Stuffed Carved Peppers

Serve your family with these beef and rice mixture stuffed bell peppers – a delicious dinner for Halloween.

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  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 7
  • servings 4
 

Ingredients

4
medium orange bell peppers
1
package (8.8 oz) microwavable Spanish style rice
1
lb ground beef round
1/2
cup refrigerated chopped celery, pepper and onion (from 8-oz container)
1
can (8 oz) roasted garlic tomato sauce
1/4
teaspoon freshly ground pepper
1
bag (8 oz) shredded Italian pasta cheese or shredded Italian cheese blend

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Cut thin slice from stem end of each bell pepper to remove top. Remove seeds and membranes; rinse peppers. Reserve tops. If necessary, cut thin slice from bottom of peppers so they stand up straight. Using small sharp knife, cut out small eyes, nose and teeth from each pepper to look like jack-o’-lantern.
  • 2 Cook rice in microwave as directed on package. Meanwhile, in 12-inch skillet, cook beef and chopped vegetables over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1/2 cup of the tomato sauce, the ground pepper and cooked rice. Stir in cheese.
  • 3 Stuff peppers with beef mixture. Pour remaining tomato sauce in ungreased 11x7-inch (2-quart) glass baking dish. Stand peppers upright in dish. Replace pepper tops.
  • 4 Cover tightly with foil. Bake 45 minutes. Uncover; bake about 15 minutes longer or until peppers are tender.
  • 1 Heat oven to 375°F. Cut thin slice from stem end of each bell pepper to remove top. Remove seeds and membranes; rinse peppers. Reserve tops. If necessary, cut thin slice from bottom of peppers so they stand up straight. Using small sharp knife, cut out small eyes, nose and teeth from each pepper to look like jack-o’-lantern.
  • 2 Cook rice in microwave as directed on package. Meanwhile, in 12-inch skillet, cook beef and chopped vegetables over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1/2 cup of the tomato sauce, the ground pepper and cooked rice. Stir in cheese.
  • 3 Stuff peppers with beef mixture. Pour remaining tomato sauce in ungreased 11x7-inch (2-quart) glass baking dish. Stand peppers upright in dish. Replace pepper tops.
  • 4 Cover tightly with foil. Bake 45 minutes. Uncover; bake about 15 minutes longer or until peppers are tender.

EXPERT TIPS

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Expert Tips

Be sure to cut small holes when carving jack-o’-lantern faces in the peppers to keep filling intact during cooking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
428
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
10g,
10%
),
Sodium
1129mg
1129%;
Total Carbohydrate
29g
29%
(Dietary Fiber
4g
4%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1 High-Fat Meat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.