Super-Scary Spicy Chili Stuffed Jack-O-Peppers
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Stuffed Jack-O-Peppers

Course Main Course
Cuisine American, halloween
Keyword stuffed jack-o-pepper
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Kathy Hester

Ingredients

  • 4 large bell peppers about the same size with flat bottoms
  • 1 recipe Halloween Super-Scary Spicy Chili

Instructions

  • Preheat oven to 350 and grease (or line with parchment paper to make oil-free) a Dutch oven or a casserole dish and use foil later to cover it.
  • Using a sharp knife carefully cut the top off.
  • Cut away the seed portion that will probably stay with the top. Then cut away any of the whiteish parts on the inside ribs and remove any seeds that fell in.
  • Now you will use a small paring knife to cut out the face. you can use any Jack-O-Lantern patterns, but be mindful that the holes aren't too big or your chili will run out through the very holes you just cut. I really recommend stuffing one bean in each eye to help with leakage and just because it looks good and spookier!
  • Stuff your works of art with the cooked chilli. It can be hot or from the fridge since you will be cooking them.
  • Place them in the Dutch oven, cover and cook for 20 to 30 minutes or until the peppers are easily pierced.
  • They will be hot and oozing, so use a large spoon to scoop them onto a plate.
  • Using the end of a knife or a tiny spoon, paint chipotle sauce blood on your Jack-O-Pepper. You could serve this on a bed of black forbidden rice to take the theme even further.
  • Slow Cooker Directions for cooking the finished stuffed peppers: To bake them in a slow cooker you will need to use a 4 to 6 quart slow cooker to have the 4 peppers fit inside without crowding. Add a little bit of water, but not enough to come up to the holes you've carved. Cook on low 6 to 9 hours. Still be very careful lifting the piping hot peppers out!

Notes

Slow Cooker Directions for cooking the finished stuffed peppers: To bake them in a slow cooker you will need to use a 4 to 6 quart slow cooker to have the 4 peppers fit inside without crowding. Add a little bit of water, but not enough to come up to the holes you've carved. Cook on low 6 to 9 hours. Still be very careful lifting the piping hot peppers out!