Description
These fun and festive jack-o-lantern stuffed bell peppers are filled with a savory ground turkey and rice mixture, then baked until tender. Perfect for a cozy fall dinner or Halloween party, they’re quick, easy, and sure to please even picky eaters.
Ingredients
- 1 lb ground turkey or beef
- 1 cup cooked rice (white or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained (fire-roasted recommended)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack), divided
- 2 tablespoons olive oil
- 4 large orange bell peppers
- Optional: 1/4 cup chicken or vegetable broth
Instructions
- Preheat your oven to 375°F (190°C). Wash the peppers, slice off the tops about half an inch from the stem, and scoop out the seeds and membranes. Rinse the insides.
- Using a sharp paring knife, carve small triangles for eyes and a zigzag or smile for the mouth on each pepper. Keep cuts about half an inch wide. Place the carved peppers upright in a baking dish.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds.
- Add the ground turkey (or beef) to the skillet. Break it up and cook until browned, about 6-8 minutes. Drain excess fat if needed. Season with smoked paprika, cumin, chili powder, salt, and pepper. Stir and cook for another minute.
- Remove the skillet from heat. Stir in the cooked rice, drained diced tomatoes, and half of the shredded cheese. Mix well and adjust seasoning to taste.
- Spoon the filling into each carved pepper, packing gently but firmly. Fill to the top. Sprinkle the remaining cheese over the tops. If using broth, pour it into the bottom of the baking dish, not over the peppers. Cover tightly with aluminum foil.
- Bake covered for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and the peppers are tender but still hold their shape.
- Let the peppers rest for 5 minutes before serving. Serve warm, with the pepper tops on the side if desired.
Notes
For best results, use large, round orange bell peppers that sit flat. Don’t overbake—peppers should be tender but still hold their shape. Carve carefully to avoid large holes. Let ingredients come to room temperature before cooking. Extra filling can be baked separately or saved for lunches. Leftovers keep in the fridge for up to 4 days; reheat in the oven at 350°F for 15 minutes or microwave in 60-second intervals. Freeze unbaked, wrapped individually, for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 8
- Sodium: 480
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 5
- Protein: 28
Keywords: stuffed bell peppers, jack-o-lantern peppers, fall dinner, Halloween recipe, ground turkey, easy weeknight dinner, cozy dinner