Jack-O-Lantern Stuffed Peppers with Blood Sauce
This dish is as fun and adorable as it is delicious, and is a perfect entrée to serve during the spooky season. This recipe combines ground beef with sautéed vegetables and cooked grains, and is highly customizable to your preferences. Topped with gooey mozzarella, these peppers will feed a hungry crowd. You can make this in advance for an easy dinner on the night of festivities.
The idea for this dish was inspired by Chef John. The stuffing recipe is original!
Yields: Serves 6-8
Active Time: 45m
Total Time: 1h30m
INGREDIENTS:
4-5 large, smooth, orange bell peppers
2 Tbsp olive oil
1 c. finely chopped celery from about 3 large stalks
1 small yellow onion, diced
6 cloves of garlic, minced
1 tsp dried oregano
¼ tsp cayenne pepper
1lb ground beef (any meat will work, but must be at least 15% fat)
½ c. and ¼ c. chicken or vegetable broth, divided
Splash of white wine (optional)
1 (14-ounce) can of D.O.P. San Marzano tomatoes, or half of a 28oz can
1 Tbsp adobo sauce (optional)
2 tsp kosher salt
1 tsp black pepper
1 cup cooked white rice, brown rice, or farro
¼ c. grated parmesan
2 Tbsp minced parsley, plus more for serving
1 c. shredded mozzarella
2 Tbsp tomato paste
RECIPE:
Prep peppers. Bring a small pot of water to a boil. Using a paring knife, cut a circle around the stem of the pepper and pull out. Cut off seeds on stem and discard along with any strays still inside the pepper. Cut the jack-o-lantern face to your desired style. Blanch peppers in boiling water and set on paper towels to dry.
Prep filling. In a large 12-inch skillet, heat olive oil over medium. Add celery and onions and cook, stirring occasionally, until tender, 6-8 minutes. Stir in the garlic, oregano, and cayenne, and cook until fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon for 3 to 5 minutes, until there’s no visible pink.
Add ½ cup stock and a splash of optional white wine, increase the heat to medium high and cook, scraping the bottom of the pan, until the liquid has reduced by about half. Add tomatoes and their juices, salt and pepper and optional adobo sauce, and bring to a boil.
Reduce until you can scrape along the bottom of the pan and see the bottom of the pan for a second before liquid comes back. Remove from the heat and stir in rice, parmesan, and parsley. Taste and adjust for seasonings. If making in advance, store filling and peppers in fridge for up to three days. If making immediately:
Preheat oven to 400F. Place peppers and pepper tops into a baking dish. Divide filling mixture among the peppers. Pour in the remaining ¼ cup of stock and a splash of wine into the bottom of the dish and wrap tightly in foil. Bake for 40 minutes, until a paring knife easily pierces the peppers. Remove foil and add mozzarella evenly onto the peppers and bake another 10 minutes, until melted.
Prep the blood sauce. Remove peppers from baking dish. Pour any leftover juices in dish into a sauce pan, along with tomato paste. Whisk paste into juices and reduce until thick and saucy, about 5 minutes.
To serve, pour a small puddle of blood sauce onto plate and top with stuffed pepper. Enjoy with fresh bread or on it’s own.
