Jack-o'-Lantern Stuffed Peppers
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Jack-o'-Lantern Stuffed Peppers

These festive stuffed peppers are perfect for fall and Halloween celebrations, offering a fun and delicious way to enjoy a hearty meal. The combination of **ground beef**, **rice**, and **tomato sauce** creates a satisfying filling, while the carved peppers add a playful touch.

AmericanOmnivoreDinnerHalloween
By Elena Martinez
20 minPrep
60 minCook
80 minTotal
6Servings
350Calories

Ingredients

  • Orange Bell Peppers6
  • Olive Oil1 tablespoon
  • Ground beef1 lb
  • Onion1, diced
  • Garlic, minced2
  • Tomato Sauce15 oz
  • Worcestershire Sauce1 teaspoon
  • Italian Seasoning1 teaspoon
  • Salt3/4 teaspoon
  • Black Pepper1/2 teaspoon
  • Rice1 1/2 cups
  • Cheese1 1/2 cups
  • Water1/4 cup

Jack-o'-Lantern Stuffed Peppers are not only a treat for the eyes but also a delight for the taste buds. The peppers are carved into fun faces, making them an ideal centerpiece for your Halloween table. You can easily customize the filling with different proteins or grains to suit your dietary preferences.

Serve these stuffed peppers with a side salad or some crusty bread to round out the meal. They also make great leftovers, perfect for lunch the next day!

Substitutions

For cheese, use Shredded Cheddar or Monterey Jack Cheese. Use lean Ground Beef (85/15) but other beef should work just as well.

Instructions

  1. Preheat the oven

    5 min

    Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

  2. Prepare the peppers

    10 min

    Cut the tops off the orange bell peppers about 1/2 inch below the stem and keep them as lids. Remove the seeds and ribs, and trim the bottom slightly if they wobble.

  3. Carve faces on peppers

    10 min

    Use a small paring knife to carve a face into one side of each pepper, ensuring cuts are small and at least 1 inch from the bottom to keep the filling inside.

  4. Cook the filling

    8 min

    In a large skillet, heat olive oil over medium-high heat. Add ground beef and small onion, cooking for 7-8 minutes until no pink remains and the beef reaches 160°F (71°C). Drain excess fat and stir in garlic for 30 seconds.

  5. Mix in sauces and rice

    5 min

    Stir in 1 cup of tomato sauce, Worcestershire sauce, Italian seasoning, salt, and black pepper. Simmer for 2 minutes, then fold in the cooked rice and 1 cup of cheese.

  6. Stuff the peppers

    5 min

    Stand the peppers in a baking dish and fill them with the beef and rice mixture, pressing it gently against the carved face. Spoon the remaining tomato sauce on top and add water to the dish.

  7. Bake the peppers covered

    25 min

    Cover the baking dish with foil and bake for 25 minutes. This helps steam the peppers for tenderness.

  8. Add cheese and lids

    2 min

    Uncover the dish, sprinkle the remaining cheese on top, and place the pepper lids beside or on top of the peppers at an angle.

  9. Finish baking

    15 min

    Bake uncovered for an additional 10-15 minutes until the peppers are tender, cheese is melted, and the filling reaches 165°F (74°C). Let them rest for 5 minutes before serving with lids on.

FAQ

Yes, you can prepare the stuffed peppers and refrigerate them for up to a day before baking. Just cover them tightly with foil.

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