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Best Easy Jack-o-Lantern Stuffed Peppers Recipe

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These Jack-o-Lantern Stuffed Peppers are a fun, festive, and nutritious fall meal. They feature carved orange bell peppers filled with a savory mixture of lean ground turkey, brown rice, black beans, and spices, perfect for Halloween or any autumn weeknight.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 lb lean ground turkey (or chicken)
  • 1 cup cooked brown rice (or quinoa)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup diced tomatoes (canned or fresh)
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded low-fat mozzarella or Monterey Jack cheese (optional)
  • Fresh cilantro or parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the peppers: Wash and dry bell peppers. Using a sharp paring knife, cut a small circle around the stem on the top of each pepper (about 1.5 inches in diameter). Remove the top and set aside. Gently scoop out seeds and membranes. If the pepper doesn’t sit flat, trim a tiny sliver off the bottom.
  3. Carve the faces: Using the paring knife, cut small triangles for eyes and a zigzag or curved line for the mouth. Save the cut-out pieces to add to the filling.
  4. Par-bake the peppers: Place hollowed peppers upright in a baking dish. Add about 1/4 inch of water to the bottom. Cover tightly with foil and bake for 10 minutes.
  5. Cook the filling: While peppers par-bake, heat a large skillet over medium heat with a drizzle of olive oil. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds. Add ground turkey, breaking it up, and cook for 5-7 minutes until no longer pink.
  6. Combine the filling: Add cooked brown rice, black beans, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir and cook for 2-3 minutes until heated through. If using, stir in chopped pepper cut-outs. Taste and adjust seasoning.
  7. Stuff the peppers: Remove par-baked peppers from the oven. Spoon filling into each pepper, packing gently but firmly. Mound slightly on top.
  8. Bake: If using cheese, sprinkle over tops. Return dish to oven (uncovered) and bake for 15-20 minutes until peppers are tender and filling is hot and bubbly. If cheese is used, it should be melted and lightly golden.
  9. Rest and serve: Let peppers rest in dish for 5 minutes. Garnish with fresh cilantro or parsley and serve warm.

Notes

Choose squat, wide peppers with flat bottoms for stability. Don’t overcarve the faces—keep openings small to maintain structure. Par-baking is essential for tender peppers. Season filling generously. Let peppers rest before serving to allow filling to set. For a vegetarian version, double the black beans or add lentils. For vegan, use quinoa, lentils, and dairy-free cheese. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 10-15 minutes. Freeze cooled peppers individually wrapped for up to 3 months.

Nutrition

Keywords: stuffed peppers, jack-o-lantern, Halloween, fall, healthy, ground turkey, black beans, brown rice

Find it online: https://dahliadishes.com/best-easy-jack-o-lantern-stuffed-peppers-recipe/