* Stuffed Jack O'Lanterns
Orange Bell Pepper, ea._THUMBNAIL
In Stock
Yellow Bell Pepper, ea._THUMBNAIL
In Stock
Red Bell Pepper, ea._THUMBNAIL
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Garlic Bulb, ea._THUMBNAIL
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Sage Bunch, ea._THUMBNAIL
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Organic Sweet Onion, ea._THUMBNAIL
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Stuffed Jack O' Lanterns
  • 1 cup Forbidden Rice
  • 3 large orange bell peppers                                                                    
  •   3  large yellow bell peppers                                                                    
  •  1 large red bell pepper, seeds removed and diced
  • 1 tsp unrefined coconut oil                                                                       
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 medium zucchini, diced small
  • 1 cup fresh or frozen corn kernels 
  • 1 medium tomato, seeds removed and diced
  • 1 tsp fennel seed, roughly chopped
  • 1 tbsp fresh sage, chopped fine
  • 1 tsp paprika
  • 1/4 tsp red pepper flakes (or more for heat)
  • 2 tsp sea salt
  • 1 tsp fresh ground black pepper

Preheat oven to 350°F. Cut tops off the orange and yellow peppers. Remove seeds and ribs. Using a paring knife, cut triangle "eyes" and "smiles" on the face of the peppers. Set aside.

Cook rice according to package directions. Remove corn from cob. Place coconut oil in skillet and sauté onion and pepper for about 5 minutes over medium-high heat. Add zucchini and cook for another 4 minutes. Add tomato and corn and cook for 3 minutes. Stir in remaining ingredients, including cooked rice. Season with salt and pepper to taste.  Spoon filling into peppers—to the top.

Place lids back on peppers and place them into a glass baking dish lined with unbleached parchment paper. Bake for 25 minutes.

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