Jack-o'-Lantern Stuffed Peppers
These colorful stuffed peppers are hollowed out and filled with a smoky, spicy mixture of ground meat or beans, rice, and tomatoes, creating a hearty and visually playful dish. Roasted until tender, the peppers develop a slight blister and the filling becomes hot and flavorful, topped with melted cheese for added richness. Perfect for Halloween or any cozy fall evening, they bring fun and comfort to the table.
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Calories: 350kcal
Servings: 4
Equipment
- Sharp Knife
- Sauté Pan
- Baking Dish
- Spoon
- Aluminum foil
Ingredients
- 4 large bell peppers preferably colorful, sturdy
- 1 pound ground beef or turkey ground meat or use beans for a vegetarian option
- 1 cup cooked cooked rice white or brown
- 1 cup diced diced tomatoes drain excess liquid
- 1 onion, chopped
- 3 cloves garlic garlic, minced
- 1 cup shredded cheese cheddar or mozzarella
- 1 teaspoon smoked paprika smoked paprika
- 1/2 teaspoon cumin cumin
- 2 tablespoons olive oil olive oil
- to taste salt and pepper
Instructions
- Preheat your oven to 190°C (375°F).
- Use a sharp knife to cut off the tops of the bell peppers and carefully scoop out the seeds and membranes, creating little lantern-shaped shells.
- In a sauté pan, heat olive oil over medium heat, then add chopped onion and minced garlic. Cook until fragrant and translucent, about 5 minutes, filling the kitchen with a warm aroma.
- Add ground meat to the pan and cook until browned, breaking it apart with a spoon, about 8 minutes. Stir in drained diced tomatoes, smoked paprika, cumin, salt, and pepper, cooking for another 2 minutes until everything is well combined.
- Mix in the cooked rice to the meat mixture, stirring until evenly incorporated and heated through. This filling should be flavorful, moist, and slightly crispy on the edges.
- Spoon the filling into each hollowed-out pepper, pressing gently to pack it in tightly and ensure an even fill.
- Arrange the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil to keep them moist during roasting.
- Bake the peppers in the preheated oven for 30 to 35 minutes, until they are tender and slightly blistered with brown spots.
- Remove the foil, sprinkle shredded cheese on top of each pepper, and bake uncovered for another 5 minutes until bubbly and golden.
- Take the peppers out of the oven and let them rest for 5 minutes; this helps the flavors meld and makes handling easier.
- Serve the peppers warm, enjoying the crispy edges, tender flesh, and flavorful filling, perfect for a fun and satisfying meal.
Notes
For extra visual effect, you can carve small faces into the peppers before roasting to resemble little jack-o'-lanterns. Feel free to customize the filling with leftover veggies or different cheeses for variation.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 600mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 120mg | Calcium: 200mg | Iron: 3mg