A Halloween dinner that doubles as decor. Orange bell peppers are carved with jack o’lantern faces, stuffed with savory Italian sausage, rice, marinara and melted mozzarella, then grilled until tender. Cook the filling on your Bull griddle and the peppers on your grill, and watch the faces glow.
Ingredients
- 4 orange bell peppers
- 1 lb Italian sausage, casings removed
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 microwave rice pouch (about 1 1/2 cups cooked rice)
- 3/4 cup marinara sauce
- 1 to 1 1/2 cups shredded mozzarella, divided
- Olive oil
- Salt and black pepper
Instructions
- Cut the tops off the peppers and set them aside to use as lids. Scoop out the seeds and carve a jack o’lantern face into the side of each pepper.
- Heat the griddle to medium heat. Cook the sausage on the griddle, breaking it up as it browns, until cooked through, 8 to 10 minutes.
- Set a pot on top of the griddle. Add the marinara, rice, sausage, onion and garlic, and stir often for 8 to 10 minutes, until the onion is soft and everything is heated through. Season with salt and pepper.
- Spoon the filling into the peppers until full, then top each with mozzarella.
- Preheat the grill to indirect medium heat, around 350°F. Stand the peppers upright on the cool side of the grill.
- Close the lid and grill for 25 to 30 minutes, until the peppers are tender and lightly charred and the cheese is bubbly. Add the lids for the last 5 minutes.
- Remove carefully and serve hot.
Tips
- Stand the peppers in a muffin tin or small cast iron pan so they don’t tip over on the grates.
- Keep the carved faces simple. Triangle eyes and a small mouth hold their shape best.
- Make ahead: stuff the peppers earlier in the day and refrigerate until you’re ready to grill.
- Leftovers keep in the refrigerator for up to 3 days and reheat well.
