Carve festive jack-o’-lantern faces into orange bell peppers and stuff them with a savory beef and rice filling for a fun Halloween dinner.
Author:Caroline Hayes
Prep Time:25 min
Cook Time:45 min
Total Time:70 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 large orange bell peppers
1 tablespoon olive oil
1 pound ground beef or turkey
1 small onion, chopped
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, undrained
1 cup cooked rice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Carve jack-o’-lantern faces into the sides of the peppers.
Heat olive oil in a large skillet over medium-high heat. Add ground meat and cook until browned, breaking it up with a spoon. Drain off any excess fat.
Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the diced tomatoes, cooked rice, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Remove from heat and stir in 1/2 cup of the shredded cheddar cheese.
Stuff the pepper cavities evenly with the meat mixture.
Place the stuffed peppers in a baking dish. Cover the dish with foil.
Bake for 30 minutes. Remove the foil, top with the remaining 1/2 cup of cheddar cheese, and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Notes
To prevent the carved faces from collapsing during baking, ensure you don’t cut too deep into the pepper walls. A shallow cut will hold its shape better.
You can prepare the filling ahead of time and refrigerate it. Stuff and bake the peppers just before serving.
For a healthier option, use lean ground turkey and brown rice.
For a vegetarian version, substitute the ground meat with cooked lentils or black beans and extra vegetables like corn or zucchini.