About this recipe: Peppers are cut out to look like Jack-O-Lanterns, then stuffed with a minced beef filling before being baked. Enjoy as a main course or as a side dish.
This was a great recipe to have on a week night as it was easy to make and very tasty. I poked holes in the bottom of the peppers with a fork after they were cooked to drain out the excess liquid and keep the peppers from getting soggy. - 15 Jul 2011
Can I rate my own recipe? Well, I'll speak for my family, they give it 5 stars. This is one of our favorite things to make this time of year as well as the rest of the year. It's delicious and I forgot to add that after they're done cooking I like to top them off with Ketchup right before serving. Yum! And they freeze good too if you want to make some ahead of time to stock the freezer. - 01 Nov 2009 (Review from Allrecipes US | Canada)
I actually have to say that I did not like this recipe. I am a competent cook and I followed the instructions exactly, except for one thing: I didn't cut out the jackolantern faces. I've made other stuffed bell pepper recipes before and they always turned out fine, so I didn't think that cutting out the faces served any functional purpose, merely decorative. However, in retrospect, I may have been mistaken- this was very, very juicy, and before I served the peppers, I actually grabbed them with tongs and tipped them over to drain out all the excess fluids from the ground beef. That being said, I think if I had cut the faces (or at least cut tiny vents), it may have drained on its own... but either way, that was not my issue with this recipe. I think that, as written, it contains too much mustard! I used exactly the amount specified and it overpowered everything else... it tasted just like mustard ground beef, no other flavors. If I made it again, I would reduce the mustard to 2 tbs, 3 max, and also I would saute the onions with the garlic before adding them... otherwise they are still crunchy and spicy after cooking for an hour. Finally, I think I would nix the bread cubes and add a cup of italian bread crumbs instead, and perhaps some freshly chopped parsley. The recipe was lacking flavor or spice- all it tasted like was mustard. One thing I do have to say though is that the cook time and temperature were spot on- it was perfectly done. Just my input. - 17 Nov 2010 (Review from Allrecipes US | Canada)