Print

Guest-Favorite Jack-O-Lantern Stuffed Bell Peppers

Jack-O-Lantern Stuffed Bell Peppers - featured image
Print Recipe

These festive stuffed bell peppers are carved with jack-o-lantern faces for a fun Halloween twist. Filled with a hearty blend of seasoned ground beef, rice, tomatoes, and cheese, they’re a crowd-pleasing fall dinner that’s surprisingly simple to make.

Ingredients

Scale
  • 6 large bell peppers (orange, red, or yellow)
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15, or ground turkey, chicken, or plant-based crumbles)
  • 1 cup cooked rice (white, brown, or quinoa)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese (for filling)
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese (for topping)
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Wash the bell peppers and pat them dry. Cut the tops off each pepper (about 1/2 inch from the top). Remove the seeds and white membranes from inside each pepper.
  3. Carefully lower the hollowed peppers into the boiling water. Blanch for 3 minutes, then transfer to a paper towel-lined plate to drain and cool.
  4. Once the peppers are cool enough to handle, use a sharp paring knife to carve jack-o-lantern faces (e.g., triangles for eyes, a nose, and a mouth). Cut all the way through the pepper wall.
  5. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Add the ground beef and cook, breaking it up with a wooden spoon, until browned (6-8 minutes). Drain any excess fat if needed.
  7. Stir in the drained diced tomatoes, tomato sauce, cooked rice, dried oregano, dried basil, smoked paprika, salt, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally. Taste and adjust seasoning.
  8. Remove the skillet from the heat. Stir in 1 cup of shredded mozzarella and the grated Parmesan cheese until melted and gooey.
  9. Place the carved peppers in a 9×13-inch baking dish. Evenly divide the filling among the six peppers, pressing it down gently to pack it in.
  10. Sprinkle the remaining 1/2 cup of shredded mozzarella over the tops of the stuffed peppers.
  11. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden brown and the peppers are tender.
  12. Let the peppers rest for 5 minutes before serving. Garnish with fresh parsley or chives.

Notes

Don’t skip the blanching step—it ensures the peppers are tender. Carve the faces after blanching for cleaner cuts. Use a small, sharp knife for carving. Don’t overstuff the peppers; leave a little room at the top. Let the peppers rest for 5 minutes before serving to allow the filling to set. For a vegetarian version, swap ground beef for black beans and quinoa. For a spicy version, add chili powder and cayenne pepper, and use pepper jack cheese.

Nutrition

Keywords: stuffed bell peppers, jack-o-lantern peppers, Halloween dinner, fall recipe, ground beef stuffed peppers, festive dinner

Find it online: https://twinkletaste.com/guest-favorite-jack-o-lantern-stuffed-bell-peppers/