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Kid-Approved Jack-o-Lantern Stuffed Bell Peppers: Easy Halloween Dinner

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These fun and festive jack-o-lantern stuffed bell peppers are a kid-friendly Halloween dinner that turns a simple meal into a memorable family tradition. With a savory beef and rice filling, they’re budget-friendly, quick enough for weeknights, and guaranteed to bring smiles to the table.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 pound ground beef (80/20 blend)
  • 1 cup cooked rice (white or brown)
  • 1 cup shredded cheddar cheese, plus extra for topping
  • 1 can (8 ounces) tomato sauce
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash the bell peppers and pat them dry. Cut the top off each pepper about 1/2 inch from the stem. Set the tops aside. Scoop out the seeds and membranes from inside each pepper. Do not rinse with water.
  3. Using a sharp paring knife, carve small triangles for eyes and a zigzag or curved line for the mouth on each pepper. Start with small cuts and make them larger if needed.
  4. Heat the 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 until fragrant.
  5. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain off any excess fat if needed.
  6. Add the dried oregano, ground cinnamon, salt, and pepper to the skillet. Stir to combine and cook for 1 minute.
  7. Transfer the meat mixture to a mixing bowl. Add the cooked rice, tomato sauce, and 1 cup of shredded cheddar cheese. Stir until well combined. Taste and adjust seasoning if needed.
  8. Place the carved peppers in a 9×13-inch baking dish, standing upright. If they wobble, trim a tiny slice off the bottom to make them flat.
  9. Spoon the filling into each pepper, pressing gently to pack it in. Fill them all the way to the top, mounding slightly if needed.
  10. Sprinkle the remaining shredded cheddar cheese over the top of each stuffed pepper. Place the pepper tops back on like little hats. Cover the baking dish tightly with aluminum foil.
  11. Bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly and the peppers are tender but still holding their shape.
  12. Let the peppers rest for 5 minutes before serving. Serve warm.

Notes

Choose peppers with thick walls for easier carving and to prevent collapse during baking. Use day-old rice for better texture. Let the filling cool slightly before stuffing to avoid pre-cooking the peppers. Don’t overbake; peppers continue to soften as they cool. For a vegetarian version, swap ground beef with black beans or lentils. For a spicy kick, add red pepper flakes or diced jalapeño. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

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

Find it online: https://forkifyfun.com/kid-approved-jack-o-lantern-stuffed-bell-peppers-easy-halloween-dinner/