Pepper Pumpkins


  • 1 medium onion, chopped
  • 3 tbsp (45 mL) Tex-Mex Rub
  • 1 lb (450 g) 90% lean ground beef
  • 4 oz (125 mL) Colby and Monterey Jack cheese, grated
  • 4 medium orange bell peppers


  1. Preheat oven to 400°F. Place onion, rub and beef in Classic Batter Bowl. Microwave, uncovered, on HIGH 4 – 5 minutes, breaking meat into crumbles using Mix ‘N Chop. Drain, if necessary. Stir in cheese. Cut tops off peppers and set aside; remove seeds from pepper bottoms.  

  2. Using V-Shaped Cutter, cut through each pepper to create the eyes and nose. Using Petite Paring Knife, complete the cut at the bottom of each triangle to finish the eyes and nose. Cut a straight line and a curve below joining with it to make a thin half-moon for the mouth.  

  3. Place peppers on prongs of BBQ Veggie Rack and place rack on Large Sheet Pan. Using Medium Scoop divide filling evenly between peppers. Place tops on peppers and secure with a toothpick. Bake 20 – 22 minutes or until peppers are softened. 


  • 4  servings

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