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

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These Cozy Jack-O-Lantern Stuffed Bell Peppers are a fun and delicious fall dinner. Carved orange bell peppers are filled with a savory mixture of ground beef, rice, and tomato sauce, then topped with melted cheddar cheese.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 cup cooked rice (white, brown, or cauliflower)
  • 1 small yellow onion, diced (about ¾ cup)
  • 3 cloves garlic, minced
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash and dry bell peppers. Cut a small circle around the stem and remove the top. Set tops aside.
  3. Using a sharp paring knife, carve jack-o-lantern faces into the sides of each pepper. Cut two triangles for eyes and a zigzag or crescent for a mouth. Pop out cut pieces and save for snacking.
  4. Scoop out seeds and membranes from inside each pepper. Rinse briefly and pat dry. Place peppers upright in a 9×13-inch baking dish. Trim a thin slice off the bottom if needed to make them stand flat.
  5. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (5-7 minutes). Drain excess fat, leaving about 1 tablespoon.
  6. Add diced onion to the skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  7. Stir in tomato sauce, tomato paste, smoked paprika, oregano, cumin, salt, pepper, and cayenne (if using). Simmer for 2-3 minutes until slightly thickened. Stir in cooked rice. Taste and adjust seasoning.
  8. Spoon filling into each carved pepper, packing gently but firmly. Level with the top of the pepper. Place any extra filling in a small ramekin and bake alongside.
  9. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  10. Remove foil carefully. Sprinkle shredded cheddar cheese evenly over the tops of the peppers. Return to oven, uncovered, and bake for 10-15 minutes until cheese is melted and bubbly and peppers are tender.
  11. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley if desired. Serve warm.

Notes

For best results, use orange bell peppers that are as round as possible. Carve faces after cutting the tops off for stability. Don’t overcook the peppers before stuffing; baking covered in the oven gives a tender-but-not-mushy texture. Use a toothpick to test doneness after covered baking. Watch the cheese closely if broiling to avoid burning. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

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