Halloween Stuffed Jack-O'-Lantern Peppers
These fun and flavorful stuffed bell peppers bring Halloween spirit to your table, packed with comfort and creativity, perfect for the whole family.
Ingredients
For the Peppers
- 4 large large orange bell peppers Cut tops off and scoop out seeds to create faces
For the Filling
- 1 pound ground beef (or a plant-based substitute) Use your choice of meat or meat alternative
- 1 cup cooked rice Leftover rice works well
- 1 cup diced tomatoes Canned or fresh
- 1 large onion, diced Provides flavor to the filling
- 2 cloves garlic, minced Enhances flavor
- 1 teaspoon chili powder Add more for extra heat
- 1 teaspoon cumin Adds earthiness
- Salt and pepper to taste Adjust according to preference
- Shredded cheese (optional) For topping if desired
- Olive oil for sautéing Use to cook the filling
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the orange bell peppers and scoop out the seeds to create your Jack-O'-Lantern faces.
Cooking
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the diced onion and garlic, sautéing until they’re fragrant.
- Add your ground beef (or substitute) and cook until browned. Drain any excess fat.
- Stir in the cooked rice, diced tomatoes, chili powder, cumin, and season with salt and pepper, letting it simmer for about 5 minutes to blend the flavors.
Assembly and Baking
- Carefully fill each pepper with the savory mixture, pressing down slightly to pack it in.
- Sprinkle some cheese on top if you like before placing them in a baking dish.
- Cover the baking dish with foil and bake for about 30 minutes.
- Remove the foil and continue baking for another 5-10 minutes, or until the peppers are tender and the tops are slightly golden.
Serving
- Serve your jack-o'-lantern peppers warm with a dollop of sour cream or guacamole for a festive touch.
Notes
Feel free to customize the filling with other vegetables, beans, or spices. Let kids help carve faces for more fun. These can be prepped ahead of time and stored in the refrigerator until ready to bake.