Halloween: Chili Stuffed Jack-O-Peppers

By NicoleS

Ingredients

• Chili
• 4 large orange bell peppers about the same size with flat bottoms

Details

Servings 4
Preparation time 20mins
Cooking time 600mins
Adapted from healthyslowcooking.com

Preparation

Step 1

To Make Chili Stuffed Jack-O-Peppers:

Oven directions: Preheat oven to 350 and grease (or line with parchment paper) a Dutch oven or a casserole dish.

Using a sharp knife carefully cut the top of the pepper off. Cut away the seed portion that will probably stay with the top. Then cut away any of the whiteish parts on the inside ribs and remove any seeds that fell in.

Now you will use a small paring knife to cut out the face. You can use any Jack-O-Lantern patterns, but be mindful that the holes aren’t too big or your chili will run out through the very holes you just cut. I really recommend stuffing one bean in each eye to help with leakage and just because it looks good and spookier!

Stuff your peppers with the cooked chili. The chili can be hot or from the fridge since you will be cooking the peppers anyway. Place the stuffed peppers in the Dutch oven, cover with foil and cook for 20 to 30 minutes or until the peppers are easily pierced.

The peppers will be hot and oozing, so use a large spoon to scoop them onto a plate. You could serve this on a bed of black forbidden rice to take the theme even further.

Slow Cooker Directions: To bake the stuffed peppers in a slow cooker you will need to use a 4 to 6 quart slow cooker to have the 4 peppers fit inside without crowding. Add a little bit of water, but not enough to come up to the holes you’ve carved. Cook on low 6 to 9 hours. Still be very careful lifting the peppers out, they will be piping hot!