Jack O’Lantern Stuffed Peppers (Print Version)
Orange bell peppers stuffed with beef, rice, and cheese. Fun, festive dish ideal for fall celebrations.
# Ingredients:
→ Peppers
01 -
6 large orange bell peppers
→ Filling
02 -
1 pound ground beef or turkey
03 -
1 cup cooked white rice
04 -
1 medium onion, diced
05 -
2 cloves garlic, minced
06 -
1 can (14.5 ounces) diced tomatoes, drained
07 -
1 cup shredded cheddar cheese, divided
08 -
1 cup tomato sauce, divided
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried oregano
11 -
1 teaspoon paprika
12 -
1/2 teaspoon ground cumin
13 -
Salt and black pepper to taste
14 -
Fresh parsley, chopped, for garnish
→ Assembly
15 -
Small sharp knife for carving
16 -
Extra shredded cheddar cheese for topping
# Steps:
01 -
Slice the tops off each bell pepper and remove seeds and membranes. Using a small sharp knife, carefully carve jack-o’-lantern faces into one side of each pepper. Set aside.
02 -
If not already cooked, prepare 1 cup white rice according to package directions and set aside.
03 -
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add ground beef or turkey and cook, breaking it into small pieces, until browned and cooked through, about 5–7 minutes. Drain excess fat.
04 -
To the skillet, add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
05 -
Stir in cooked rice, drained diced tomatoes, half the shredded cheddar cheese, half the tomato sauce, dried oregano, paprika, cumin, salt, and pepper. Mix thoroughly and cook for 2–3 minutes to combine flavors.
06 -
Stand hollowed peppers upright in a baking dish, trimming bottoms slightly if needed for stability. Generously fill each pepper with the meat and rice mixture. Top with remaining shredded cheddar cheese.
07 -
Pour the remaining tomato sauce around the peppers in the baking dish. Add 1/2 cup water to the base to generate steam during baking.
08 -
Cover the baking dish tightly with aluminum foil and bake at 350°F for 35–40 minutes, or until peppers are tender.
09 -
Remove foil during the final 5 minutes of baking to lightly brown the cheese. Allow to cool for 5 minutes. Garnish with chopped parsley and serve with carved faces facing outward.
# Notes:
01 -
Trim a small slice off the base of each pepper to help them stand upright if necessary.