Devilish cheddar and pumpkin Peppers

Name: Devilish cheddar and pumpkin Peppers
Yield: 8 Servings
Ingredients: 8 choice of bell peppers; 1 cup (250 mL) grated Sharp Canadian Cheddar cheese; 1 lb (450 g) ground veal; 1 1/2 cups (375 mL) cooked pumpkin pulp; 2 tbsp (30) chopped fresh parsley; 1 cup (250 mL) cooked brown rice; 1/4 cup (60 mL) white wine; 2 tbsp (30 mL) chopped fresh chives; 2 eggs beaten; Salt and pepper to taste; Vegetable broth

These delicious pumpkin and Cheddar stuffed Peppers will add fun to your Halloween fun! Your family and friends will want to scream for more.

Prep: 30 min
Cooking: 35 min

Yields 8 Servings

Ingredients

8 choice of bell peppers
1 cup (250 mL) grated Sharp Canadian Cheddar cheese
1 lb (450 g) ground veal
1 1/2 cups (375 mL) cooked pumpkin pulp
2 tbsp (30) chopped fresh parsley
1 cup (250 mL) cooked brown rice
1/4 cup (60 mL) white wine
2 tbsp (30 mL) chopped fresh chives
2 eggs beaten
Salt and pepper to taste
Vegetable broth

CONE QUEST CONTEST

Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.

Preparation

Preheat oven to 375 °F (190 °C).

Slice top off of each bell pepper and cute the peppers to create scary eyes, mouth and face. Trim peppers and set aside. In large bowl, combine Strong Canadian Cheddar cheese with remaining ingredients, except broth. Season to taste with salt and pepper. Mix well.

Stuff each pepper with meat mixture. Place stuffed peppers in baking dish and pour in broth to come 1/2-inch (1 cm) up side. Bake for 35 minutes or until meat is well done.

Remove from oven and let stand for 5 minutes. Serve 1 to 2 stuffed peppers per person. Serve with steamed broccoli and cucumber salad with creamy fennel dressing.