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Halloween Jack O’Lantern Stuffed Peppers

Halloween Jack O’Lantern Stuffed Peppers

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Dinner time gets seriously fun with these Jack O'Lantern stuffed peppers that hold a savory ground turkey filling. They're a really delicious way to kick off Halloween night.

serves 4 people

Ingredients

cost per recipe: $8.22

The price is determined by the national average.

  • 4

    large orange bell pepper

  • 1

    tablespoon vegetable oil

  • 1

    large onion, chopped (about 1 cup)

  • 1

    clove garlic, minced

  • 2

    teaspoons chili powder

  • 1

    pound 85% lean ground turkey

  • 1

    cup Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1

    cup Pace® Picante Sauce

  • 1/2

    cup uncooked couscous

  • 1/4

    cup shredded Cheddar cheese

view nutrition info

How to Make It

Set the oven to 375°F.  Cut the tops off the peppers.  Remove and discard the cores and seeds.  Reserve the pepper tops.  Using a sharp knife, carve a Jack O'Lantern face into each pepper.  Place the peppers upright in an 8x8x2-inch baking dish.  Chop the carved-out pieces of pepper and reserve. Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion, garlic, reserved chopped pepper and chili powder and cook until the vegetables are tender-crisp, stirring occasionally.  Add the turkey and cook until the turkey is cooked through, stirring often to separate meat. Stir the broth and picante sauce in the skillet and heat to a boil.  Stir in the couscous and remove the skillet from the heat.  Cover and let stand for 5 minutes or until the couscous is tender. Spoon the turkey mixture into the peppers.  Sprinkle with the cheese.  Top with the reserved pepper tops. Bake for 40 minutes or until the peppers are tender.
Step 1

Set the oven to 375°F.  Cut the tops off the peppers.  Remove and discard the cores and seeds.  Reserve the pepper tops.  Using a sharp knife, carve a Jack O'Lantern face into each pepper.  Place the peppers upright in an 8x8x2-inch baking dish.  Chop the carved-out pieces of pepper and reserve.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion, garlic, reserved chopped pepper and chili powder and cook until the vegetables are tender-crisp, stirring occasionally.  Add the turkey and cook until the turkey is cooked through, stirring often to separate meat.

Step 3

Stir the broth and picante sauce in the skillet and heat to a boil.  Stir in the couscous and remove the skillet from the heat.  Cover and let stand for 5 minutes or until the couscous is tender.

Step 4

Spoon the turkey mixture into the peppers.  Sprinkle with the cheese.  Top with the reserved pepper tops.

Step 5

Bake for 40 minutes or until the peppers are tender.

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Made With
Pace® Picante Sauce

Pace® Picante Sauce

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Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

Buy Now
Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Buy Now
Swanson® Chicken Broth

Swanson® Chicken Broth

Buy Now

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