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Wednesday, September 30, 2015

Halloween Jack O'Lantern Stuffed Peppers

Halloween Jack O'Lantern Stuffed Peppers

4 large orange bell peppers 
1 tablespoon vegetable oil 
1 large onion, chopped (about 1 cup) 
1 clove garlic, minced 
2 teaspoons chili powder 
1 pound ground turkey 
1 cup Swanson® Chicken Broth or Swanson® Certified 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 

  • 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.

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