When I saw this recipe for these orange pepper pumpkins on Pinterest, I was obsessed and knew I had to try them out! I put my own spin on the dish and didn’t follow the recipe exactly, but the concept is the same… it doesn’t get much cuter than little “pumpkins” that you can eat! This dish does contain meat, but if you’re cooking for any vegetarians like I was, you can set aside a separate skillet with all of the ingredients minus the meat to stuff the pepper. This dish is great for beginner chefs and I’m sure would be a hit with kids too!
Here’s what you’ll need:
- 1 lb ground beef
- 1 package taco seasoning
- 2/3 cup water
- Orange bell peppers (I used 6.)
- 1 15oz can black beans
- 1 can corn or 1 cup thawed frozen or fresh corn
- 1 1/2 cup of rice
- salt and pepper to taste
- Optional: 1/2 cup stewed tomatoes
- Optional: cheese to sprinkle on top (I used shredded cheddar.)
Step 1: Brown 1 lb of ground beef in a pan. Once meat is brown, add 1 package of taco seasoning.
Step 2: Pour in 2/3 cup of water and mix the taco seasoning with the meat. Make sure it’s equally incorporated and let simmer on low.
Step 3: While the meat is cooking, prep your peppers making sure they are washed super well.
Step 4: Cut tops off of peppers and get rid of seeds and membrane. Place in deep baking dish so the peppers will remain upright and set aside.
Step 5: Drain and rinse 1 can of black beans and add to taco meat.
Step 6: If using frozen corn like I did, thaw out about half a package and rinse. Add to beef and beans and mix in.
Step 7: Add rice and mix in. There are several different kinds of rice you can use for this. I used a bag and a half of boil in a bag rice, but you can use pretty much anything like leftover rice from the Chinese takeout or fresh rice made in a rice cooker.
Step 8: This step is optional, but after I mixed in the rice, I added about a half a cup of stewed tomatoes, just to ensure the filling wouldn’t be too dry. You could also just add more water and taco seasoning, which would add a little more spice. Taste the mixture and see if it needs and salt or pepper.
Step 9: The fun part! Carve your “pumpkins” with a small, but super sharp knife. Get as creative as you want! I did all of my pumpkins different: some with little mouths, some with big mouths, some with noses, some without, etc. While you are doing this, pre-heat your oven to 350 degrees.
Step 10: Put your pumpkins back in the baking dish that you set them in earlier, no spraying required… mine didn’t stick to the pan and I had no trouble getting them out. Spoon mixture in and fill it up as high as you can. Top with as much cheese as you please.
Step 11: Put tops back on pumpkins.
Step 12: Place pumpkins in oven and set timer for 25 minutes. Check to see if they are done by poking the pepper with a knife to see if it is soft. I put mine back in for 5 minutes, so altogether, these took 30 minutes to bake.
And there you have it! Go all out while you’re at it and put together a fun table with decorative glittery pumpkins and don’t forget all of the fixins like chips, salsa, sliced tomatoes, and guac! This is a fairly quick and inexpensive fall meal to make, and since I’m already seeing Christmas trees in stores, it’s certainly not too early to start eating these jack-o-lanterns!
Have you tried out any Pinterest recipes lately? What’s your favorite fall dish??