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Jack-O’-Lantern Stuffed Peppers – The Best Halloween Dinner Recipe

Jack-O’-Lantern Stuffed Peppers have become a Halloween, dinner night tradition in our house for many years.

Orange bell peppers with carved out faces that are stuffed with a classic meat, tomato and rice mixture and then topped with cheese. The peppers are then baked until warm and tender, and the cheese becomes melted and gooey.

A cute way to celebrate Halloween dinner, but this time the recipe is designed to feed 2-3 people. The amount of filling listed in the recipe below will fill two large or 3 small bell peppers.

However, if you have more people to feed, feel free to double or triple the recipe if needed. And if you are looking for a low-carb filling try this Healthy Stuffed Peppers recipe. However, you will need to adjust the amount of ingredients listed if you are cooking for two.

jack-o'-lantern stuffed peppers
The cutest Halloween dinner recipe that has become a tradition in my house. Orange bell peppers carved out and then stuffed with a delicious meat/rice/tomato filling.

Jack-O’-Lantern Stuffed Peppers

INGREDIENTS

2 Large Orange Bell Peppers
Extra-virgin Olive Oil
Salt & Pepper, to taste
1 /2 Small Onion, finely diced
1 Garlic Clove, minced
1/2 lb. Ground Beef
1 tsp. Chili Powder
1 tsp. Taco Seasoning
pinch of Cayenne Pepper
1/2 c. Cooked White Rice
1/2 c. Chicken Broth, divided
7 ounces Fire-Roasted Tomatoes

INSTRUCTIONS

The first step in making Jack-O’-Lantern Stuffed Peppers is to preheat the oven and prepare the bell peppers. Start by cutting off the top of each pepper and set aside.

Then remove and discard the core and seeds from both inside the pepper and on the underside of each top section.

Next, use a small, sharp paring knife to carve a face into one side of each pepper. Then drizzle the inside of each pepper with a little oil and season generously with salt and pepper. Set aside.

Make The Stuffed Pepper Filling

Heat two teaspoons of oil in a large nonstick skillet. Once hot, add the onions to the pan and cook until soft, which will take about 5 minutes. Then add the minced garlic and cook for 1 minute.

Add the ground beef and cook until meat is no longer pink and the meat is broken into small crumbles. Drain the fat and return the meat to the skillet.

*To make things a little healthier, feel free to substitute ground turkey or chicken in place of the ground beef.

After the meat is cooked, drained, and back in the pan, stir in the chili powder, taco seasoning and cayenne pepper.

meat and rice
The stuffed pepper filling is made with ground beef that is seasoned with both chili powder and taco seasoning and combined with fire roasted tomatoes and rice.

If you don’t like any heat in your stuffed pepper filling, feel free to omit the cayenne pepper. However, I find that just a dash adds flavor without the heat.

Next, use additional salt and black pepper to taste. Then pour in the fire-roasted tomatoes, half of the chicken broth, cooked white rice and 1/2 cup of cheese.

Continue to heat over medium high heat, stirring frequently until the liquid in the bottom of the pan has evaporated and the mixture has thickened.

Baking Instructions

Then divide the stuffed pepper mixture between the prepared Jack-O’-Lantern peppers. Place the remaining cheese on top of the peppers.

Before placing the peppers in a baking dish that can hold the peppers upright, pour the remaining 1/4 cup chicken stock into the bottom of the pan. Then place the top of the peppers on top of the cheese and cover the pan with foil.

Place in the preheated oven and bake for 30 minutes. Then carefully remove foil and cook the Jack-O’-Lantern stuffed peppers for another 10 to 15 minutes, or until peppers are tender and cheese has melted.

Remove the pan from the oven and let the peppers sit for 5 minutes before serving.

jack-o'-lantern stuffed peppers
Place the cheese on top of the stuffed pepper filling. Then place the lid on top, cover and bake.

And for dessert, be sure to try Pumpkin Mini Muffin Bites! They are absolutely delicious!

Enjoy! Mary

To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article and on the right side bar. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com

jack-o'-lantern stuffed peppers

Jack O' Lantern Stuffed Peppers

Yield: 2
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Stuffed Bell Peppers carved out to look like Jack O'Lanterns. The perfect Halloween dinner recipe for both kids and adults!

Ingredients

  • 2 Orange Bell Peppers
  • Extra-virgin Olive Oil
  • Salt & Pepper, to taste
  • 1 /2 Small Onion, finely diced
  • 1 Garlic Clove, minced
  • 1/2 lb. Ground Beef
  • 1 tsp. Chili Powder
  • 1 tsp. Taco Seasoning
  • pinch of Cayenne Pepper
  • 1/2 c. Cooked White Rice
  • 1/2 c. Chicken Broth, divided
  • 7 ounces Fire-Roasted Tomatoes
  • 1/2 c. Shredded Monterey Jack, divided

Instructions

  1. Preheat oven to 350°F (177°C). Cut off the top of each pepper and set aside. Remove and discard the core and seeds from both inside the pepper and on the underside of each top.
  2. Use a small, sharp paring knife to carve a Jack O'Lantern face into one side of each pepper. Drizzle the inside of each pepper with oil and season generously with salt and pepper. Set aside.
  3. Heat two teaspoons of oil in a large nonstick skillet. Add the onions to the pan and cook until soft, about 5 minutes. Add garlic and cook for 1 minute. Then add the beef and cook until meat is no longer pink and the meat is broken into small crumbles. Drain the fat and return the meat to the skillet.
  4. Stir in the chili powder, taco seasoning and cayenne pepper. Add additional salt and black pepper to taste. Pour in the fire-roasted tomatoes, half of the chicken broth, cooked white rice and 1/2 cup of cheese. Continue to heat over medium high heat, stirring frequently until the liquid in the bottom of the pan has evaporated and the mixture has thickened.
  5. Divide the mixture between the prepared peppers. Evenly divide the remaining cheese on top of the peppers.
  6. Pour the remaining 1/4 cup chicken stock into a small baking dish that the peppers can sit upright in without falling over. Cover the pan with foil and bake in the preheated oven for 30 minutes. 
  7. Remove foil and cook for another 10 to 15 minutes, or until peppers are tender and cheese has melted.
  8. Remove the pan from the oven and let the peppers sit for 5 minutes before serving.

Notes

Recipe provided by icookfortwo.com

Nutrition Information
Yield 2
Amount Per Serving Calories 665Total Fat 36gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 18gCholesterol 127mgSodium 912mgCarbohydrates 45gFiber 7gSugar 19gProtein 43g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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