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Stuffed Halloween bell peppers with rice and beef
Dinner

Stuffed Halloween bell peppers with rice and beef

Orange bell peppers with a lightly carved jack-o'-lantern face. Filled with rice, ground beef and tomatoes. Baked until the pepper is tender and the filling has set.

ModernHalloweenAutumnEverydayDinnerDanish
Shopping List
Rate:
75 min total
4 servings
Easy

Ingredients

servings
Units
  • 4 stk orange bell peppers
  • 14.1 oz ground beef
  • 5.3 oz rice
  • 1 stk onion
  • 2 fed garlic
  • 14.1 oz chopped tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • about 0.4 cup water

Instructions

  1. 1

    Prepare peppers and rice

    1. Preheat the oven to 180°C / 350°F.
    2. Cut lids off the peppers and scrape out seeds and white membranes.
    3. Carve simple eyes, nose and mouth in the pepper side with a small sharp knife — without cutting through.
    4. Boil the rice in lightly salted water for 10 minutes. Drain.
    15 min
    Room temperature
    KnifePot
  2. 2

    Make the filling

    1. Heat oil in a pan over medium heat.
    2. Brown the onion and garlic until the onion is soft.
    3. Add the beef and brown it, breaking it apart as you go.
    4. Stir in tomato paste, paprika, salt and pepper.
    5. Add the tomatoes and parboiled rice. Simmer for 5 minutes.
    6. Taste and adjust. The filling may be slightly wet — the rice will absorb more liquid in the oven.
    15 min
    Medium heat
    PanSpoon
  3. 3

    Fill and bake

    1. Stand the peppers upright in an ovenproof dish.
    2. Divide the filling among them and set the lids beside or as hats.
    3. Pour water into the bottom of the dish.
    4. Cover the dish with foil and bake for 30 minutes.
    5. Remove the foil and bake 15 minutes more until the pepper is tender and the filling is hot through.
    45 min
    180°C
    OvenBakingDish

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Details

Nutrition

Calories

420kcal

Protein

28g

Fat

18g

Carbs

38g

Serving Size

1stk

Serving

Suggestions

  • • Serve one pepper per person with a little juice from the dish over.

Drink Pairings

  • • water: Cold water.

Side Pairings

  • • Green salad.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store cooled leftovers in an airtight container in the refrigerator.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze individual stuffed peppers. Thaw and reheat in the oven at 175°C / 350°F.

Reheating

  • • Oven: Warm at 175°C / 350°F until the filling is hot through. (175°C)

Tips

Preparation

  • • Carve the face carefully — the pepper must still hold its shape when filled.

Cooking

  • • Water in the dish creates steam so the pepper softens without scorching.

Serving

  • • Let them rest 5 minutes out of the oven — the filling is very hot inside.

Variations

Flavor

  • A pinch of ground cumin in the filling adds autumn depth.

Method

  • Ground pork or turkey works too if that is what you have.

Toppings

  • Fresh parsley just before serving.

Author

C

Camilla

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Comments

Author

C

Camilla