Description
Celebrate Halloween with these festive Jack O’Lantern Stuffed Peppers. Colorful orange bell peppers are carved with spooky faces, filled with a savory mixture of ground beef or turkey, rice, tomatoes, and spices, then baked to tender perfection with melty cheddar cheese on top. This fun and flavorful dish is perfect for a seasonal dinner that’s both eye-catching and delicious.
Ingredients
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
Instructions
- Prepare Peppers: Cut the tops off each bell pepper and carefully remove the seeds and membranes. Using a small sharp knife, carve jack-o’-lantern faces into one side of each pepper. Set the carved peppers aside.
- Cook Rice: If you haven’t pre-cooked the rice, prepare 1 cup of white rice according to the package instructions and set aside.
- Brown Meat: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook, breaking it into small pieces, until browned and cooked through, about 5 to 7 minutes. Drain any excess fat from the skillet.
- Add Vegetables: Add the diced onion to the browned meat and cook for about 4 minutes until softened. Stir in the minced garlic and cook for an additional 1 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 everything thoroughly and cook the mixture for 2 to 3 minutes to meld flavors.
- Stuff Peppers: Arrange the peppers standing upright in a baking dish. If necessary, trim the bottoms slightly so they stand stable. Fill each pepper with the meat and rice mixture, then top with the remaining shredded cheddar cheese.
- Add Sauce: Pour the remaining tomato sauce around the stuffed peppers in the baking dish. Add 1/2 cup of water to the dish to create steam during baking.
- Cover and Bake: Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) 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 topping to brown lightly and become bubbly. Ensure the carved faces remain visible and the cheese is fully melted.
- Serve: Let the stuffed peppers cool for about 5 minutes. Garnish with fresh parsley and serve with the carved faces facing outward for a fun presentation.
Notes
- You can substitute ground turkey with ground beef or a plant-based meat substitute if desired.
- For a vegetarian version, omit meat and add extra vegetables like mushrooms or beans.
- Make sure to carve faces carefully to avoid breaking the pepper skin.
- Using cooked rice prevents sogginess and ensures the filling binds well.
- If you prefer spicier flavors, add a pinch of cayenne pepper or chili flakes to the filling.
- Leftover stuffed peppers can be refrigerated and reheated in the oven or microwave.
- Use sharp cheddar for best melting qualities; mild cheddar can also be used based on preference.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 70 mg
