HALLOWEEN STUFFED PEPPER JACK O LANTERNS
1/2 cup Egg Beaters®
3/4 cup 2% Milk
1/2 cup Italian Style Bread Crumbs
1/4 cup Sweet Onion, finely chopped
2 Tbsp. Fresh Parsley, finely chopped (OR 1 1/2 Tbsp. dried)
1/2 tsp. Kosher Salt
1/2 tsp. Powdered Sage
1 small can Stewed Tomatoes
20 oz. pack Lean Ground Turkey Meat
20 oz. pack Ground Turkey Breast
1/4 cup organic non sugar Ketchup
2 Tbsp. Splenda Brown Sugar (or ¼ cup Brown Sugar)
1 1/4 tsp. Dry Mustard Powder
Bell Peppers (Orange or Yellow look the best)
Directions: Pre Heat oven to 350F. Coat muffin tins with Olive Oil Spray.
Step 1: In a large bowl, combine egg and milk. Stir in bread crumbs and next 5 ingredients. Mix together both types of turkey meat and add to the bowl mixture.
Step 2: Using your scale, weigh out turkey meat to your particular unit amount. Slice off top of the pepper and carefully scrape out insides. Using a sharp knife carve your jack-o-lantern face (don’t make the openings too big or the stuffing cooks out).
Step 3: Stuff jack-o-lanterns with amount of turkey meat you are using. Place the full jack-o-lantern into the muffin tins. Don’t place the top on yet. Bake for about 25 minutes. They are not finished. -While the muffins are cooking, combine the ketchup, Splenda and mustard mixture in a little bow. Set aside.
Step 4: After the first 25 minutes of baking, remove from the oven and top each jack-o-lantern with the ketchup mixture and lid of pepper. Return to the oven for an additional 10 – 15 minutes. Time might vary depending on the amount of turkey meat used per jack-o-lantern. Check to see that clear liquid is oozing out and no longer pink anywhere.