Okay, we’ll admit it. These Spicy Stuffed Jack-o-Lantern Peppers are more cute than they are scary. They are, however, a fun and creative way to use up leftover chili from the previous Spicy Crockpot Chili recipe. Here’s how to do it:
Spicy Stuffed Jack-o-Lantern Peppers with Himalayan Chile
For the Seasoning:
- Spicy Chili, either fresh or refrigerated (see previous recipe)
- Orange Bell Peppers
- Mexican 4 blend shredded cheese
- Tattoo Himalayan Chile for ‘blood’ decoration
- 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. Pro-tip: place one bean in each eye to help with leakage.
- Stuff peppers with the cooked chili. It can be hot or from the fridge since you will be cooking them. Top with enough cheese to cover the chili.
- Place stuffed peppers in the Dutch oven, (or in a casserole dish), cover and cook for 20 to 30 minutes or until the peppers are easily pierced. You can also place the cut pepper tops on a pan to bake at the same time.
- Once they are done baking, they will be hot and oozing, so use a large spoon to scoop them onto a plate. Carefully pour some more Tattoo Himalayan Chile into the eyes and over the edges of the top for an ‘oozy blood’ effect. And you’re done!
We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.
Credit: Original Recipe by Kathy Hester for One Green Planet.