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
- 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
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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.
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Nutritional informationPer serving
|Calcium:||17 % / 190 mg|