🎃Halloweenie Stuffed Peppers 🎃| Cozy Fall Recipe with Homemade Goat Cheese

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can be a lower-calorie alternative while cabbage is often cheaper.

Preheat the oven to 400°F (200°C or gas mark 6).

Prepare a baking pan with a layer of parchment paper and set aside.

Boil salted water in a pot.

Add orzo to boiling water and cook until al dente, checking the package for timing (9 minutes for this brand).

Chop garlic into small pieces and set aside in a bowl.

Wash the bell peppers and cut the tops off, keeping the tops for later use.

Remove seeds and innards from the peppers, using a Tupperware for compost.

Test the peppers for stability by slicing a tiny bit off the bottom if necessary, ensuring they can stand up.

Repeat the deseeding process for all four peppers, ensuring no seeds remain inside.

Put on gloves and squish the canned whole tomatoes in a bowl, removing any skins as desired.

Combine the cooked orzo, chopped garlic, and squished tomatoes in a bowl, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens