Stuffed Pepper Jack-o'-Lanterns
Carve a face into an orange bell pepper, fill it with cheesy, taco-spiced beef and rice, and a regular weeknight dinner turns into a Halloween one. The filling is cooked on the stove first, so the peppers only need about 40 minutes in the oven to soften. Kids can help pick the faces before you cut them.
Published
- Prep Time
- 25 mins
- Cook Time
- 50 mins
- Total Time
- 1 hr 15 mins
- Servings
- 6 stuffed peppers
How do you make Stuffed Pepper Jack-o'-Lanterns?
To make jack-o'-lantern stuffed peppers, cut the tops off 6 orange bell peppers, remove the seeds and carve small faces into the sides. Brown 500 g ground beef with onion and garlic to 71°C (160°F), then stir in spices, tomatoes, rice and half the cheese. Fill the peppers and bake covered at 190°C (375°F) for 25 minutes, then uncovered with cheese for 10-15 minutes.
- Total time
- 1 hr 15 mins
- Calories
- 390 per serving
- Protein
- 26 g
- Yield
- 6 stuffed peppers
- Difficulty
- Easy
- Method
- Baking
Ingredients
Equipment
Small sharp paring knife · Large skillet · Baking dish that holds 6 peppers snugly, about 23 x 33 cm (9 x 13 inch) · Foil · Instant-read thermometer
Quick Directions
Carve the peppers
Heat the oven to 190°C (375°F).
Brown the beef
Heat the oil in a large skillet over medium-high heat.
Finish the filling
Stir in the chili powder, cumin, oregano, salt and pepper, then the diced tomatoes and tomato paste.
Stuff the peppers
Stand the peppers upright in the baking dish and pour the water around them.
Bake
Cover the dish with foil and bake for 25 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect stuffed pepper jack-o'-lanterns.
Carve the peppers
Heat the oven to 190°C (375°F). Slice the top off each pepper about 1 cm (1/2 inch) below the stem and keep it as a lid. Pull out the seeds and white ribs. With a small paring knife, cut two triangle eyes, a nose and a mouth into the side of each pepper. Keep the shapes small so the filling stays inside.
Brown the beef
Heat the oil in a large skillet over medium-high heat. Cook the onion for 4-5 minutes until soft, then add the garlic and cook for 30 seconds. Add the beef and cook for 6-8 minutes, breaking it up, until browned with no pink left and it reaches 71°C (160°F). Spoon off any excess fat.
Finish the filling
Stir in the chili powder, cumin, oregano, salt and pepper, then the diced tomatoes and tomato paste. Simmer for 5 minutes, until most of the liquid has cooked off. Take the pan off the heat and stir in the rice and half the cheese.
Stuff the peppers
Stand the peppers upright in the baking dish and pour the water around them. Spoon in the filling, pressing it down gently, until each pepper is full. A little filling showing through the faces is part of the look.
Bake
Cover the dish with foil and bake for 25 minutes. Uncover, sprinkle the rest of the cheese over the filling and set the pepper lids in the dish. Bake for 10-15 minutes more, until the peppers are tender when pierced with a knife and the cheese has melted. Put the lids on top, sprinkle with herbs and serve.
Recipe Tips
- Pick peppers with flat bottoms that stand on their own. If one wobbles, trim a very thin slice off the base without cutting through.
- Mark the faces lightly with the tip of the knife before cutting, so you can adjust the shapes before you commit.
- About 2/3 cup (125 g) uncooked long-grain rice cooks up to the 300 g you need, or use a pouch of ready-cooked rice.
- Green, red or yellow peppers work too, and make good monster faces.
Variations
- Turkey or chicken: use ground turkey or chicken instead of beef and cook it to 74°C (165°F).
- Vegetarian: replace the beef with two 400 g (14 oz) cans of black or kidney beans, rinsed and drained, and add them with the tomatoes.
- Italian-style: swap the chili powder and cumin for 1 tsp dried basil and use mozzarella instead of cheddar.
- Add 1 cup frozen corn kernels to the filling with the rice.
Nutrition (per serving)
| Calories | 390 |
|---|---|
| Protein | 26 g |
| Carbs | 31 g |
| Fat | 18 g |
| Saturated fat | 7.5 g |
| Fibre | 5 g |
| Sugar | 11 g |
| Sodium | 700 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers in an airtight container within 2 hours and eat within 3-4 days.
- Freezer
- Freeze baked stuffed peppers, wrapped well, for up to 3 months and thaw overnight in the fridge. The peppers will be softer after freezing.
- Reheat
- Reheat covered at 180°C (350°F) for 20-25 minutes, or in the microwave, until the centre of the filling reaches 74°C (165°F).
Stuffed Pepper Jack-o'-Lanterns FAQs
Do I need to precook the peppers before stuffing them?
No. The peppers soften during 35-40 minutes in the oven, covered for the first 25 minutes. If you like them very soft, add 10 minutes to the covered baking time.
Can I make jack-o'-lantern stuffed peppers ahead?
Yes. Stuff the peppers, cover and refrigerate for up to 1 day. Bake them straight from the fridge, adding about 10 minutes to the covered baking time, and check that the filling is hot in the centre.
What temperature should ground beef reach?
Cook ground beef to 71°C (160°F), checked with an instant-read thermometer. In this recipe the beef is browned to that temperature before it goes into the peppers.
Which peppers work best for jack-o'-lanterns?
Large orange bell peppers look most like pumpkins and taste a little sweeter than green ones. Choose peppers with flat bottoms so they stand up in the baking dish.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
