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Easy Jack-o-Lantern Stuffed Peppers | Best Halloween Dinner

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These Quick Jack-o-Lantern Stuffed Peppers are the dinner that saves your Halloween. They come together in under 45 minutes, look ridiculously cute on the plate, and taste like comfort food that happens to be festive.

Ingredients

Scale
  • 1 lb ground beef or turkey (85/15 ground beef preferred)
  • 1 cup cooked rice (white, brown, or cauliflower rice)
  • 1 can (14.5 oz) diced tomatoes, drained (fire-roasted preferred)
  • 1 small onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 cup shredded cheddar or Monterey Jack cheese, divided
  • 2 tablespoons chopped fresh parsley or cilantro (for garnish, optional)
  • 4 large orange bell peppers
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Prepare the peppers: Cut the tops off the bell peppers (about 1/2 inch from the top) and set aside. Scoop out the seeds and white membranes. Rinse the peppers inside and out.
  3. Blanch the peppers: Carefully lower the hollowed peppers into the boiling water. Cook for 3-4 minutes until slightly softened. Remove with tongs and set upside down on a paper towel to drain.
  4. Carve the jack-o-lantern faces: Once cool enough to handle (about 5 minutes), use a sharp paring knife to cut simple jack-o-lantern faces into one side of each pepper (triangles for eyes, jagged mouth). Optionally, cut a small stem from the pepper top and attach with a toothpick.
  5. Cook the filling: Heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it up, until browned (5-7 minutes). Drain excess fat. Add chopped onion and cook 2-3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  6. Season the filling: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute. Add drained diced tomatoes and cooked rice. Stir and cook 2-3 minutes until heated through. Taste and adjust seasoning.
  7. Add the cheese: Remove skillet from heat. Stir in 1/2 cup of the shredded cheese until melted and combined.
  8. Stuff the peppers: Place carved peppers upright in a baking dish. Spoon filling into each pepper, packing gently but not too tightly. Level with the top of the pepper.
  9. Bake the peppers: Sprinkle remaining 1/2 cup cheese over the tops. Cover with aluminum foil. Bake for 20 minutes. Remove foil and bake another 10-15 minutes until cheese is melted and bubbly and peppers are tender.
  10. Rest and serve: Let peppers rest for 5 minutes before serving. Garnish with fresh parsley or cilantro if desired. Serve hot with the jack-o-lantern face facing up.

Notes

Don’t over-blanch the peppers (3-4 minutes max). Carve faces after blanching for cleaner cuts. Use a toothpick to secure a stem if adding one. Make filling ahead of time for a quicker weeknight dinner. Don’t skip the foil covering during the first 20 minutes of baking. Let peppers rest 5 minutes before serving.

Nutrition

Keywords: Halloween dinner, stuffed peppers, jack-o-lantern, quick dinner, ground beef, ground turkey, festive, easy, weeknight dinner

Find it online: https://noshbelle.com/easy-jack-o-lantern-stuffed-peppers-best-halloween-dinner/