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Easy Kid-Approved Jack-o-Lantern Stuffed Bell Peppers

Jack-o-Lantern Stuffed Bell Peppers - featured image
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These fun and festive stuffed bell peppers are carved with jack-o-lantern faces, filled with a savory mixture of ground beef, rice, and cheese, and baked to perfection. A kid-friendly Halloween dinner that even picky eaters will love.

Ingredients

Scale
  • 6 large orange bell peppers
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15) or ground turkey
  • 1 cup cooked white or brown rice
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 cup shredded cheddar or Monterey Jack cheese, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • Black olives or roasted red pepper pieces for decoration (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Wash and dry bell peppers. Cut tops off about 1/2 inch down from stem to create lids. Remove seeds and membranes. Rinse if needed.
  2. Bring a large pot of salted water to a boil. Add hollowed peppers and lids; boil for exactly 3 minutes. Use a slotted spoon to transfer to a plate, cut-side down, to drain and cool.
  3. In a large skillet, heat a drizzle of olive oil over medium heat. Add diced onion and cook 3-4 minutes until soft. Add garlic and cook 30 seconds. Add ground beef and cook until browned, about 5-6 minutes. Drain excess fat if needed.
  4. Stir in drained diced tomatoes, cooked rice, oregano, basil, salt, pepper, and smoked paprika (if using). Cook for 2 minutes. Remove from heat and stir in half of the shredded cheese. Adjust seasoning to taste.
  5. Once peppers are cool enough to handle, use a sharp paring knife to carve triangle eyes and a jagged mouth into each pepper. Cut shapes slightly smaller than desired to allow for expansion during baking.
  6. Stand peppers upright in a 9×13 baking dish. Spoon filling into each pepper, packing gently but firmly, level with the top. Sprinkle remaining cheese over the tops.
  7. Cover dish tightly with aluminum foil. Bake for 20 minutes, then remove foil and bake another 5-10 minutes until cheese is bubbly and golden. Internal temperature should reach 165°F (74°C).
  8. Let rest for 5 minutes before serving. Optionally, place lids at a jaunty angle on top. Serve warm.

Notes

Blanch peppers for exactly 3 minutes to soften without making them mushy. Use day-old rice for best texture. Cut faces after blanching for easier carving. For a vegetarian version, swap meat for black beans and lentils. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: stuffed bell peppers, jack-o-lantern peppers, Halloween dinner, kid-friendly, ground beef, rice, cheese, fall recipe

Find it online: https://cookyep.com/easy-kid-approved-jack-o-lantern-stuffed-bell-peppers/