They may look ghoulish, but these Jack-O’-Lantern Stuffed Peppers are a culinary delight for your taste buds!
Just when you think you’ve seen every possible recipe for stuffed peppers, think again. These adorable jack-o’-lantern stuffed peppers are the perfect meal before a night of trick-or-treating. They also make a great dinner choice any time you want to get in the mood before watching a scary or Halloween movie. And they are so much healthier than eating all that candy. (I know, nothing can replace candy!)
I felt like a kid again when carving the faces on my peppers. It’s been years since I carved a pumpkin, and I have to say I wasn’t very good at it. However, with my handy-dandy, very sharp paring knife, this was an easy task. The key to success is a small, sharp knife. A dull blade will only destroy your peppers. You also want nice, firm bell peppers, not almost over-ripe ones.
I recommend carving the faces first while the tops are still intact. That way, the peppers hold their shape better. If you remove the tops first and press too hard, you could break the peppers. Besides, if you have kids at home, they will enjoy looking through the face holes as you pull out the “guts.” Bell peppers are much smaller than pumpkins, so keep your facial carvings proportionate to their size. Don’t try to get too extravagant with them. Simple is the name of the game here.
Now, I would be remiss if I didn’t mention how delicious these stuffed peppers taste. That meaty, cheesy, savory filling cooks inside the peppers, drawing in their flavor, as well. And the juices from the meat seep into the peppers. Every delicious bite will keep you coming back for more. Oh, and don’t forget to place the peppers in a bed of tomato sauce. If you really want to have fun with this, slice some black olives in half and cut others into thin strips to use for spider shapes. The halves are the bodies, and the strips are the legs. You can lay these on the tomato sauce for a fun, spooky look.
Make them vegan
One of the reasons why I love stuffed peppers so much is that there is no limit to the different types of fillings you can stuff inside those tasty, colorful veggies. I’ve been trying to incorporate more plant-based meals into my diet in an effort to decrease my consumption of animal fats. Vegan jack-o’-lantern stuffed peppers are just as tasty as their meatier cousins and as much fun to make and eat. You can use this recipe for Vegan Stuffed Peppers to make this fun dinner, but don’t forget to cut out the faces.
How do I store leftovers?
Allow leftover jack-o’-lantern stuffed peppers to cool to room temperature, then store them in an airtight container in the refrigerator for up to 4 days. Stuffed peppers tend to lose their shape the longer they sit, as they soften; therefore, it is best to eat them as soon as possible. Reheat stuffed peppers in a 350°F oven until warm inside. While you can technically freeze the peppers for up to 3 months, they will become mushy and lose their shape when defrosted and reheated.
Serving suggestions
Before serving your jack-o’-lantern stuffed peppers, start with some fun appetizers such as Beet-Pickled Deviled Eggs, Devils On Horseback, or turn food green with this Avocado Deviled Eggs Recipe. Serve the peppers with a platter of Corn Fritters or Corn Nuggets. Dessert can feature some Mini Pumpkin Cheesecake Jack-O’Lanterns or Spooky Mini Banana Cupcakes With Chocolate.
Ingredients
- 1 1/2 teaspoons olive oil for greasing the baking dish
- 4 large orange bell peppers
- 1 pound lean ground beef
- 2 tablespoons melted butter
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1 1/4 cups tomato sauce divided
- 4 cloves garlic minced
- 5 tablespoons thinly sliced green onions
- 1 cup grated sharp cheddar cheese
- 1 cup cooked brown rice
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F and lightly oil a baking dish with olive oil.
- Using a small paring knife, carefully carve a jack-o'-lantern face on the side of each bell pepper. Remove the tops, seeds, and membranes, retaining the tops for later.
- In a bowl, combine the lean ground beef, melted butter, kosher salt, black pepper, chili powder, onion powder, Worcestershire sauce, 1/4 cup tomato sauce, minced garlic, green onions, grated cheddar cheese, and cooked brown rice until well mixed.
- Evenly spoon the beef mixture into each prepared pepper and replace the removed tops.
- Cover the baking dish loosely with foil and bake for 60 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is cooked through.
- Right before serving, remove the tops and sprinkle with parsley, then put the tops back on. Warm the remaining tomato sauce and serve it spooned around each pepper.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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