Spice Up Halloween with Jack-o-Lantern Peppers

Ingredients

• 4 pieces Orange Bell Peppers (large, flat‑bottomed for stability)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (about 150 g, diced)
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground)
• 12 ounces Italian Sausage (removed from casing, crumbled)
• ½ teaspoon Garlic Powder
• ½ teaspoon Ground Cumin
• ½ teaspoon Chili Powder
• 1 cup Cooked Rice (leftover white or brown rice, cooled)
• ½ cup Corn Kernels (canned, drained)
• ½ cup Black Beans (canned, drained and rinsed)
• 1 cup Fire‑Roasted Diced Tomatoes (canned, with juices)
• 1 tablespoon Hot Sauce (adjust to taste)
• 1½ cups Sharp Cheddar Cheese (shredded; 1 cup mixed into filling, ½ cup for topping)

Instructions

1. Prepare the peppers

   Cut the tops off each orange bell pepper, remove seeds and veins with a spoon, then carve a jack‑o‑lantern face (two triangle eyes, a triangle nose, and a mouth slit).

   Time: PT10M

2. Dice the onion

   Finely dice one medium yellow onion.

   Time: PT5M

3. Heat the pan

   Add 1 tbsp olive oil to a skillet and heat over medium heat.

   Time: PT2M

4. Sauté onion

   Add the diced onion, season with ½ tsp salt and ¼ tsp pepper, and sauté until softened, about 5 minutes.

   Time: PT5M

5. Cook sausage

   Add the crumbled sausage to the pan, breaking it up with a wooden spoon. Cook until about 80 % done, roughly 7 minutes.

   Time: PT7M

6. Add spices

   Stir in ½ tsp garlic powder, ½ tsp ground cumin, and ½ tsp chili powder; cook for 1 minute to bloom the flavors.

   Time: PT1M

7. Bulk up the mixture

   Add 1 cup cooked rice, ½ cup corn kernels, and ½ cup black beans. Stir for 3 minutes.

   Time: PT3M

8. Make it saucy

   Pour in 1 cup fire‑roasted diced tomatoes and 1 tbsp hot sauce. Mix and simmer until the sauce thickens, about 4 minutes.

   Time: PT4M

9. Add cheese to filling

   Stir in 1 cup shredded cheddar until melted and fully incorporated.

   Time: PT2M

10. Stuff the peppers

    Spoon the hot filling into each carved pepper, filling to the top.

    Time: PT5M

11. Top with cheese

    Sprinkle the remaining ½ cup shredded cheddar over each pepper; this will help seal the tops and create a bubbly crust.

    Time: PT2M

12. Bake

    Place the stuffed peppers on a baking sheet and bake in a pre‑heated oven at 375°F for 20 minutes, until the peppers are tender and the cheese is golden and bubbly.

    Time: PT20M

    Temperature: 375°F

13. Rest and serve

    Remove from oven and let stand 5 minutes before serving so the filling sets.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g