Description
Spooky stuffed bell peppers are festive, jack-o'-lantern-style peppers filled with a savory blend of meat, rice, and tomato sauce. Perfect for Halloween or fall dinners, they’re hearty, customizable, and fun for kids and adults alike.
Ingredients
- 6 bell peppers (orange, red, or yellow)
- 1 lb (450 g) ground beef or ground turkey
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning (or taco seasoning)
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Wash the bell peppers and slice off the tops. Remove seeds and membranes. Save tops for lids.
- Carve jack-o'-lantern faces into one side of each pepper using a small knife.
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2–3 minutes.
- Add ground beef or turkey, cook until browned, breaking it apart with a spatula.
- Stir in cooked rice, tomato sauce, salt, pepper, and Italian seasoning. Simmer for 5 minutes.
- Spoon the meat mixture into each hollowed pepper until full.
- Place stuffed peppers upright in a baking dish and top each with its pepper lid.
- Cover with foil and bake for 30–35 minutes.
- If using cheese, uncover, sprinkle cheese on top, and bake an additional 5–10 minutes until melted.
Notes
- Use a food-safe marker to sketch jack-o'-lantern faces before carving.
- Slicing a thin layer off the pepper bottoms helps them stand upright.
- Prepare and stuff the peppers a day ahead and bake when ready to serve.
- Swap in black beans, lentils, or plant-based crumbles for a vegetarian version.
- Freeze leftovers for up to 2 months—thaw overnight before reheating.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
