say….madness!  Another bonus, these are far less messy and exponentially more delicious than their pumpkin counterparts.  Believe you me, this is one Jack-O-Lantern that will NOT sit out on the front porch after October 31, perched there day after day, slowly becoming a gelatinous, moldy, mass of goo that the entire family ends up fighting over right before Thanksgiving time.  Seriously, I am NOT cleaning that crap up, I do enough around here.  FYI:  Fortunately for Mama Lanette, the City of Minneapolis supplies an abundance of juvenile delinquent, pumpkin-smashing teens.  There is also a large population of ghetto squirrels that absolutely love Halloween time and all the glorious food left out on front porches for them to stuff into their little bastard squirrel mouths, making them extra nourished and strong so they can terrorize the dog all winter long.

Anyway, children or not, try this recipe.  It is fun, low in fat, and delicious! 

Ingredients

6 orange bell peppers

1 pound ground beef or turkey (I use turkey)

2 cups cooked rice

1 14-ounce can diced tomatoes (my favorite is Hunt’s Fire-Roasted)

1 rib celery, diced

1 clove garlic, minced
1 teaspoon dried basil

Salt and pepper to taste

Olive oil for sautéing

Preparing the Peppers

Slice tops off of peppers.  Scoop out seeds and ribs.  Using a small knife or pumpkin carving saws, carve as desired.

Preparing the Filling
Preheat oven to 350 degrees.  In a hot pan, brown ground beef or turkey.  Add celery, onions, and garlic.  Saute’ approximately 10 minutes, adding olive oil if needed so ingredients do not burn or dry out.

Next, in a large bowl, add cooked rice, tomatoes, and basil.  Mix ground meat mixture into the rice/tomato mixture.  Add salt and pepper to taste.  Stir until all ingredients are incorporated.  Spoon mixture into the prepared peppers.  Place tops back upon the peppers and place them into a baking dish.  Bake for 45 minutes to 1 hour, depending on how well cooked you want the peppers.  I like mine soft so I can cut through them with a fork, but some people prefer them to still have a bit of crunch.

 

On a side note:  These can be made year On round.  The orange peppers are not necessary, just fun for the Halloween season.  Green peppers are the traditional choice, and are FAR cheaper.  Stuffed peppers are one of those dishes in which everybody has “best” recipe, much like chili, sloppy joes, and meatloaf.  If you want to be creative, go for it.  Add some Mexican flare with chili powder, salsa, and black beans if so desired.  My mother always made her stuffed peppers with a  little bit of sour cream mixed in with the meat and rice (minus the tomatoes), giving them a stroganoff-like flavor, and then poured tomato juice into the baking dish, leaving it for us to ladle on top of the peppers after cooking. If you are looking for a vegetarian version, omit the meat and add some beans, or not, they are just as tasty with only the rice and veggies! 

Until next week,  fellow freaks!  <3 Mama Lanette