BURNIN' BEAK TRICK OR TREAT STUFFED PEPPERS
Delicious and fun to make? Yes! This recipe is a perfect opportunity to get the kids involved in the kitchen. They can each carve out their own faces (with adult supervision) and they can help mix together the ingredients. And, just watch their faces when the peppers come out of the oven and the filling is oozing out of the jack-o-lantern eyes and mouth...spooky!
We used the Hot Habanero pepper jelly in this recipe but you're welcome to use any variety. Make it milder with the Mild Habanero or spicier with the Super Hot Habanero. Or, if you'd like a bit of lemon flavor in this stuffing and a bit more heat, use the Golden Ghost. The Green Ghost would add a touch of mint and lime flavors.
Prep Time: 20 mins
Cook Time: 1 hour
3 large (or 4 medium) orange bell peppers
1 lb ground turkey
1 egg, lightly beaten
½ cup panko or breadcrumbs (or leftover cooked rice)
¾ cup white onion, diced
2 cloves garlic, minced
1 serrano or small jalapeno pepper, diced (optional)
1 tsp fresh sage, finely minced
1 tsp fresh thyme, minced
1 ¼ tsp salt
¼ tsp ground pepper
1 cup pepper jack cheese, grated (split into 2 (½ cup) portions)
- Preheat oven to 375 degrees and set rack in the middle of the oven.
- In a medium bowl, with a fork, mix together egg, panko (or breadcrumbs, rice), onion, garlic, hot pepper (if using), pepper jelly, herbs and seasonings and ½ cup grated cheese.
- Add ground turkey and mix lightly. Do not overmix.
- Rinse the bell peppers and cut jack-o-lantern faces into the peppers with a small paring knife. Cut off the tops of the peppers and remove the seeds and core.
- Stuff the peppers lightly with the meat mixture, place tops of peppers on top and set peppers in an 8x8 inch glass, oven-safe dish. Trim bottoms of peppers slightly, if needed, so they sit upright.
- Bake in preheated oven until the peppers are tender and stuffing is cooked through, about 1 hour.
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