Best Jack Olantern Stew Recipes

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JACK-O'-LANTERN STUFFED PEPPERS



Jack-o'-Lantern Stuffed Peppers image

Turn orange bell peppers into a satisfying, Halloween-themed dinner with this easy, fun, and kid-friendly stuffed pepper recipe.

Provided by Chef John

Categories     Stuffed Bell Peppers

Time 1h25m

Yield 4

Number Of Ingredients 14

1 teaspoon olive oil
4 large orange bell peppers
1 pound ground beef
2 teaspoons kosher salt
½ teaspoon ground black pepper
3 pinches cayenne pepper, or to taste
1 teaspoon Worcestershire Sauce
3 cloves garlic, minced
⅓ cup thinly sliced green onions
2 tablespoons salted butter, melted
2 tablespoons ketchup
1 cup grated sharp Cheddar cheese
1 cup cooked rice
2 cups seasoned tomato sauce, warmed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Oil a baking dish with olive oil.
  • Use a small knife to cut eyes, nose, and mouth into the flattest side of each pepper, just like a jack-o'-lantern. Cut around the seedpods and remove the tops, trimming and discarding any seeds from under the stems. Trim the white membrane from the inside of each pepper and shake out any seeds. Place in the prepared baking dish.
  • Mix together ground beef, salt, pepper, cayenne, Worcestershire sauce, garlic, green onions, melted butter, ketchup, Cheddar cheese, and rice in a bowl until well combined.
  • Stuff mixture evenly into peppers and cover with the pepper tops. Wrap the baking dish loosely with foil and place on a sheet pan.
  • Bake in the upper center of the preheated oven for 1 hour. Remove the foil and continue baking until peppers are tender and ground beef is cooked through, 10 to 15 more minutes.
  • Place stuffed peppers on a few tablespoons of warm tomato sauce. Serve immediately with more sauce on the side.

Nutrition Facts : Calories 613 calories, Carbohydrate 21.9 g, Cholesterol 141.4 mg, Fat 45.7 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 21.9 g, Sodium 1035.1 mg

STUFFED JACK-O-LANTERN BELL PEPPERS



Stuffed Jack-O-Lantern Bell Peppers image

My own stuffed bell pepper recipe with a festive twist for Halloween.

Provided by stepperanddaniel

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

6 bell peppers, any color
1 pound ground beef
1 egg
4 slices whole wheat bread, cubed
1 small onion, chopped
1 small tomato, diced
2 cloves garlic, minced
½ cup chili sauce
¼ cup prepared yellow mustard
3 tablespoons Worcestershire sauce
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  • Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
  • Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
  • Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 23.3 g, Cholesterol 78.3 mg, Fat 11.3 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 4.1 g, Sodium 752.2 mg, Sugar 8.3 g

JACK-O-LANTERN SUPPER CASSEROLE



Jack-O-Lantern Supper Casserole image

A "Taste of Home" recipe I found years ago, which has become a family tradition for our Halloween table. I also make it for potlucks during the month of October and it always gets lots of requests for the recipe.

Provided by Bambo

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1 medium pumpkin, cleaned out
1 1/2 lbs ground beef
1/2 cup onion, chopped
1 (10 ounce) can cream of chicken soup
3 tablespoons brown sugar (optional)
3 tablespoons soy sauce
1 (4 ounce) can mushroom stems and pieces
1 1/2 cups cooked rice
1 (4 ounce) can sliced water chestnuts

Steps:

  • Paint face on pumpkin with marker.
  • Brown beef and onion. Drain.
  • Add soup, sugar, soy sauce and mushrooms and simmer 10 minute
  • Add rice and waterchestnuts.
  • Spoon into pumpkin. Replace top. Bake on cookie sheet in center of oven at 350 degrees for 1-2 hours or until inside of pumpkin is tender.
  • Serve on plate. Scoop cooked pumpkin out and serve.

Nutrition Facts : Calories 278.6, Fat 14.9, SaturatedFat 5.6, Cholesterol 60.7, Sodium 727.5, Carbohydrate 16.4, Fiber 1, Sugar 1.4, Protein 18.7

DOUBLE JACK STEW



Double Jack Stew image

Provided by Guy Fieri

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 25

3 pounds hanger steak, cut into 2-inch cubes, trimmed as needed
1/2 cup Irish stout
1/4 cup applejack (recommended: Laird's)
1/4 cup whiskey (recommended: Jack Daniel's)
2 tablespoons stone-ground Dijon mustard
2 tablespoons agave
1 tablespoon granulated garlic
2 teaspoons kosher salt
2 teaspoons fresh cracked black pepper
4 tablespoons olive oil
1 Spanish onion, cut into 3/4-inch dice
5 tablespoons all-purpose flour, divided
1/3 cup whiskey (recommended: Jack Daniel's)
4 cups beef stock, divided
2 bay leaves
1/2 teaspoon dried thyme, crushed fine
1/2 teaspoon dried savory, crushed fine
4 red potatoes, washed and quartered
1 turnip, peeled, halved and sliced into 1/2-inch half rounds
2 large carrots, peeled and cut into 1/2-inch coins
1/2 cup apple cider vinegar
Kosher salt
1/2 cup buttermilk
1/4 cup heavy cream
2 tablespoons butter

Steps:

  • For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temperature. Drain well and pat dry.
  • For the stew: In a large Dutch oven over medium heat, add the oil and the onions and cook until translucent. Remove from the pot and reserve.
  • In batches (if needed, do not crowd), add the steak to the pot and cook for 4 to 5 minutes per batch, turning to evenly and deeply brown. Adjust the heat as needed. Sprinkle with 2 tablespoons flour and stir to coat well.
  • Deglaze the pan with the whiskey and 1/2 cup of the beef stock, scraping any bits from the bottom. Add the remaining stock and return the onions to the pot. Add the bay leaves, thyme and savory and stir to combine. Bring to a simmer, reduce the heat to low, cover and cook for 2 hours, stirring occasionally.
  • After 2 hours have passed, add the potatoes, turnip and carrots. Cover and cook for an additional 35 to 45 minutes.
  • Add in the vinegar and salt, to taste.
  • In a measuring cup, combine the buttermilk and cream and whisk in the remaining 3 tablespoons flour. Add to the stew, stirring gently to combine, and cook for an additional 5 to 6 minutes. Turn off the heat, add in 2 tablespoons butter and serve.

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