Jack O'Lantern Stuffed Peppers
Festively carved orange bell peppers filled with a hearty and savory mixture, making a fun and delicious dish perfect for Halloween gatherings and autumn dinners.
Ingredients
For the Stuffed Peppers
- 6 large orange bell peppers Carved like mini jack-o'-lanterns
- 1 lb ground beef or turkey You can substitute with ground chicken or plant-based meat
- 1 cup cooked white rice Prepare as per package instructions if not pre-cooked
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained Ensure they are well-drained to avoid watery filling
- 1 cup shredded cheddar cheese Extra cheese can be used for topping
- 1 cup tomato sauce
- 2 tablespoons olive oil For sautéing
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
- Small sharp knife for carving
Instructions
Preparation
- Gather all your ingredients. Wash the orange bell peppers thoroughly.
- Cut the tops off the bell peppers and remove the seeds and membranes carefully. Carve jack-o'-lantern faces into one side of each pepper.
- If the rice isn't pre-cooked, prepare one cup of white rice according to package directions.
Cooking
- In a large skillet, heat olive oil over medium heat. Add ground beef or turkey and cook until browned, about 5–7 minutes.
- Add diced onion and cook for about 4 minutes until softened. Then, add minced garlic and cook for an additional minute.
- Stir in the cooked rice, drained tomatoes, half of the shredded cheddar cheese, half of the tomato sauce, oregano, paprika, cumin, salt, and pepper. Mix thoroughly and allow the filling to cook together for 2–3 minutes.
Assembly and Baking
- Stand the carved peppers upright in a baking dish. Fill each pepper generously with the meat mixture.
- Pour the remaining tomato sauce around the peppers and add half a cup of water to create steam.
- Cover the baking dish tightly with foil and place it in a preheated oven at 350°F (175°C) and bake for 35-40 minutes.
- Remove the foil for the last 5 minutes to allow cheese to melt and brown slightly.
Serving
- Let the peppers cool for about 5 minutes. Garnish with fresh parsley and serve with the carved faces facing out.
Notes
These stuffed peppers can be prepared a day in advance. Store in the fridge until you're ready to bake. Reheat in the microwave or freeze for longer storage.