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Jack-o'-Lantern Stuffed Peppers

  • 30 m
  • 50 m
Carolyn Casner
“Carve faces into the side of a bell pepper for a cute jack-o'-lantern you can eat too! This adorable Halloween-themed dinner is perfect for a family dinner to fuel your trick-or-treating adventure. Or serve them at a Halloween party and watch them disappear! Don't feel like freehand-carving the faces with a knife? Try using a cookie cutter instead.”


    • 1 tablespoon canola oil
    • 1 medium onion, chopped
    • 1 large clove garlic, minced
    • 1 pound lean ground beef
    • 1 teaspoon salt
    • ¼ teaspoon ground pepper
    • 1½ cups cooked brown rice
    • 1 (8 ounce) can no-salt-added tomato sauce, divided
    • 2 tablespoons chopped fresh parsley
    • 4 large orange bell peppers


  • 1 Preheat oven to 350°F.
  • 2 Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened and beginning to brown, about 3 minutes. Add beef, salt and pepper; cook, crumbling with a wooden spoon, just until it loses its pink color, about 5 minutes more. Remove from heat and stir in rice, ¾ cup tomato sauce and parsley.
  • 3 Meanwhile, cut out stem ends of bell peppers and set aside; scoop out seeds. With a sharp paring knife, cut out a jack-o'-lantern face on one side of each pepper. Place the peppers and tops, cut-side down, in a microwave-safe pie pan. Add ¼ cup water. Microwave on High until tender but firm, 4 to 6 minutes. Empty the water from the dish and turn the peppers cut-side up.
  • 4 Stuff the peppers with the beef mixture. Spoon the remaining ¼ cup tomato sauce over the peppers. Bake until the mixture is heated through, 20 to 25 minutes. Place the steamed tops back on top of the peppers.
  • To make ahead: Refrigerate filling (Step 2) for up to 2 days. Continue with recipe.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019