Jack-o'-Lantern Stuffed Peppers

• Peppers
• 6 large orange bell peppers, with flat bottoms so they stand up
• Filling
• 1 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 1 lb ground beef
  Swaps for ground beef

  Instead of ground beef

  • Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
  • Ground pork: The same weight. Richer and slightly sweet.
  • Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.

  All 4 swaps for ground beef

  Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).

• 1 medium onion, finely chopped
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 2 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 1 tbsp chili powder
  Swaps for chili powder

  Instead of chili powder

  • Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
  • Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.

  More for chili powder

• 1 tsp ground cumin
  Swaps for ground cumin

  Instead of cumin

  • Ground coriander: The same amount. Brighter and citrusy, less earthy.
  • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
  • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

  More for cumin

• 1 tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• 1 can black beans, 15 oz, drained and rinsed
• 1 ½ cups cooked rice ≈ 237 g
• 1 cup salsa
• 1 ½ cups cheddar cheese, shredded, divided ≈ 170 g
  Swaps for cheddar cheese

  Instead of cheddar

  • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
  • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
  • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

  All 4 swaps for cheddar

• ¼ cup water

Different pan? Written for 9x13-inch rectangle; rescale the amounts for an 8x8, 9x13, round, loaf or sheet pan.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 160°F inside (check with a thermometer).