Put this Halloween twist on a dinner-time favorite. Serve to all your little ghosts and goblins before sending them out to trick-or-treat!
- Category: Main Course
- 6 orange bell peppers
- 2 tablespoons butter
- 1/2 cup diced onion
- 3/4 cup uncooked long grain white rice
- 1/2 pound ground turkey
- 2 tablespoons taco seasoning
- 1/3 cup canned diced tomatoes
- 1 1/4 cups water
- 1 15 ounce can black beans, drained and rinsed
- 1 cup shredded jack or cheddar cheese
- salt to taste
- Preheat oven to 375 degrees. Bring a large pot of salted water to a boil.
- Prepare peppers by using a small paring knife to cut around the top of the bell peppers in a full circle, leaving the stems attached. Remove the white ribs of the peppers and any seeds left inside. Using the knife, cut out a jack-o-lantern face on each pepper.
- When the water reaches a boil, put the peppers into the water and cook for about 5 minutes. Once slightly tender, remove peppers and set aside to cool.
- In a saute pan on medium heat, add butter, diced onion, and salt. Cook until translucent. Add the rice until the rice smells and turns a light golden color and onions are slightly caramelized.
- Add the ground turkey and taco seasoning and cook until meat is no longer pink.
- Add tomatoes and 1 1/4 cups of water and bring to a boil. Cover the pan and reduce the heat to low allowing a gentle simmer for 10 minutes.
- Fluff the rice with a fork and mix in the black beans and shredded cheese once the rice has cooled.
- Fill each pepper with rice mixture and top with the lids. Bake the peppers for 15 minutes, or until the cheese has melted. Enjoy!