These mini Jack-O-Lanterns are absolutely perfect for Halloween! Stuff these carved peppers with a mixture of meat, rice, cheese and mushrooms. Add a drizzle of Schultz's Spicy Original Sauce and you've got a Halloween appetizer that is AS spicy as it is spooky!
PREP: 15 Min. | COOK: 20-25 Min. | TOTAL: 40 Min.
- 4-6 large bell peppers (Orange looks best! 🎃)
- 1 1/2 cups cooked rice (Spanish, white, or brown)
- 1 tablespoon olive oil, avocado oil or other healthy cooking oil, plus a little extra to coat the sheet pan
- 1 pound lean ground beef (can substitute ground turkey or chicken)
- 1 medium yellow onion, diced small
- 8 ounces mushrooms, chopped
- 1/2 cup Schultz's Spicy Original or Sweet Heat Cooking Sauce
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon Schultz's Seasoning & Rub
- salt and pepper to taste
- Optional: 3/4 cup shredded cheese
How To Make
STEP 1: Begin warming the oven to 350 degrees F.
STEP 2: Start preparing the peppers. Use a sharp knife to slice the tops off of each pepper horizontally. Set the tops aside (do not discard!). Remove all seeds and membranes. Rinse and pat the peppers dry with a clean paper towel.
STEP 3: Use a small paring knife to cut holes into the exterior of the peppers to make jack-o-lantern faces. (Tip: If the peppers are not staying upright, use the paring knife to slice a small amount from the bottom to flatten the surface. Just be careful not to remove too much of the bottom.)
STEP 4: Lightly grease a cooking pan with olive oil. Arrange the peppers and pepper tops along the length of the pan and cook in the oven for 20-25 minutes, or until peppers are cooked, but still are still firm. Start making the filling as soon as you pop the peppers into the oven!
STEP 1: Begin by cooking the rice—follow the directions listed on the package.
STEP 2: While the rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and chopped mushrooms and sauté for 3-4 minutes, or until mushrooms have softened and reduced in size. Increase the heat to medium-high. Add the ground meat and spices to pan and continue to cook, stirring occasionally, until no pink remains.
STEP 3: Drain the excess grease from the pan and reduce heat to medium-low. Add Schultz's Gourmet cooking sauce, cooked rice and cheese (optional). Stir to combine and cook for 2-3 more minutes, or until mixture is heated through.
STEP 4: Prior to serving, fill each pepper with approximately 1 cup of the meat and rice mixture, overfilling each pepper slightly. Replace the tops to each stuffed pepper, serve and enjoy!