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Stuffed Jack-o'-Lantern Bell Peppers

Hollowed bell peppers are carved and filled with a savory mixture of cooked rice, seasoned ground meat, and vegetables, then topped with cheese and baked until tender. The peppers develop a roasted appearance with bubbly cheese on top, and the filling becomes moist and flavorful. The final dish features brightly colored, carved peppers resembling mischievous pumpkins with a hearty, inviting interior.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bell peppers preferably orange or yellow for a pumpkin-like color
  • 1 cup uncooked white rice rinsed and drained
  • 1/2 pound ground beef or turkey for a leaner option
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup shredded cheddar cheese plus extra for topping
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon dried oregano dried oregano
  • to taste salt and pepper

Equipment

  • Chef's knife
  • Spoon
  • Baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully scoop out the seeds and membranes to create hollow lantern shapes. Place the peppers in a baking dish and set aside.
  2. Cook the rice in boiling water until tender, then drain and set aside to cool slightly. This helps it stay fluffy and separate during mixing.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking until fragrant and translucent, about 2-3 minutes. The aroma should become sweet and inviting.
  4. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, approximately 5-7 minutes, stirring occasionally. Season with oregano, salt, and pepper.
  5. Combine the cooked rice with the seasoned ground beef mixture in a large bowl, stirring well to integrate all flavors and break up the meat into small pieces. The mixture should be moist but not watery.
  6. Spoon the filling into each hollowed-out bell pepper, pressing gently to pack the mixture in evenly and ensure they resemble little pumpkins with a full, rounded top.
  7. Top each stuffed pepper with a generous sprinkle of shredded cheddar cheese, creating a cheesy 'lid' that will melt and bubble during baking.
  8. Bake the peppers uncovered in the preheated oven for about 25-30 minutes, until the peppers are tender and slightly blistered, and the cheese is golden and bubbly.
  9. Remove from the oven and allow to cool for a few minutes—the cheese will be bubbling and the peppers will be soft but hold their shape.
  10. Serve the stuffed peppers warm, with extra cheese if desired. Their vibrant appearance and savory filling make them a fun and flavorful Halloween centerpiece.

Notes

For added pumpkin-like effect, carve faces into the peppers before roasting. Feel free to customize the filling with vegetables or different cheeses.