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Spooky Jack-o-Lantern Stuffed Bell Peppers: Easy Halloween Dinner

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These Spooky Jack-o-Lantern Stuffed Bell Peppers are a fun and festive Halloween dinner that combines the comfort of stuffed peppers with the whimsy of carved jack-o-lantern faces. Made with simple ingredients like ground beef, rice, and cheese, they come together in under 45 minutes and are sure to delight kids and adults alike.

Ingredients

Scale
  • 4 large orange bell peppers (squat, round ones work best)
  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey (85/15 recommended)
  • 1 cup cooked rice (white, brown, or cauliflower rice for low-carb)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes, drained
  • 1 cup shredded cheddar cheese, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • Fresh parsley or chives for garnish (optional)
  • Sour cream or Greek yogurt for dipping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Wash and dry the bell peppers. Cut the top off each pepper about 1/2 inch from the stem. Set tops aside. Carefully scoop out seeds and membranes with a small spoon.
  3. Blanch the hollowed peppers in boiling water for 3-4 minutes. Drain upside down on paper towels and let cool.
  4. Using a sharp paring knife, carve jack-o-lantern faces into each pepper: small triangles for eyes and a zigzag or crescent mouth. Keep cutouts about 1/2 inch wide.
  5. Heat a medium skillet over medium-high heat. Add ground beef and cook until browned, about 6-8 minutes, breaking it up. Drain excess fat. Add diced onion and cook 3 minutes until softened. Stir in minced garlic and cook 30 seconds.
  6. Transfer meat mixture to a large mixing bowl. Add cooked rice, drained diced tomatoes, half the shredded cheese, smoked paprika, cumin, salt, pepper, and tomato paste. Stir until well combined.
  7. Spoon filling into each carved pepper, packing gently but firmly. Leave about 1/4 inch space at the top. Sprinkle remaining cheese on top, letting some fall into the carved openings.
  8. Place stuffed peppers in a 9×13-inch baking dish. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is bubbly and peppers are tender.
  9. Let peppers rest for 5 minutes before serving. Place pepper tops back on at a jaunty angle for a classic jack-o-lantern look.

Notes

Don’t skip the blanching step—it softens the peppers for easier carving and even cooking. Keep cutouts small (about 1/2 inch) to prevent filling from leaking. If faces start to close during baking, gently poke them open with a toothpick halfway through. For a vegetarian version, swap meat for one can of black beans (drained and rinsed) plus 1/2 cup corn. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: Halloween dinner, stuffed bell peppers, jack-o-lantern peppers, spooky dinner, easy Halloween recipe, ground beef recipe, festive dinner

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