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Best Easy Jack-o-Lantern Stuffed Bell Peppers Recipe

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These festive jack-o-lantern stuffed bell peppers are a fun and delicious fall dinner. Blanched and carved bell peppers are filled with a savory blend of ground beef, rice, and spices, then baked in a tomato sauce until tender and cheesy.

Ingredients

Scale
  • 6 large bell peppers (orange and red work best)
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 blend)
  • 1 cup cooked rice (white or brown)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of water to a boil. Wash bell peppers and cut off the tops (about ½ inch from the stem). Remove seeds and membranes. Blanch peppers in boiling water for exactly 3 minutes. Remove with tongs and let cool naturally.
  2. Once cool enough to handle, use a sharp paring knife to carve jack-o-lantern faces on one side of each pepper. Cut all the way through the pepper wall, but don’t make cuts too large. Push out cut pieces from inside.
  3. In a small bowl, combine tomato sauce, dried oregano, garlic powder, and red pepper flakes (if using). Pour mixture into the bottom of a 9×13-inch baking dish, spreading evenly.
  4. Heat a large skillet over medium-high heat. Cook ground beef, breaking it up, until browned (6-8 minutes). Drain excess fat. Add onion and cook 3 minutes until softened. Add garlic and cook 30 seconds. Stir in cooked rice, diced tomatoes, cumin, smoked paprika, cinnamon, salt, and pepper. Cook 2 minutes. Remove from heat and stir in ½ cup shredded cheese. Adjust seasoning to taste.
  5. Preheat oven to 375°F (190°C). Fill each carved pepper with the meat mixture, not packing too tightly, leaving about ½ inch below the top. Place stuffed peppers upright in the baking dish. Place pepper tops on each pepper like hats.
  6. Cover dish tightly with aluminum foil. Bake for 25 minutes. Remove foil, sprinkle remaining ½ cup cheese over tops. Bake uncovered for 10-15 minutes until cheese is melted and bubbly and peppers are tender. Optionally, broil for last 2 minutes for golden cheese.
  7. Let peppers rest in dish for 5 minutes. Sprinkle with fresh parsley. Serve with tomato sauce spooned over the top.

Notes

Blanch peppers for exactly 3 minutes to make carving easier. Use a sharp paring knife for clean cuts. Save cut-out pieces to add to filling. Make filling a day ahead for better flavor. Double the tomato sauce for extra moisture. Test doneness by piercing pepper with a fork.

Nutrition

Keywords: stuffed bell peppers, jack-o-lantern, Halloween, fall recipe, ground beef, bell peppers, festive dinner

Find it online: https://fizzlefork.com/best-easy-jack-o-lantern-stuffed-bell-peppers-recipe/