Spooky Stuffed Peppers

Name: Spooky Stuffed Peppers
Cook time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 150 g long-grain white rice uncooked; 420 ml water for cooking the rice; 2 g fine salt divided; 15 ml olive oil divided; 120 g yellow onion finely diced; 3 each garlic cloves minced; 450 g ground beef plain; 3 g fine salt divided; 1 g black pepper ground; 2 g smoked paprika ground; 2 g dried oregano dried; 240 g tomato sauce divided; 15 g tomato paste plain; 10 ml Worcestershire sauce plain; 2 g fine salt divided; 4 each large orange bell peppers tops sliced off and seeds removed; jack-o'-lantern faces carved into the sides; 15 ml olive oil divided; 150 g tomato sauce divided; 120 g shredded mozzarella divided; 8 g chopped parsley for garnish

An American-inspired Halloween main of orange bell peppers carved like jack-o'-lanterns, filled with beef and rice, and baked with tomato sauce until the peppers soften and the tops brown lightly.

By Julienne

Cook time: 40 minutes

Servings: 4

Ingredients

150 g long-grain white rice uncooked
420 ml water for cooking the rice
2 g fine salt divided
15 ml olive oil divided
120 g yellow onion finely diced
3 each garlic cloves minced
450 g ground beef plain
3 g fine salt divided
1 g black pepper ground
2 g smoked paprika ground
2 g dried oregano dried
240 g tomato sauce divided
15 g tomato paste plain
10 ml Worcestershire sauce plain
2 g fine salt divided
4 each large orange bell peppers tops sliced off and seeds removed; jack-o'-lantern faces carved into the sides
15 ml olive oil divided
150 g tomato sauce divided
120 g shredded mozzarella divided
8 g chopped parsley for garnish

Instructions

Heat the oven to 190°C. In a medium saucepan, combine the rice, water, and 2 g salt. Bring to a boil, then cover, reduce to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand covered for 5 minutes. The rice is tender and the grains are separate, with no visible water left in the pan.
While the rice cooks, heat 15 ml olive oil in a large skillet over medium heat. Add the onion and cook until softened, 4 to 5 minutes. Add the garlic and cook for 30 seconds more. The onion is translucent and the garlic smells fragrant, not browned.
Add the ground beef, 3 g salt, black pepper, smoked paprika, and oregano. Cook, breaking up the meat, until no pink remains and the pan is mostly dry, 6 to 8 minutes. The beef is fully browned with no pink remaining and most excess moisture has evaporated.
Stir in the cooked rice, 240 g tomato sauce, tomato paste, and Worcestershire sauce. Cook for 1 to 2 minutes, just until evenly combined. Taste and adjust with the remaining 2 g salt if needed. The filling is cohesive and saucy, not wet, and tastes seasoned throughout.
Brush the outside and inside of the peppers with the remaining 15 ml olive oil. Spoon the filling into the peppers and set them upright in the baking dish. Spread the remaining 150 g tomato sauce in the bottom of the dish around the peppers. The peppers stand upright and the dish has a thin layer of sauce underneath.
Cover the dish tightly with foil and bake for 25 minutes. Uncover, top each pepper with mozzarella, and bake 10 to 12 minutes more, until the peppers are tender and the cheese is melted and lightly browned. A knife slides into the pepper walls with little resistance and the cheese is melted and bubbling.
Let the peppers rest for 5 minutes before serving. Garnish with parsley if using. The filling settles slightly and the peppers hold together when lifted.