Description

Celebrate Halloween with these festive Jack O’Lantern Stuffed Peppers. Bright orange bell peppers are carved with classic spooky faces, then filled with a savory mixture of ground beef, rice, tomatoes, and spices, topped with melted cheddar cheese. Perfect for a fun and flavorful seasonal dinner that’s as visually striking as it is delicious.

Ingredients

Units Scale

For the Peppers:

6 large orange bell peppers
1 lb ground beef or turkey
1 cup cooked white rice
1 medium onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 cup shredded cheddar cheese
1 cup tomato sauce
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon cumin
Salt and pepper to taste
Fresh parsley for garnish

For Assembly:

Small sharp knife for carving
Extra cheese for topping

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Instructions

Prepare peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Using a small, sharp knife, carefully carve jack-o’-lantern faces into one side of each pepper. Set the carved peppers aside.
Cook rice: If not already done, prepare 1 cup of white rice according to the package directions. Set aside once cooked.
Brown meat: Heat olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it into small pieces as it cooks, about 5 to 7 minutes. Drain off any excess fat from the skillet.
Add vegetables: Add the diced onion to the browned meat and cook until the onion softens, about 4 minutes. Then add minced garlic and cook for an additional minute until fragrant.
Combine filling: Stir in the cooked rice, drained diced tomatoes, half of the shredded cheddar cheese, half of the tomato sauce, dried oregano, paprika, cumin, salt, and pepper. Mix thoroughly and cook for another 2 to 3 minutes to blend flavors.
Stuff peppers: Stand the carved peppers upright in a baking dish. If needed, trim the bottoms slightly to help them stand stable. Fill each pepper cavity with the prepared meat mixture, then top each pepper with the remaining shredded cheese.
Add sauce: Pour the remaining tomato sauce around the peppers in the baking dish. Add 1/2 cup of water to the dish to create steam during baking.
Cover and bake: Cover the baking dish tightly with foil and place in a preheated oven at 350°F (175°C). Bake for 35 to 40 minutes until the peppers are tender.
Final touches: Remove the foil during the last 5 minutes of baking to allow the cheese on top to lightly brown and become bubbly. Ensure the carved faces remain visible after baking.
Serve: Let the stuffed peppers cool for 5 minutes out of the oven. Garnish with fresh parsley and present the peppers with their carved faces facing outward for full Halloween flair.

Notes

You can substitute ground turkey for beef to reduce fat content.
Adjust seasoning to taste; add chili powder if you want a spicier filling.
For a vegetarian version, replace meat with cooked lentils or mushrooms and use a plant-based cheese substitute.
Carving the peppers carefully ensures the faces hold their shape after baking.
Leftover stuffed peppers can be refrigerated for up to 3 days and reheated gently in the oven.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350
Sugar: 6g
Sodium: 480mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 24g
Cholesterol: 65mg