Description
Celebrate Halloween with these festive Jack-O’-Lantern Stuffed Peppers. Bright orange bell peppers are carved with fun faces, then filled with a flavorful mixture of ground beef, seasoned tomatoes, cooked rice, and melted Monterey Jack cheese. Baked to perfection, these stuffed peppers make a spooky yet delicious meal that’s perfect for a family dinner or seasonal gathering.
Ingredients
Peppers and Seasoning
- 4 orange bell peppers
- Extra-virgin olive oil, for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Filling
- 1 tablespoon extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tsp chili powder
- 1 lb ground beef
- 1 cup cooked white rice
- 1 (15-oz.) can fire-roasted tomatoes
- 1 cup low-sodium chicken broth, divided
- 1 cup shredded Monterey Jack cheese, divided (3/4 cup for filling, 1/4 cup for topping)
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 350°F. Cut off and reserve the tops of each bell pepper. Remove the cores and seeds from inside. Using a sharp paring knife, carve Jack-O’-Lantern faces into each pepper. Drizzle the interiors with olive oil and season generously with salt and pepper. Place the peppers upright in a large baking dish, adding the pepper tops to the dish as well.
- Sauté Aromatics and Brown Beef: Heat a tablespoon of olive oil in a large nonstick skillet over medium heat. Add the finely chopped onions and cook until soft and translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 more minute. Add ground beef and cook until completely browned, breaking it up with a wooden spoon as it cooks. Turn off the heat and carefully drain any excess fat.
- Combine Filling Ingredients: Return the skillet to medium heat. Season the beef mixture with salt, pepper, and chili powder. Stir in the fire-roasted tomatoes, half a cup of chicken broth, cooked white rice, and 3/4 cup of shredded Monterey Jack cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Stuff the Peppers: Spoon the beef and rice mixture evenly into the hollowed-out bell peppers. Sprinkle the remaining 1/4 cup of cheese on top of each filled pepper.
- Cook and Bake: Pour the remaining 1/2 cup of chicken broth into the bottom of the baking dish to keep the peppers moist during baking. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
- Finish Baking: Remove the foil from the baking dish and continue baking the peppers for another 10 to 15 minutes, or until the peppers are tender and the cheese on top is melted and bubbly. Remove from oven and allow to cool slightly before serving.
Notes
- To make carving easier, ensure the peppers are firm and fresh.
- Substitute ground turkey or plant-based meat for a lighter or vegetarian option.
- Fire-roasted tomatoes add a smoky depth, but regular canned tomatoes can substitute.
- Use leftover rice or cook fresh rice ahead of time for convenience.
- Adjust chili powder to taste depending on your spice preference.
- Reserve pepper tops to use as decorative lids when serving.