Stuffed Pumpkin Bell Peppers
INGREDIENTS
- 1 lb Ground Beef
- 1/2 tbsp vegetable oil
- 1 can of Reese Original Caramelized Onions
- 1 can of Reese Chopped Artichoke Hearts
- 1 tbsp chili powder
- 1 tsp cumin
- 1 can black beans (14.5 ounce drained and rinsed)
- 3 tbsp of tomato sauce
- 3 orange bell peppers
- salt & pepper (to taste)
DESCRIPTION
Warm, savory, and perfectly seasonal—these Stuffed Pumpkin Bell Peppers are the ultimate fall comfort food.
DIRECTIONS
- Slice the stem end off of each pepper. Remove the seeds and center from the peppers, then cut a jack o lantern face out of the side. If needed, cut a small amount of the pepper off of the bottom so that they stand upright. Season the inside of the peppers with salt, then place in a baking dish and set aside.
- Preheat the oven to 400ºF.
- Place a large skillet over medium-high heat. Add the oil followed by ground beef, salt, and pepper. Cook until almost browned, then add the onions,artichokes, chili powder, and cumin. Cook for 3 minutes more.
- Add the black beans and tomato sauce to the ground beef. Cook for 3 minutes. Gently stuff the peppers, being sure to add extra so that the filling is coming out of the top. Place the stem side of the pepper on top of the stuffing, then arrange in the baking dish. Add ¼ cup of water to the baking dish and cover with foil.
- Bake the peppers until they become tender, but still have a slight crunch, about 15 minutes.