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Perfect Jack-o-Lantern Stuffed Bell Peppers Easy Halloween Dinner

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These adorable jack-o-lantern stuffed bell peppers are a fun and festive Halloween dinner. Filled with a savory beef and rice mixture, they’re a complete meal that’s sure to bring smiles to the table.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 lb (450g) ground beef (85/15 lean)
  • 1 cup (180g) cooked rice (white or brown)
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes (undrained)
  • 1 cup (120g) shredded sharp cheddar cheese
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. If you don’t have leftover rice, cook 1/2 cup of dry rice according to package directions to yield about 1 cup cooked rice. Set aside to cool slightly.
  3. Wash and dry the bell peppers. Using a sharp paring knife, cut a circle around the stem at the top of each pepper, about 1.5 inches in diameter. Gently remove the stem and seed cluster. Use a spoon to scrape out remaining seeds and white membranes, being careful not to tear the pepper walls.
  4. Carve faces into the peppers: cut two small triangles for eyes and a slightly larger triangle or curved smile for the mouth. Make clean cuts that go all the way through the pepper wall. Save the cut-out pieces for roasting or snacking.
  5. Bring a large pot of salted water to a boil. Carefully lower the carved peppers into the boiling water using a slotted spoon. Blanch for exactly 2 minutes. Remove with the slotted spoon and place upside down on a clean kitchen towel to drain and cool.
  6. While the peppers cool, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pan.
  7. Reduce heat to medium. Add the diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  8. Return the browned beef to the skillet. Add the undrained diced tomatoes, cooked rice, chili powder, cumin, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine. Let the mixture simmer for 3-4 minutes. Remove from heat and stir in 1/2 cup of the shredded cheddar cheese.
  9. Place the blanched, carved peppers upright in a 9×13-inch baking dish. If they wobble, trim a thin sliver off the bottom to help them stand flat. Carefully fill each pepper with the beef and rice mixture, packing gently but firmly. Do not overstuff. Top each pepper with the remaining shredded cheddar cheese.
  10. Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly and the peppers are tender when pierced with a fork.
  11. Let the stuffed peppers rest in the dish for 5 minutes before serving. Garnish with fresh parsley or cilantro.

Notes

Blanching the carved peppers for 2 minutes is crucial to help them hold their shape during baking. Do not overfill the peppers to prevent the faces from distorting. For best results, shred cheese from a block rather than using pre-shredded cheese. The filling and carved peppers can be prepped up to 24 hours in advance and stored separately in the fridge.

Nutrition

Keywords: stuffed bell peppers, jack-o-lantern peppers, Halloween dinner, stuffed peppers, Halloween recipe, fun dinner for kids

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