Jack-O-Lantern Stuffed Peppers

Did you know that today is National Pumpkin Pie Day? You would think that Thanksgiving would be National Pumpkin Pie Day, but it’s today. And no, I’m not sharing a pumpkin pie recipe. The National Day only served to inspire me.

So what does pumpkin pie have to do with stuffed bell peppers? Pumpkin pies are made from pumpkins (duh!) and Jack-O-Lanterns are carved pumpkins, so carved Orange Peppers are cousins. Yeah, that sounds right, doesn’t it?

Besides, there will be time enough for baking pies between now and Thanksgiving. Halloween on the other hand is just around the corner. While we might not have parties and Kiddo isn’t such a kid anymore, when it comes to Halloween my guys are kids at heart. So I like to celebrate the fun of Halloween with food.

Jack-O-Lantern Stuffed Peppers
1 1/2 lb Ground Chuck
2 tablespoons Butter
2 Boxes Beef Rice-A-Roni
1 Can Corn, drained well
4 1/2 Cups Water
6 Orange Bell Peppers
Shredded Cheese, if desired

To Make The Filling
Brown ground beef in a large skillet, breaking it apart as it cooks. Drain well in a colander placed over a large bow.

While meat is draining, add 2 tablespoons of butter to the same skillet the meat was cooked in. Empty contents of Rice into the skillet and cook until golden, about 3-4 minutes, stirring constantly.

Return meat to the skillet. Sprinkle contents of seasoning package over meat. Add corn and water to the skillet. Bring to a boil, cover and reduce heat to medium-low.

Simmer for 15 minutes or until rice is tender.

To Make the Jack-O-Lanterns
Prepare Beefy Rice-A-Roni as above. While Rice-A-Roni is cooking, wash the peppers, and cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Place peppers in a pot of boiling water for about 5 minutes to help soften. Remove peppers from water, drain well.

Heat oven to 350 degrees.

Arrange bell peppers on a glass baking dish with about a 2-inch rim. Spoon rice mixture into peppers. Top with a little cheese. Replace tops of pepper. Place in the oven and bake for about 20 minutes.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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