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Cozy Jack-O-Lantern Stuffed Peppers: Easy Fall Dinner

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These fun and festive stuffed peppers are carved to look like little jack-o-lanterns, filled with a savory mixture of ground beef, rice, tomatoes, and cheese. Perfect for Halloween parties or cozy fall weeknights, they’re a playful twist on a classic comfort food.

Ingredients

Scale
  • 4 large bell peppers (orange and red work best)
  • 1 lb ground beef (85/15)
  • 1 cup cooked white rice
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, drained
  • 1 can (8 oz) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Wash bell peppers and pat dry. Cut a circle around the top of each pepper, about 1 inch down from the stem. Lift off the top and set aside. Scoop out seeds and membranes. Rinse and pat dry.
  3. Blanch the hollowed peppers and tops in boiling water for 3 minutes. Remove with tongs and drain upside down on paper towels.
  4. Once cool enough to handle (about 5 minutes), carve small triangles for eyes, a nose, and a mouth. Make the mouth slightly wider than desired as it will shrink during baking.
  5. Heat olive oil in a large skillet over medium heat. Add onion and cook 4-5 minutes until soft. Add garlic and cook 30 seconds until fragrant.
  6. Add ground beef, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes. Drain excess fat if needed.
  7. Stir in diced tomatoes, tomato sauce, cooked rice, oregano, smoked paprika, cumin, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
  8. Place blanched peppers upright in a 9×13 baking dish. Spoon filling evenly into each pepper, packing gently. Sprinkle cheddar cheese on top, then place pepper lids back on at a slight angle so faces are visible.
  9. Cover dish with aluminum foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is melted and bubbly and peppers are tender.
  10. Let peppers rest for 5 minutes before serving. Use a spatula to transfer to plates.

Notes

Don’t skip blanching the peppers—it ensures even cooking and easier carving. Cut faces after blanching for best results. Use a toothpick to test carving depth. Leave about 1/4 inch space at the top of the pepper to prevent filling from overflowing. For a vegetarian version, swap ground beef with 1.5 cups cooked lentils or plant-based meat. For a spicy version, add 1/2 tsp cayenne or diced jalapeño and use pepper jack cheese. Leftovers keep in the refrigerator for up to 4 days. Reheat in oven at 350°F for 15-20 minutes covered with foil. Freeze unbaked assembled peppers for up to 3 months.

Nutrition

Keywords: stuffed peppers, jack-o-lantern, Halloween dinner, fall recipe, ground beef, bell peppers, easy dinner, comfort food

Find it online: https://tablemira.com/cozy-jack-o-lantern-stuffed-peppers-easy-fall-dinner/