Vegan Jack-o'-Lantern Stuffed Peppers with Italian Plant-Based Ground

Orange bell peppers carved like little pumpkins, stuffed with Italian plant-based ground, rice and tomato sauce, then baked under melty vegan cheese.

These jack-o'-lantern stuffed peppers are vegan stuffed peppers dressed up for Halloween: orange bell peppers carved with pumpkin faces and filled with savoury Italian plant-based ground, rice and tomato sauce, then baked under melty vegan cheese. They make 4 big stuffed peppers, enough to feed a family of 4 or more, and take about 1 hour, so they're an easy Halloween dinner before trick-or-treating.

We use our Italian Plant-Based Ground. It comes pre-seasoned with herbs and spices, so the extra spices below are optional.

Prep: 20 minutes · Cook: 40 minutes · Total: 1 hour · Serves: 4 or more

Why This Works

The Italian ground is already seasoned, so the filling tastes like it simmered all afternoon. Pre-baking the peppers softens them before they're stuffed, so they come out tender when the cheese melts. And orange peppers already look like pumpkins. A few knife cuts do the rest.

Ingredients

• 4 orange bell peppers
• 1 pack (300 g) Italian Plant-Based Ground
• 1 tbsp (15 mL) olive oil
• 2 garlic cloves, minced
• 1/2 cup (125 mL) uncooked rice
• 1 jar (660 mL) of your favourite tomato sauce (we used Rao's Marinara)
• Your favourite vegan cheese, shredded, for the tops

Optional extra seasoning

• 1 tsp paprika
• 1 tsp dried basil
• Salt, to taste

Instructions

1. Cook the rice. Cook the 1/2 cup of rice according to the package directions and set it aside.
2. Carve the peppers. Heat the oven to 230°C (450°F). Wash the peppers and cut the tops off to make lids. Scoop out the seeds and the white inner ribs. Carve a jack-o'-lantern face into one side of each pepper with a small sharp knife, or cut them any way you like.
3. Soften the peppers. Stand the peppers upright on a baking tray and bake for about 20 minutes, until they start to soften. Prefer not to use the oven? Blanch them in boiling water for a few minutes instead.
4. Brown the ground. While the peppers bake, heat the olive oil in a large pan over medium-high heat. Add the ground and garlic and break it up with a wooden spoon. Cook for about 5 minutes, until it's browned at the edges and crumbly. Stir in the paprika, basil and salt now if you're using them.
5. Make the filling. Pour the tomato sauce into the pan and stir it through the ground. Add the cooked rice and mix everything together. Taste and adjust the seasoning.
6. Stuff the peppers. Take the peppers out of the oven and fill each one with the ground and rice mixture. Top with vegan cheese, or any cheese you like.
7. Bake and broil. Return the peppers to the oven at 230°C (450°F) for about 15 minutes. Switch to broil for the last couple of minutes to melt the cheese, watching closely so it doesn't burn. Pop the lids back on and serve.

Can you make vegan stuffed peppers any time of year?

Yes. Skip the faces and these are classic vegan stuffed peppers for any weeknight. Follow the same steps with whole peppers in any colour.

Can you make stuffed peppers ahead?

Yes. Cook the rice and make the filling the day before, then keep it covered in the fridge. When you're ready, carve and soften the peppers, stuff them and bake as written.

Got extra filling? Save it for later. The ground and rice mixture is great spooned over pasta, rolled into a wrap or piled on a bowl of greens.

For leftovers, Health Canada recommends refrigerating them promptly and eating them within 2 to 3 days, or freezing them. Reheat to an internal temperature of 74°C (165°F).

FAQ

Do I need to add extra spices?
No. The Italian ground is already seasoned with herbs and spices. The paprika, basil and salt are optional, so adjust the seasoning to taste.

Can I use other peppers?
Yes. Orange peppers look the most like pumpkins, but red, yellow or green peppers all work the same way.

How do you carve a jack-o'-lantern face into a pepper?
Use a small, sharp paring knife and keep the shapes simple: two triangle eyes, a triangle nose and a zigzag mouth. Carve the peppers raw, before they go in the oven, while they're still firm enough to hold their shape.

What do you serve with stuffed peppers?
We served ours with roasted Brussels sprouts. A green salad or some crusty bread works well too.

Is the ground made with soy or gluten?
No. All three of our grounds are made without soy and gluten. They may contain cashews. Check the labels on your tomato sauce and cheese if you're cooking gluten-free.

Made these? Tag @thebetterbutchersmeat so we can see your jack-o'-lanterns.

More Recipes

• High-Protein Vegan Stuffed Shells
• Quick and Easy Vegan Bolognese
• How to Cook Plant-Based Ground Meat

Shop the ground: Italian Plant-Based Ground

Recipe by Audrey Smutylo.

Sources

• Food safety tips for leftovers, Health Canada