The Louisville Cardinal

Recipe on a college budget: Stuffed peppers gone Jack-o-lantern

by Ben Graven

 

Halloween is upon us and there is no better time to try creative new recipes than the month of October. The cold weather begins to ease through the Bluegrass and so does the eagerness of fall foods that include chili, soups, casseroles and spices.

For this recipe, we are going to create a stuffed bell pepper so bold in flavor that you won’t have a choice but to make it again. But just to put a Halloween flare on it, the peppers are carved to look like jack-o-lanterns.

If you are trying to impress someone with your culinary skills—even though you don’t have any—or you only have $10 and 30 minutes, this is the recipe for you. Let’s hit the kitchen.

 

What you will need:

3 bell peppers

2 teaspoon olive oil

1/2 lb. ground chuck

1 finely-diced yellow onion

1 teaspoon minced garlic

1 1/2 cups long grain white rice

1 cup shredded sharp cheddar cheese

Grated Parmesan cheese

Finely chopped cilantro

1/2 cup chopped mushrooms

1/2 cup Franks Red Hot Chili Sauce

1 lime

Salt

Pepper

 

Cooking Directions:

Preheat oven to 350 degrees. While everything cooks, use the time to hollow out the bell peppers for stuffing. With a small knife, carefully cut out triangular eyes and rigid mouth so that the peppers look like tiny jack-o-lanterns. Be sure to keep the top of the pepper to be used as a lid. In foil, place peppers into oven for 10 minutes in order to soften the skin. After the 10 minutes, take peppers out and place to the side until its time for stuffing.

In a medium-sized skillet, cook ground chuck, veggies, garlic and onion on medium-high heat. While the meat is cooking add olive oil, salt and pepper to the mixture. In a medium-sized pot, bring to a boil about 1 1/2 cups of water. Boil rice until al dente. Add the chili sauce, cheese, cilantro, fresh squeezed lime, salt and pepper to the finished rice.

Once everything has cooked, combine the meat and the rice mixture into a bowl. Thoroughly mix the ingredients and then begin stuffing each pepper to the brim. Generously top with cheddar cheese and place peppers in the oven for about 5-7 minutes or until the cheese has melted.

 

Cook Time: 25 Minutes

Prep Time: 5 minutes

Feeds: 3-4

Cost: $10