Description
Festive stuffed bell pepper jack-o’-lanterns filled with a savory meat-and-rice mixture, topped with melty cheese and baked until tender perfect for Halloween dinner.
Ingredients
4 large orange bell peppers (tops reserved)
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 pound ground turkey or beef
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup cooked rice or quinoa
1 cup tomato sauce (or crushed tomatoes)
1 cup shredded mozzarella or Monterey Jack, divided
1/2 cup black beans or corn (optional)
Fresh parsley, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Line a baking dish.
2. Slice the tops off peppers and remove seeds/membranes. Use a small paring knife to carve jack-o’-lantern faces if desired; set aside.
3. Heat olive oil in a skillet. Sauté onion 3–4 minutes; add garlic 30 seconds.
4. Add ground meat; cook until browned. Drain if needed.
5. Stir in chili powder, smoked paprika, salt, pepper, tomato sauce, and cooked rice (plus beans/corn if using). Simmer 2–3 minutes.
6. Stir in half the cheese until just melted.
7. Fill peppers with mixture; set in baking dish. Sprinkle remaining cheese on top and place pepper “lids” back on.
8. Bake 30–35 minutes, until peppers are tender and cheese is bubbly.
9. Garnish with parsley and serve warm.
Notes
Make it vegetarian by swapping the meat for extra beans or a plant-based crumble.
Peppers can be stuffed up to 1 day ahead; cover and refrigerate. Bake 10 minutes longer from cold.
Nutrition is an estimate and will vary with brands and add-ins.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 430
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg