I scream! You scream! We all scream for Halloween! Before you know it, the harvest fest time of the year is here. What a fun way to get the kids involved with cooking. Stuffed peppers are so delicious and a very common dish. It is a hollowed pepper filled with a variety of different fillings. Peppers can be filled with meats, vegetables, cheese, rice, or a sauce.
When you want to get the kids a healthy meal and make if fun all at the same time. This is your go to recipe for sure. Just because it's Halloween, it doesn't have to be spooky, scary, ghouls, and goblins. Crazy fun faces to make you smile and juicy delicious insides to make your insides all warm and satisfied.
Video: Pumpkin Stuffed Peppers
Frequently Asked Questions
How can I keep the peppers from falling over?
To keep your peppers from falling over, try not to over stuff the cavity of the pepper. Too much filling will tend to cause them to tilt over spilling all the good filling on the rack.
How long can I store stuffed peppers in the fridge?
I strongly recommend you store the stuffed peppers in an airtight container up to 4 days in the fridge. TO FREEZE: Use an airtight container and the peppers should be good up to 3 months.
Which is better to freeze uncooked peppers or cooked peppers?
Either way is ok to freeze cooked or uncooked but, make sure your stuffing is fully cooked before you pop them in an airtight container to freeze.
Ingredients Pumpkin Stuffed Peppers
3 large orange bell peppers
1/4 cup red and orange bell peppers
1 lb. ground turkey
1 med chopped onion
1 chopped garlic clove
1 tsp garlic powder
1 tsp onion powder
1 tsp dry basil
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup shredded parmesan cheese
1/2 cup cheddar cheese
3 tbsp salted butter
1 cup heavy cream
2 tbsp flour
1 cup jasmine rice
2 cups chicken broth
Let's Cook!
Preheat the oven to 350°F
Pick your orange bell peppers and wash them and pat dry.
Cut off the tops of the bell peppers.
Gently cut around the membrane and remove from the inside of the orange bell pepper.
Using a small sharp pairing knife, cut out your pumpkin face.
Turn the stove on medium high heat. Melt a tablespoon of butter and add a medium chopped yellow onion. Cook the onions until they are translucent and tender. Thinly slice one garlic clove.
Add in the ground turkey.
Add in Worcestershire, garlic powder, onion powder, dry basil, kosher salt, and black pepper. Once ground turkey is cooked thoroughly add in orange and red dice peppers.
Cook the bell peppers until the are slightly tender but still has a crunch.
In a small saucepan add chicken broth and jasmine rice. Cook the rice until it is tender and set to the side.
Over medium to high heat melt in butter and flour to make a roux. Add heavy cream and whisk until it makes and smooth sauce. Add in the cheddar and parmesan cheese.
Mix the rice, ground turkey and cheese together and stuff the peppers. Add more cheese sauce on top. Top with grated cheddar cheese place the tops on the peppers and bake in the oven for 30 minutes or until the peppers are tender and cheese is bubbling. Ready to serve.
Bon Appetit, ENJOY!
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