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Spooky Jack-O-Lantern Stuffed Bell Peppers

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These Spooky Jack-O-Lantern Stuffed Bell Peppers are a fun and festive Halloween dinner. Pre-roasted orange bell peppers are carved with jack-o-lantern faces and filled with a smoky, savory mixture of ground beef, Italian sausage, fire-roasted tomatoes, black beans, and rice, then topped with melted cheese.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 lb ground beef (85/15)
  • ½ lb Italian sausage (mild or spicy)
  • 1 cup cooked white rice
  • 1 can (14.5 oz) fire-roasted diced tomatoes, drained slightly
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • 1 cup shredded Mexican blend cheese (or cheddar)
  • 2 tbsp olive oil
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking dish with parchment paper if desired.
  2. Prepare the peppers: Wash and dry the bell peppers. Cut the top off each pepper about ½ inch from the stem. Set the tops aside. Carefully scoop out all seeds and white membranes using a small spoon. Pat the insides dry with a paper towel.
  3. Carve the faces: Using a paring knife, cut triangle eyes and a jagged mouth into the front of each pepper, cutting all the way through the pepper wall. Save the cut-out pieces for roasting if desired.
  4. Pre-roast the peppers: Place the hollowed peppers and their tops in the baking dish. Drizzle with 1 tablespoon olive oil and rub over the outside and inside. Roast for 10 minutes until slightly tender but still holding shape.
  5. Make the filling: While peppers roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Brown the meat: Add the ground beef and Italian sausage to the skillet. Break it up with a wooden spoon and cook for 6-8 minutes until no longer pink. Leave about 1 tablespoon of fat in the pan for flavor; drain the rest if necessary.
  7. Add the seasonings: Stir in the smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 1 minute. Then add the fire-roasted tomatoes and black beans. Stir and let simmer for 3-4 minutes until slightly thickened.
  8. Add the rice: Stir in the cooked rice. Taste and adjust salt if needed. Turn off the heat. The filling should be moist but not soupy; add a splash of chicken broth or water if dry.
  9. Stuff the peppers: Remove the pre-roasted peppers from the oven. Carefully spoon the filling into each pepper, packing it down gently. The filling should be level with the top of the pepper. Top each with a generous sprinkle of shredded cheese.
  10. Bake the stuffed peppers: Place the stuffed peppers back in the baking dish. Optionally, put the pepper tops on at an angle to look like hats. Cover loosely with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
  11. Rest and serve: Let the peppers rest for 5 minutes before serving. Sprinkle with fresh parsley or cilantro if desired.

Notes

Don’t skip the pre-roast step—it keeps the peppers firm. Carve faces on raw peppers for clean cuts. Use squat, wide orange bell peppers for easier carving and more filling. For a vegetarian version, swap meat for 2 cans black beans and 1 cup finely chopped mushrooms. Leftovers keep in the fridge for up to 4 days; reheat in the oven at 350°F for 15-20 minutes. Unbaked peppers can be frozen for up to 3 months.

Nutrition

Keywords: stuffed bell peppers, Halloween dinner, jack-o-lantern peppers, spooky recipe, ground beef, Italian sausage, black beans, fire-roasted tomatoes, kid-friendly, festive

Find it online: https://sagestirs.com/spooky-jack-o-lantern-stuffed-bell-peppers/