Why Make This Recipe
These Jack-o’-Lantern Stuffed Bell Peppers are a fun and tasty meal. They are perfect for Halloween because they look like little jack-o’-lanterns. This recipe is good because it is:
- Festive and Fun: The carved faces make dinner special.
- Healthy and Filling: It has good ingredients and keeps you full.
- Changeable: You can easily use different things in the filling.
- Good for Kids: Children love how they look and will want to eat them.
- Easy to Cook: The steps are simple, even though they look fancy.
How to Make Jack-o’-Lantern Stuffed Bell Peppers
Making Jack-o’-Lantern Stuffed Bell Peppers is easy. You will wash and carve the peppers. Then, you will cook the filling. Next, you will stuff the peppers and bake them until they are tender and cooked through.
Ingredients of: Jack-o’-Lantern Stuffed Bell Peppers
To make these peppers, you need simple items:
- Bell Peppers: Orange or yellow ones work best for the jack-o’-lantern look.
- Onion: One onion, chopped.
- Garlic: A few cloves, minced.
- Beef or Turkey: Ground beef or ground turkey, or plant-based crumbles.
- Rice: Cooked white or brown rice.
- Diced Tomatoes: One can of diced tomatoes, do not drain.
- Tomato Sauce: One can of tomato sauce.
- Broth: Vegetable or beef broth.
- Olive Oil: For cooking.
- Cheese: Shredded Cheddar or Monterey Jack cheese (optional).
- Seasonings: Salt, black pepper, and your favorite spices like cumin or oregano.
- Fresh Parsley: For garnish (optional).
Directions of: Jack-o’-Lantern Stuffed Bell Peppers
Follow these steps to make your peppers:
- Prepare Peppers: Wash and dry your bell peppers. Cut off the tops. Remove all seeds and white parts inside. Carefully carve simple jack-o’-lantern faces onto one side of each pepper using a small, sharp knife.
- Cook Aromatics: Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes. Add minced garlic and cook for one more minute until you can smell it.
- Brown Meat: Add your ground meat or plant-based crumbles to the pan. Cook until it is browned, breaking it up with a spoon. Drain any extra fat.
- Make Filling: Stir in the cooked rice, diced tomatoes (do not drain), tomato sauce, half of the broth, and your chosen seasonings. Let it cook gently for 5-7 minutes so the flavors mix well. If you are using cheese, stir in half of it until it melts.
- Preheat Oven: Turn on your oven to 375°F (190°C).
- Stuff Peppers: Spoon the filling into each carved bell pepper. Do not fill them too much.
- Arrange and Bake: Put the stuffed peppers standing up in a baking dish. Pour the rest of the broth into the bottom of the dish around the peppers.
- Bake: Cover the baking dish loosely with foil. Bake for 30 minutes.
- Finish Baking: Take off the foil. If you are using cheese, put the rest of it on top of the stuffed peppers. Bake uncovered for another 15-20 minutes. The peppers should be soft, and the cheese should be bubbly and golden.
How to Serve Jack-o’-Lantern Stuffed Bell Peppers
These Jack-o’-Lantern Stuffed Bell Peppers are a full meal by themselves. You can also serve them with:
- A simple green salad.
- Some crusty bread to soak up juices.
- Roasted vegetables like asparagus or broccoli.
- Corn on the cob.
- A bowl of hot chili for a bigger meal.
How to Store Jack-o’-Lantern Stuffed Bell Peppers
Store any leftover Jack-o’-Lantern Stuffed Bell Peppers in an airtight container in the refrigerator. They will be good for 3-4 days.
Tips to Make Jack-o’-Lantern Stuffed Bell Peppers
- Keep Them Steady: If your peppers do not stand well, cut a tiny bit off the very bottom so they sit flat.
- Carve Slowly: Take your time when carving the faces. Simple shapes are fine and look great.
- Use Cooked Rice: Make sure your rice is already cooked before you add it to the filling. This saves time.
- Make Ahead: You can cook the filling a day before and keep it in the fridge. Stuff the peppers just before you bake them.
Variation
You can change your Jack-o’-Lantern Stuffed Bell Peppers to your liking:
- Vegetarian: Use plant-based crumbles, vegetable broth, and cheese that does not contain dairy if you want.
- More Spice: Add red pepper flakes or a bit of hot sauce to the filling for a kick.
- Different Grains: Try quinoa or bulgur instead of rice.
- Extra Cheesy: Mix different types of cheese into the filling.
- Mediterranean Style: Add feta cheese, olives, and dried oregano to the filling.
FAQs
Q1: Can I get ready the Jack-o’-Lantern Stuffed Bell Peppers before time?
A1: Yes! You can make the filling a day before and keep it in a sealed container in the fridge. You can also stuff the peppers a few hours before baking and keep them cold until you are ready to put them in the oven.
Q2: What is the best way to carve the faces on my Jack-o’-Lantern Stuffed Bell Peppers without breaking them?
A2: Use a small, sharp knife and be slow. Simple shapes like triangles for eyes and a zig-zag line for a mouth are the easiest. You can also use small cookie cutters to push out shapes, but be careful not to tear the pepper.
Q3: Can I freeze leftover Jack-o’-Lantern Stuffed Bell Peppers?
A3: Yes, you can! Once they are completely cool, wrap each Jack-o’-Lantern Stuffed Bell Pepper tightly in plastic wrap, then in foil. You can freeze them for up to 2-3 months. Thaw them in the fridge overnight and heat them in the oven or microwave.
Spicy Jack-o’-Lantern Stuffed Bell Peppers
Equipment
- Small, sharp knife
- Large pan
- Baking dish
- Foil
- Spoon
Ingredients
Main Ingredients
- 4 large Bell Peppers orange or yellow
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 lb Ground Turkey
- 1 cup Cooked Brown Rice
- 1 can Diced Tomatoes 14.5 oz, undrained
- 1 can Tomato Sauce 8 oz
- 1 cup Vegetable Broth divided
- 1 tablespoon Olive Oil
- 1 cup Shredded Cheddar Cheese divided (optional)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Cumin
- 1/2 teaspoon Red Pepper Flakes
- Fresh Parsley For garnish (optional)
Instructions
Preparation
- Wash, dry, and cut bell peppers, removing all seeds and white parts. Carefully carve simple jack-o’-lantern faces onto one side of each pepper using a small, sharp knife.
- Heat olive oil in a large pan over medium heat, then cook chopped onion until soft (5-7 minutes). Add minced garlic and cook for one more minute until fragrant.
- Add ground turkey to the pan, cook until browned, breaking it up with a spoon, and then drain any extra fat.
- Stir in cooked brown rice, undrained diced tomatoes, tomato sauce, 1/2 cup vegetable broth, salt, black pepper, cumin, and red pepper flakes. Cook gently for 5-7 minutes, and if using cheese, stir in 1/2 cup until melted.
Baking
- Preheat your oven to 375°F (190°C).
- Spoon the prepared filling into each carved bell pepper, being careful not to overfill them.
- Place the stuffed peppers standing up in a baking dish and pour the remaining 1/2 cup vegetable broth into the bottom of the dish around them.
- Cover the baking dish loosely with foil and bake for 30 minutes.
- Remove the foil, and if using cheese, sprinkle the remaining 1/2 cup over the stuffed peppers. Bake uncovered for another 15-20 minutes, or until peppers are soft and the cheese is bubbly and golden. Garnish with fresh parsley if desired.