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Healthy Jack-O-Lantern Stuffed Bell Peppers: Easy Fall Dinner

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These Healthy Jack-O-Lantern Stuffed Bell Peppers are a festive and delicious fall dinner, featuring a smoky, slightly spicy filling of ground turkey, rice, black beans, and corn, all tucked into carved orange bell peppers. A happy accident turned this recipe into a crowd-pleaser that’s perfect for Halloween or any weeknight.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 lb lean ground turkey (93/7 recommended)
  • 1 cup cooked brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1/2 cup fire-roasted salsa (medium heat)
  • 1/2 cup shredded Monterey Jack cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish, optional)
  • Sour cream or Greek yogurt (for garnish, optional)
  • Green onion, sliced (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Prep the bell peppers: Wash them, cut the top off each pepper about 1/2 inch from the stem, and scoop out all seeds and white membranes.
  3. Blanch the peppers: Lower the hollowed peppers into the boiling water for 3 minutes. Remove with tongs and place upside down on paper towels to drain and cool for about 5 minutes.
  4. Carve the faces: Once cool enough to handle, use a sharp paring knife to cut jack-o-lantern faces into one side of each pepper (e.g., two triangle eyes and a jagged mouth). Keep cuts small (about 1/2 inch wide). Place carved peppers in a 9×13-inch baking dish.
  5. Cook the filling: Heat a large skillet over medium-high heat. Add ground turkey and cook, breaking it up, until browned and no longer pink (6-8 minutes). Drain excess fat if needed.
  6. Mix everything together: Reduce heat to medium. Add cooked rice, black beans, corn, salsa, cumin, smoked paprika, garlic powder, salt, and pepper. Stir until well combined and heated through (about 3 minutes). Remove from heat and stir in shredded cheese until melted.
  7. Stuff the peppers: Spoon the filling into each carved pepper, packing gently but firmly. Filling should be level with the top of the pepper. Place pepper tops back on or leave them off.
  8. Bake covered: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  9. Bake uncovered and finish: Remove foil and sprinkle extra cheese on top if desired. Bake for another 10 minutes, uncovered, until cheese is bubbly and peppers are slightly charred around the edges.
  10. Rest and serve: Let peppers sit in the dish for 5 minutes before serving. Garnish with fresh cilantro, sour cream, or green onions. Serve warm.

Notes

Don’t skip blanching the peppers—it ensures they are tender. Carve faces after blanching for cleaner cuts. Keep face cuts small to prevent filling from leaking. For a vegetarian version, skip the turkey and double the black beans and corn. For a low-carb version, use cauliflower rice instead of brown rice. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: stuffed bell peppers, jack-o-lantern peppers, healthy dinner, Halloween dinner, ground turkey, fall recipe, easy weeknight dinner

Find it online: https://siennaspoon.com/healthy-jack-o-lantern-stuffed-bell-peppers-easy-fall-dinner/