Print

Easy Jack-O-Lantern Stuffed Peppers: Best Halloween Dinner

jack-o-lantern stuffed peppers - featured image
Print Recipe

These Fun Jack-O-Lantern Stuffed Peppers are a festive and easy Halloween dinner that looks like you planned a whole themed meal, but really just involves carving some vegetables. With a simple two-step baking method, the carved faces stay visible while the peppers become tender and the filling is warm and cozy.

Ingredients

Scale
  • 4 large bell peppers (orange or yellow work best)
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 cup cooked rice (white, brown, or cauliflower rice)
  • 1 small onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Prepare the peppers: Wash and dry 4 large bell peppers. Using a sharp knife, cut the top off each pepper (about 1/2 inch from the stem). Set the tops aside. Scoop out the seeds and membranes from inside each pepper using a spoon.
  3. Carve the faces: Using a paring knife, cut small triangles for eyes and a zigzag or curved line for the mouth. Keep the cuts simple and make sure the holes are about 1/2 inch wide so they don’t close up during baking.
  4. Pre-bake the pepper shells: Place the hollowed peppers in a 9×13 baking dish, standing upright. Brush the outsides lightly with olive oil. Bake for 10 minutes to firm them up.
  5. Cook the filling while the peppers pre-bake: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned (about 5-7 minutes). Drain excess fat if needed, leaving about 1 tablespoon. Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Add the tomatoes and spices: Stir in the drained diced tomatoes, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 2 minutes, then remove from heat.
  7. Combine the filling: Transfer the meat mixture to a mixing bowl. Add the cooked rice and 3/4 cup of the shredded cheese. Stir until well combined. Taste and adjust seasoning.
  8. Stuff the peppers: Remove the pre-baked peppers from the oven. Divide the filling evenly among the 4 peppers, packing it gently. Leave about 1/4 inch of space at the top.
  9. Top with cheese and bake: Sprinkle the remaining 1/4 cup of cheese over the tops. Return to the oven and bake uncovered for 20-25 minutes, until the peppers are tender and the filling is heated through.
  10. Rest and serve: Let the peppers rest in the dish for 5 minutes before serving. Garnish with fresh parsley or cilantro if desired. Serve warm.

Notes

Don’t overbake the peppers—20-25 minutes at 375°F is the sweet spot. Cut the faces bigger than you think you need (about 1/2 inch wide) as peppers shrink during baking. Pre-baking the empty pepper shells for 10 minutes is crucial to keep the carved faces from collapsing. You can cook the filling and carve the peppers up to a day in advance. For a vegetarian version, swap the ground beef for cooked lentils or black beans.

Nutrition

Keywords: jack-o-lantern stuffed peppers, Halloween dinner, stuffed bell peppers, kid-friendly dinner, easy Halloween recipe, festive dinner

Find it online: https://morselora.com/easy-jack-o-lantern-stuffed-peppers-best-halloween-dinner/