| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt and ground black pepper
- 1 cup small elbow macaroni
- 1 tablespoon canola oil
- 1 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 pound lean ground beef
- One 14-ounce can fire-roasted tomatoes, drained
- 1 cup heavy cream
- 2 cups shredded sharp Cheddar
- 6 orange bell peppers
Instructions
- Preheat the oven to 350 degrees F.
- Bring a small pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and hold until the meat mixture is ready.
- In a cast-iron pan, heat the oil over medium heat. Add the onions and sweat until translucent, 5 to 8 minutes. Add the garlic and cook for another 1 minute. Add the ground beef, season with salt and pepper and cook until starting to brown, 3 to 5 minutes. Add the tomatoes and cook for another 2 to 3 minutes. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in the cooked macaroni and season with salt and pepper.
- Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o’-lantern into the side of each pepper.
- Fill the peppers with the beef mixture and put on a baking sheet with the lids on the side. Bake until the peppers are fork-tender, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 497 |
| Total Fat | 36 g |
| Saturated Fat | 17 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 20 g |
| Cholesterol | 117 mg |
| Sodium | 811 mg |
| Serving Size | 1 of 6 servings |
| Calories | 497 |
| Total Fat | 36 g |
| Saturated Fat | 17 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 20 g |
| Cholesterol | 117 mg |
| Sodium | 811 mg |
Reviews
The pasta recipe is an absolute staple in my kitchen. We only make the jack-o-lantern bell pepper for Halloween but I make the pasta year-round.
Followed the recipe except only used a half cup of the heavy cream, and added a good squirt of sriracha sauce for a little kick. They were a hit, and so cute and festive. Carving each paper up and adding the faces wasn’t as daunting a task as I envisioned. Will make these annually each October. Thanks for the recipe, Trisha Yearwood!
Going to make these tonight with riced cauliflower instead of pasta
Deelish! Added smoked paprika too.
Wow this was so good. The kids really loved it.
Fun and yum!!!!
I made these this year and they were festive and flavorful! Would highly recommend to anyone! Will make these a Halloween tradition!
I made these for my grandkids This was so clever and delicious!!
This was delicious AND so fun!