Jack-o'-Lantern Stuffed Peppers

Jack-o'-Lantern Stuffed Peppers

Spice up Halloween with these festive jack-o'-lantern stuffed peppers! Carved with spooky faces and loaded with savory ground beef, rice, veggies, and cozy chili spices, they’re a fun, tasty dinner the whole family will love.

Prep Time 1

Cook Time 40

Carve Time 20

Total Time 1 40

Servings

Calories 381kcal

Author Rebecca Taig

Ingredients

6 large orange bell peppers
1 tablespoon (15ml) olive oil
½ large onion, finely chopped (about 1 cup)
½ green pepper, finely chopped (½ cup)
1 cup (3.5 ounces) mushrooms, finely chopped
1 pound 85-93% ground beef
1 15-ounce can diced fire-roasted tomatoes
1½ cups (210g) cooked white rice
2½ teaspoons chili powder
1½ teaspoons salt
1½ teaspoons cumin
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
1½ cups (6 oz) Monterey Jack cheese, freshly grated
chopped cilantro, for garnish

Instructions

Prep and Carve Peppers. Slice off the pepper tops and save them as lids. Core and seed the peppers, then carve a jack-o'-lantern face into one side of each using a paring knife. Set aside until ready to fill.
Sauté Vegetables. Preheat the oven to 375°F (190°C). Heat olive oil in a cast-iron pan or large skillet over medium-high heat. Add the chopped onion and green pepper and cook, stirring occasionally, for 5 to 7 minutes, until tender.
Brown Meat. Add the ground beef and mushrooms to the pan. Cook, breaking up the beef with a spoon, until fully browned. Carefully drain the excess fat.
Combine Base. Stir the fire-roasted tomatoes and spices into the skillet until fully combined. Simmer for 1-2 minutes to allow the spices to bloom, and allow the excess liquid to evaporate. Add the cooked rice and ¾ cup of cheese, mixing until evenly distributed. Remove the skillet from the heat and stir until the cheese is completely melted and incorporated.
Fill and Bake. Stand the peppers upright in a 9x13-inch baking dish, spoon the beef mixture inside to the top, and replace the pepper lids. Pour ¼ cup of warm water into the bottom of the dish, cover tightly with aluminum foil, and bake at 375°F (190°C) for 35 minutes until the peppers are nearly fork-tender.
Add Remaining Cheese. Remove the baking dish from the oven. Uncover the dish, carefully remove the aluminum foil, and discard it. Remove the pepper lids and set them aside. Sprinkle the remaining cheese evenly over the top of each pepper. Return uncovered to the oven and bake for 5 minutes, until the cheese is melted and bubbly.
Garnish and Serve. Sprinkle with freshly chopped cilantro, if desired. Use tongs to carefully transfer the warm peppers from the pan to serving plates and enjoy!

Notes

Use microwaved rice. To save time, we use a bag of microwavable frozen white rice. Just make sure the rice is the only ingredient.
Cheese: Monterey Jack melts beautifully into the filling. For the best melt and texture, buy a block of cheese and shred it yourself freshly at home—pre-packaged shredded cheese contains anti-caking agents that keep it from melting as smoothly.
Use a paring knife to carve. For better control and accuracy, cut the jack-o’-lantern faces with a small paring knife.

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