Description
This festive Jack-O’-Lantern Stuffed Peppers recipe features orange bell peppers carved with fun jack-o’-lantern faces, filled with a savory mixture of ground beef, cooked rice, tomato sauce, and flavorful spices. Baked to tender perfection, these stuffed peppers are perfect for a Halloween dinner or any fall occasion.
Ingredients
Scale
Peppers
- 6 Orange Bell Peppers
Filling
- 2 cups Cooked White Rice
- 1 pound Ground Beef
- 15 ounces Canned Tomato Sauce
- 10.75 ounces Canned Tomato Soup
- 1 teaspoon Cumin
- ½ teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Cook the rice: Cook white rice in a rice steamer or add 1 cup uncooked rice with 2 cups water to a pot on the stove. Bring to a boil, stir, then place the lid and lower the temperature to a simmer. Cook for 15 minutes, then fluff the rice with a fork.
- Prepare the peppers: Cut the tops off of the bell peppers and set them aside. Remove the ribs and seeds from inside each pepper. Using a small sharp knife, carefully carve jack-o’-lantern faces on each pepper. Place the peppers in a baking dish.
- Make the filling: In a large skillet over medium heat, cook the ground beef until browned, then drain the grease. Add the cooked rice, tomato sauce, tomato soup, cumin, chili powder, garlic powder, salt, and black pepper to the skillet. Stir well and bring the mixture to a simmer for 1-2 minutes.
- Stuff the peppers: Spoon the rice and beef mixture into each pepper, filling them almost to the top but leaving a small well so the tops of the peppers can be placed back on afterward.
- Bake the peppers: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 50 minutes or until the peppers are tender to your liking, perfect for fork-tender texture.
Notes
- Make sure to handle the peppers carefully when carving jack-o’-lantern faces to prevent breaking.
- If you prefer, you can substitute ground turkey or a plant-based meat alternative to suit dietary preferences.
- Leftover stuffed peppers can be refrigerated for up to 3 days; reheat thoroughly before eating.
- For added flavor, sprinkle some shredded cheese on top before baking, but this will add to the fat and calories.
- Adjust seasoning to taste, especially if using low-sodium tomato products.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
