Jack Lantern Stuffed Peppers (Print Format)
Orange bell peppers filled with savory beef, rice, and cheese—festive for Halloween, hearty enough for family dinners.
# Ingredients:
→ Main Ingredients
01 -
6 large orange bell peppers
02 -
1 tablespoon olive oil
03 -
1 pound lean ground beef
04 -
1 small yellow onion, diced
05 -
3 cloves garlic, minced
06 -
1 teaspoon chili powder
07 -
1 teaspoon ground cumin
08 -
½ teaspoon smoked paprika
09 -
½ teaspoon Italian seasoning
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
12 -
2 cups cooked rice
13 -
1 can (14.5 ounces) diced tomatoes, drained
14 -
1 cup corn
15 -
½ cup tomato sauce
16 -
2 tablespoons tomato paste
17 -
1½ cups shredded cheddar cheese
18 -
½ cup Monterey Jack cheese (optional)
→ Garnishes (Optional)
19 -
Chopped parsley
20 -
Green onions
21 -
Sour cream
# Steps:
01 -
Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 -
Wash and dry the orange bell peppers. Cut off the tops, removing seeds and membranes inside. Keep the tops to use as decorative lids.
03 -
Using a small sharp knife, carefully carve triangle eyes, a nose, and a mouth into one side of each pepper. Keep the designs simple.
04 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion, cooking until beef is browned and onions are tender. Drain any excess grease.
05 -
Stir in garlic, chili powder, cumin, smoked paprika, Italian seasoning, salt, and pepper. Cook for 30–60 seconds, stirring until fragrant.
06 -
Mix in the diced tomatoes, tomato sauce, and tomato paste. Cook for 2–3 minutes, stirring occasionally.
07 -
Stir the cooked rice and corn into the skillet until evenly combined.
08 -
Remove the skillet from heat. Stir in 1 cup of shredded cheddar cheese and optional Monterey Jack cheese until melted and mixed into the filling.
09 -
Spoon the beef mixture into the carved peppers, packing gently without overfilling. Leave space at the top for the final cheese layer.
10 -
Sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper. Place the pepper tops back on or alongside if not using immediately.
11 -
Pour approximately ½ cup of water into the bottom of the baking dish to create steam and help soften the peppers.
12 -
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until the peppers are tender, the filling is heated through, and the cheese is melted.
13 -
Place the pepper tops back on. Garnish with chopped parsley, green onions, and optional sour cream. Serve warm.
# Tips:
01 -
When carving the peppers, keep the openings small to preserve structure during baking.
02 -
Prepare the filling and carve the peppers earlier in the day for easier assembly before baking.