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stuffed jack o lantern peppers
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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 hour
Cook Time 40 minutes
Carve Time 20 minutes
Total Time 1 hour 40 minutes
Servings 6
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 ground beef 85-93%
  • 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
  • 1¼ cups (5 oz) Monterey Jack cheese, shredded
  • chopped cilantro, for garnish

Instructions

  • 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 6 to 8 minutes until tender.
    Sauteed onion and green pepper in a large skillet.
  • Brown Meat. Add the ground beef and mushrooms to the pan. Cook, breaking up the beef with a spoon, until fully browned. Carefully drain excess fat if necessary.
    Browning the beef for stuffed peppers.
  • Combine Base. Stir in the cooked rice, tomatoes, and spices until evenly mixed, then turn off the heat. Sprinkle ½ cup of cheese over the mixture and stir until fully melted and incorporated. Remove the skillet from heat.
    Adding the diced tomatoes, rice, and seasonings to stuffed peppers. The topping the mixture with melted cheese.
  • Prep and Carve Peppers. Slice the tops off the peppers using a paring knife and set them aside as lids. Core and seed the peppers, then use the paring knife to carve a jack-o'-lantern face into one side of each pepper.
    Carving Halloween stuffed peppers, making a jack-o-lantern face.
  • 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.
    Placing the stuffed peppers in a baking dish with the top of the pepper lids.
  • 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.
    Adding cheese to the tops of the baked stuffed peppers and baking them until the cheese is melted.
  • 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!
    Stuffed pepper with a fork pulling out beef and cheese.

Notes

  • Use microwaved rice. To save time, we use a bag of microwavable frozen white rice. Just make sure rice is the only ingredient.
  • Cheese: Shredded 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. 

Nutrition

Serving: 1 pepper | Calories: 381kcal | Carbohydrates: 24g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 797mg | Potassium: 723mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5689IU | Vitamin C: 219mg | Calcium: 215mg | Iron: 3mg