Stuffed Pepper Jack-o-Lanterns

It's almost Halloween, witches! How are you celebrating? I wanted to share this really easy dinner recipe in honor of my favorite holiday. My stuffed Jack O's are insanely easy to make and the best thing about them is that they are low-carb.
I love this spooky time of year. I prefer to stay in, drink pumpkin-spiced hot coco and snuggle with babe over a costume party any day. While I was sad my classic faves weren't on Netflix, I totally binged watched Sabrina in a day and loved. it. It's right up your alley if you're a fan of creepy teen dramas... or Riverdale. I can't wait for the next season.

Okay more about the stuffed peppers. The best thing about stuffed peppers is that you can add whatever filling you prefer. Feel free to add in rice and diced tomatoes for a Mexican rice spin or add in diced bell peppers for more crunch. You can also use ground turkey or sausage instead of ground beef. The options are endless, my friend.

You'll Need 1 pound ground beef 4-5 orange bell peppers 1/2 sweet onion, chopped finely 1 Jalapeño pepper, chopped finely 1 Habanero pepper, chopped finely fresh cilantro freshly ground black pepper 1 can tomato sauce 2 tbsp Sriracha 1 tbsp minced garlic 2 tsp cumin 1 tsp chili powder 1/4 cup shredded Mexican cheese pinch of salt

Let's Get Started 1. Preheat oven to 350° F. 2. Wash your vegetables thoroughly and chop into pieces 3. Cut off the top of peppers and set them aside. Remove the core and seeds. Using a paring knife or a small knife, carve Jack-O-Lantern faces into the flattest side of each pepper. Place peppers inside of a baking dish and set aside. 4. In a cast iron skillet on medium heat, add in garlic and saute until fragrant. Add in ground beef and cook for 5 minutes stirring frequently to break up the meat. Once browned, drain the fat and return to pan. 5. Add in chopped onion and peppers. Saute for another 5 minutes. Add in can of tomato sauce and seasonings. Stir to incorporate the flavors and let simmer on low-medium for 10-15 minutes or until the water has evaporated from the sauce. Add in cheese and stir. 6. Divide the mixture between the peppers and top each one with cheese. Bake for 15-20 minutes or until the peppers are tender and the cheese is melted. 7. Enjoy... if you dare.