Jack-o'-Lantern Stuffed Bell Peppers

These playful jack o lantern stuffed bell peppers always bring fun to our Halloween table plus they are packed with classic flavors and nourishing ingredients making them a meal every age group can get behind

I still remember carving the peppers with my daughter for the first time she giggled at every silly face and cleaned her plate that night now it is our yearly tradition

Ingredients

• Large orange or yellow bell peppers: Bright color gives pumpkin look and sturdy walls hold up while baking choose firm peppers with unblemished skin
• Ground beef or turkey: Classic base for hearty filling go for lean meat for lighter peppers and check for fresh pink color at the store
• Onion and garlic: Delivers robust flavor sautéing mellows and sweetens both inspect for dry skin and no sprouting on onions
• Cooked rice: Builds substance and coziness choose long grain for fluffiness use leftover rice to save time
• Diced tomatoes: Adds juiciness and tang canned are fine just drain well or use ripe fresh for extra sweet profile
• Shredded cheddar cheese: makes the filling creamy and adds appealing top crust use block cheese for best melt and flavor
• Tomato paste: Deepens the savory taste buy a tube for easy measuring and storage
• Dried oregano and smoked paprika: Gives warmth and a hint of autumn spice reach for fragrant dried oregano and paprika with a rich color
• Salt and black pepper: Essential to balance flavors use kosher salt and freshly cracked black pepper for lively taste
• Olive oil: Needed for sautéing and to keep filling moist choose a fresh bottle with grassy aroma
• Chopped fresh parsley: Optional for brightness use flat leaf parsley if available and chop just before adding
• Extra cheddar cheese for topping: Produces golden bubbly crust and cheese pull on every bite

Instructions

Prepare the Peppers:

Remove the tops and scoop out seeds and membranes carefully with a small knife try to leave the body intact for stuffing and extra carving

Carve Jack O Lantern Faces:

Use sharp paring knife to carefully cut triangle eyes and a grin on one side of each pepper for best results make gentle shallow cuts and avoid thin lines so peppers hold shape when baked

Sauté the Aromatics:

In a large skillet pour olive oil and warm gently over medium heat then add chopped onions and stir every minute as they soften and turn translucent and sweet after about three minutes drop in minced garlic and swirl just long enough for aroma to release about one minute

Brown the Meat:

Add ground beef or turkey to the skillet break up the meat with a wooden spoon and stir frequently until no pink remains and meat sizzles in its juices this usually takes up to seven minutes drain fat off if needed for the cleanest texture

Make the Filling:

Add cooked rice diced tomatoes tomato paste oregano smoked paprika salt black pepper and parsley stir all together in the skillet so the contents become moist and aromatic simmer this mixture for two or three minutes to meld flavors and absorb some tomato juice

Finish with Cheese:

Remove skillet from heat and fold in half cup shredded cheddar cheese this step creates creamy glue for the stuffing scoop out a taste and add salt or spices if you like

Stuff the Peppers:

Carefully spoon the meat and rice mixture inside each carved pepper press gently to fill all crannies but do not pack too firmly as the filling expands slightly while baking

Arrange and Top:

Nestle filled peppers upright in a baking dish sprinkle tops with remaining cheddar and set reserved pepper lids gently on top for the authentic pumpkin look

Steam and Bake:

Pour a splash of water into the bottom of the baking dish cover loosely with foil bake at 375 degrees for thirty minutes to steam the peppers then uncover and bake another ten minutes until the pepper walls are tender and cheese bubbles up and browns

Serve Safely:

Let peppers cool for a few minutes so the filling settles spoon each onto a plate and enjoy while warm and aromatic

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My absolute favorite ingredient here is the smoky paprika which gives just enough warmth to remind me of bonfires on chilly nights grandfather always said the trick to carving peppers is patience and laughter and I try to keep that spirit every season I make these

Storage Tips

Store cooled leftovers in an airtight container in the fridge for up to three days the filling reheats perfectly in the microwave slice the peppers for quicker warm up If you want to keep longer remove the cheese topping before freezing wrap the peppers individually in foil and freeze in a freezer safe bag thaw overnight in the fridge before reheating

Ingredient Swaps

For a vegetarian option use black beans or lentils in place of meat try cooked quinoa for the rice or swap shredded mozzarella for cheddar for a milder flavor want extra heat add a sprinkle of chili flakes into the filling sometimes I add a bit of corn or zucchini for extra sweetness

Serving Ideas

Pile the peppers onto a platter scattered with chopped parsley or lettuce for a festive centerpiece serve alongside green salad or garlic bread or pair with roasted potatoes on a chilly night kids love to help decorate their peppers with extra cheese or little cut outs for different faces

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This recipe brings laughter and warmth to the table every October share silly faces and enjoy every bite together

Common Recipe Questions

→ How do I carve jack-o'-lantern faces in peppers?

Use a sharp paring knife to carefully cut faces into the sides of cleaned bell peppers before stuffing.

→ Can I make this vegetarian?

Absolutely, swap the ground meat with black beans or cooked lentils for a flavorful vegetarian option.

→ What type of rice works best?

Any cooked white or brown rice will work well. Basmati or long-grain provides a nice texture for the filling.

→ Are bell peppers required to be orange or yellow?

While orange and yellow peppers mimic pumpkins, any color can be used based on availability and preference.

→ How can I add extra spice?

Mix chopped jalapeños or a pinch of chili powder into the filling for more heat and bold flavor.

→ How do you serve these peppers?

Eat them hot, paired with a green salad or garlic bread for a satisfying and complete meal.

→ Can I prepare this ahead of time?

You can carve, fill, and refrigerate the peppers earlier in the day, then bake when ready to eat.