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Jack-o'-Lantern Stuffed Peppers

These festive stuffed peppers are carved with playful faces to resemble jack-o'-lanterns, then filled with savory ground meat, melted cheese, and aromatic spices. Roasted until tender and bubbly, they boast crispy edges and a gooey, flavorful filling that makes for a fun and comforting dish. Perfect for Halloween or any celebration that calls for a little chaos and a lot of flavor.
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories: 320kcal
Author: James Taylor
Servings: 4

Equipment

  • Sharp paring knife
  • Small spoon or melon baller
  • Mixing Bowls
  • Baking Dish
  • Oven thermometer

Ingredients

  • 4 large bell peppers preferably orange or green for a festive look
  • 1/2 pound ground meat beef, turkey, or plant-based
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 2 tablespoons olive oil
  • to taste salt and pepper

Instructions

  • Preheat your oven to 200°C (400°F) and line a baking dish with parchment paper or a silicone mat.
  • Wash the peppers thoroughly, then slice off the tops about 1/4 from the stem to create a lid. Carefully scoop out the seeds and membranes with a small spoon or melon baller, keeping the shape intact.
  • Using a sharp paring knife, carve simple faces into each pepper—triangular eyes and jagged mouths work well. Keep the cuts light to avoid cracking the walls.
  • In a skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until fragrant, about 2 minutes. The onions should turn translucent and smell sweet.
  • Add the ground meat to the skillet, breaking it apart with a spatula, and cook until browned and crumbly, roughly 8 minutes. Season with salt, pepper, cumin, smoked paprika, and chili powder.
  • Remove the skillet from heat and stir in the shredded cheese and chopped herbs, mixing until the cheese starts melting and everything is well combined.
  • Stuff each carved pepper with the savory filling, pressing down gently to pack it in. Replace the carved lid if desired, or leave it off for a rustic look.
  • Place the filled peppers upright in your prepared baking dish. Bake in the preheated oven for 30–35 minutes, until the peppers are tender and the cheese is bubbly and golden brown on top.
  • Once done, remove from the oven and let rest for 5 minutes to allow the filling to set slightly. The cheese should be bubbling and edges slightly crispy.
  • Serve the peppers warm, with a side of your choice. Enjoy the gooey, cheesy filling and crispy edges that make this dish both fun and delicious!

Notes

For extra fun, carve different faces or expressions into the peppers. Feel free to experiment with different cheeses and fillings for variety.

Nutrition

Calories: 320kcal | Carbohydrates: 12g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 650mg | Potassium: 400mg | Sugar: 5g | Vitamin C: 120mg | Calcium: 250mg | Iron: 3mg