Jack O Lantern Stuffed Peppers
Jack O Lantern Stuffed Peppers deliver a festive, balanced weeknight meal featuring tender carved bell peppers, savory seasoned filling, and gooey cheese on top perfect for Halloween dinners and parties.
Equipment
- oven
- Baking Sheet or Shallow Baking Dish
- skillet,
- Paring Knife
Ingredients
- 4 large orange bell peppers similar size for even baking
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 pound ground beef or turkey use lentils or plant based crumbles for vegetarian
- 1 cup cooked rice white, brown, or cauliflower rice for lower carbs
- 1 cup tomato sauce or marinara
- 1 teaspoon Italian seasoning or dried oregano and basil
- 1 teaspoon smoked paprika or regular paprika
- 0.5 teaspoon ground cumin optional for warmth
- 1 cup shredded cheddar or mozzarella dairy free shreds if needed
- salt and black pepper to taste
- fresh parsley for garnish, optional
Instructions
- Heat the oven to 375 degrees Fahrenheit. Line a baking sheet or shallow baking dish with parchment.
- Prepare the peppers by slicing off the top about half an inch below the stem to form lids. Remove seeds and membranes.
- Carve faces on each pepper with a small sharp paring knife using simple triangle shapes for eyes and nose, and smiles. Set lids aside.
- Place hollow peppers upright on the baking sheet and par bake for 8 to 10 minutes to slightly soften.
- Warm olive oil in a large skillet over medium heat. Cook diced onion until translucent, about 3 minutes. Stir in garlic and cook 30 seconds.
- Add ground beef or turkey to skillet. Season with salt and pepper. Cook, breaking up meat until no longer pink, about 5-6 minutes. Drain excess fat if needed.
- Stir in tomato sauce, Italian seasoning, smoked paprika, and cumin. Simmer for 2 minutes to blend flavors.
- Fold in cooked rice. Taste and adjust seasoning. Mixture should be savory and spoonable.
- Remove par baked peppers from oven and spoon filling to the top, pressing gently to pack without cracking carved faces.
- Sprinkle most of the cheese over filling. Place lids on peppers or slightly tilted for a glowing effect.
- Bake in oven for 15 to 18 minutes until peppers are tender and cheese is melted and bubbly.
- Remove lids, add a final sprinkle of cheese if desired, then replace lids. Garnish with parsley.
- Arrange on a platter with extra sauce for drizzling and add themed sides for a festive presentation. Serve hot.
Notes
This recipe is easily customizable to various diets and preferences. Consider swapping rice for quinoa or cauliflower rice for low carb options, or using plant based crumbles and dairy free cheese for vegetarians and vegans. Make ahead by stuffing peppers a day early and refrigerating before baking.