Stuffed Jack-O-Peppers Recipe

This fun recipe uses bell peppers with Jack-O-Lantern faces cut into them. Kids of all ages will enjoy carving their own pepper’s faces. The filling is easy to prepare. Any color of bell pepper can be used, however, if it is in your budget, choose orange bell peppers so they look more like carved pumpkins.

If we have fresh herbs on hand I use them, otherwise I resort to dried herbs. Herbs that work well in this dish are basil, thyme, tarragon, or rosemary to complement the sweetness of the raisins. We use brown rice because whole grains are higher in fiber and nutrients and appropriate for a diabetic diet. If you choose to use brown rice, note that you will need to increase the water you cook it in to 3 cups.

  • 4 large bell peppers
  • 2-3T oil
  • 1 chopped onion
  • 1C rice, we use brown
  • 2-3C water or broth
  • 3 garlic cloves, chopped or pressed
  • 1T fresh herbs or 1t dried herbs
  • ¼ C raisins
  • 1t salt
  • Optional: ¼ C sliced almonds or parmesan cheese

Remove the tops of the peppers, and pith. Carve the peppers into fun, Jack-O-Lantern faces. Set aside.

Sauté the chopped onions, garlic and raisins in oil over medium heat until the onions are soft. Turn the heat down to medium-low. Add the rice and water/broth and cook until the water is absorbed. Fold in the salt and herbs and heat gently. Remove from heat.

Fill the peppers with the rice pilaf. Top with the almonds or parmesan cheese if desired.

Bake for 30 minutes at 350F.

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