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Quick Jack-O-Lantern Stuffed Bell Peppers: Easy Halloween Dinner

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These adorable stuffed bell peppers are carved to look like little jack-o-lanterns, filled with a savory mixture of ground beef, rice, and cheese. A fun and easy weeknight dinner that’s perfect for Halloween or any busy night.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 pound ground beef (85/15)
  • 1 cup cooked rice
  • 1 can (15 ounces) tomato sauce
  • 1 cup shredded mozzarella cheese
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Optional: Fresh parsley or chives for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until soft and translucent. Add the minced garlic and cook for 30 seconds more. Add the ground beef and break it up with a wooden spoon. Cook for 5-6 minutes, until browned and no longer pink. Drain off any excess fat if needed.
  3. Season the meat: Stir in the dried oregano, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute. Then pour in the tomato sauce and the cooked rice. Stir together and let it simmer for 2-3 minutes, until the rice has absorbed some of the sauce. Taste and adjust salt if needed. Turn off the heat and set aside.
  4. Prepare the peppers: Wash the bell peppers and pat them dry. Using a sharp paring knife, cut the top off each pepper—about 1/2 inch from the stem. Set the tops aside. Remove the seeds and white membranes from inside each pepper. Rinse the peppers inside and out.
  5. Carve the faces: Using a paring knife, carefully cut small triangles for eyes and a crescent or jagged smile for the mouth. Cut all the way through the pepper wall. Don’t make the holes too big.
  6. Stuff the peppers: Place the carved peppers upright in a baking dish. Spoon the filling into each pepper, packing it gently with the back of the spoon. Fill them all the way to the top.
  7. Top with cheese: Sprinkle the shredded mozzarella evenly over the tops of the stuffed peppers.
  8. Bake: Cover the baking dish tightly with aluminum foil. Bake for 15 minutes. Then remove the foil and bake for another 5-7 minutes, until the cheese is melted and bubbly and the peppers are tender when poked with a fork.
  9. Garnish and serve: Let the peppers rest for 2-3 minutes before serving. Sprinkle with fresh parsley or chives if desired. Serve warm, with the little pepper tops placed next to them like hats if desired.

Notes

For a vegetarian version, use cooked lentils or plant-based ground meat substitute. For a gluten-free option, use certified gluten-free rice and check your tomato sauce label. If your peppers are wobbly, slice a thin piece off the bottom to create a flat surface. Don’t overcook the peppers—they should be tender but still hold their shape. Make the rice ahead of time to save time. Don’t skip the smoked paprika—it adds depth.

Nutrition

Keywords: stuffed bell peppers, jack-o-lantern peppers, Halloween dinner, easy weeknight dinner, ground beef recipe, kid-friendly dinner

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