This is the Halloween dinner kids actually get excited about. Orange bell peppers are carved with little jack-o’-lantern faces, stuffed with a classic beef, rice and tomato filling, topped with cheese and baked until tender.
Underneath the fun faces, it’s just a good old-fashioned stuffed pepper supper, the kind many of us grew up with.
Why You’ll Love These Stuffed Peppers
- Fun but simple. Carving the faces takes just a few minutes.
- A full meal. Meat, rice and vegetables in one pepper.
- Make ahead. Stuff them in the morning and bake at suppertime.
- Kids love helping. Let them draw the faces before you cut.
What You’ll Need
- Orange bell peppers. Six medium peppers that stand up flat.
- Ground beef. One pound. Ground turkey works too.
- Onion and garlic.
- Cooked rice. One and a half cups of white or brown rice.
- Diced tomatoes. One 14.5-ounce can, drained.
- Tomato sauce. One 8-ounce can, divided.
- Seasoning. Italian seasoning, salt and pepper.
- Shredded cheese. One and a half cups of mozzarella or cheddar, divided.
How to Make Jack-o’-Lantern Stuffed Peppers
1. Carve the peppers. Cut the tops off the peppers and save them as lids. Scoop out the seeds and ribs. With a small sharp paring knife, cut two triangle eyes and a zigzag mouth into one side of each pepper. Keep the cuts small so the filling stays in.
2. Cook the filling. Preheat the oven to 375°F. In a skillet, brown the beef with the onion until no pink remains, then add the garlic for a minute. Drain the fat. Stir in the rice, diced tomatoes, half the tomato sauce, Italian seasoning, salt, pepper and 1 cup of the cheese.
3. Stuff. Stand the peppers in a baking dish and spoon in the filling, pressing gently. Pour the rest of the tomato sauce and 1/4 cup of water into the bottom of the dish.
4. Bake. Cover with foil and bake for 30 minutes. Uncover, sprinkle with the remaining cheese, set the pepper lids alongside, and bake 10 to 15 minutes more, until the peppers are tender and the cheese is melted.
5. Serve. Put the lids back on for the full jack-o’-lantern look and serve warm.
Tips
- Pick flat-bottomed peppers. They stand up better in the dish.
- Keep the face cuts small. Big holes let the filling fall out and the pepper slump.
- Use a small sharp knife. A paring knife makes clean, neat faces.
- Don’t overbake. You want the peppers tender but still holding their shape.
Variations
- Sausage peppers: Use Italian sausage instead of beef.
- Taco peppers: Swap the Italian seasoning for taco seasoning and use cheddar.
- Slow cooker: Stand the stuffed peppers in a 6-quart slow cooker with the sauce in the bottom and cook on LOW for 4 to 5 hours.
Storage
Keep leftovers covered in the fridge for up to 4 days. Reheat in the microwave or a 350°F oven until hot.
Frequently Asked Questions
Can I use uncooked rice?
For the oven, use cooked rice. Uncooked rice won’t soften in the time the peppers need.
Can I make them ahead?
Yes. Stuff the peppers, cover and refrigerate for up to 1 day. Add about 10 minutes to the covered baking time.
Can I use other colors of peppers?
Yes, but orange ones look the most like little pumpkins.
Line them up on the table and enjoy a Halloween supper that’s as fun as it is filling.
Jack-o'-Lantern Stuffed Peppers
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Ingredients
- 6 medium orange bell peppers
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 1/2 cups cooked rice
- 1 can (14.5 oz) diced tomatoes drained
- 1 can (8 oz) tomato sauce divided
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded mozzarella or cheddar divided
Instructions
- Cut off the tops, remove the seeds and carve small jack-o'-lantern faces into one side of each pepper.
- Preheat to 375°F. Brown the beef and onion, add the garlic, drain, then stir in the rice, tomatoes, half the sauce, seasonings and 1 cup cheese.
- Stand the peppers in a baking dish, fill them, and pour the remaining sauce and 1/4 cup water into the dish.
- Cover and bake 30 minutes. Uncover, top with the remaining cheese and bake 10 to 15 minutes more.
- Replace the lids and serve warm.
