Glowing Jack-O’-Lantern Stuffed Peppers

These are orange bell peppers carved with jack-o’-lantern faces, stuffed with ground turkey or beef, rice, black beans, corn and salsa, then baked under cheddar. The recipe makes 4 peppers, one per serving, and the whole thing takes 55 minutes.

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The carving is the only fussy part. Once the peppers are cut, the filling comes together in a single skillet, and the peppers bake upright in a dish, covered at first and then uncovered so the cheese browns.

What Goes in the Peppers

The recipe card at the bottom has the exact amounts. Here is how the pieces fit.

• Orange bell peppers (4 medium): the shell, and the reason it looks like a pumpkin.
• Ground turkey or beef (1 pound): browned in the skillet, with the excess fat drained off.
• Cooked rice (1 cup) and black beans (1 cup, drained and rinsed): they make the filling hearty. Pre-cooked rice or quinoa saves time.
• Corn (1 cup, frozen or canned) and salsa (1 cup): the corn adds sweetness and color, and the salsa adds flavor and moisture.
• Chili powder, cumin, garlic powder and onion powder (1 teaspoon each): the seasoning, with salt and pepper to taste.
• Cheddar (1 cup, shredded): it goes into the filling and on top of each pepper.
• Cilantro: an optional garnish.

Carving and Stuffing

Cut the tops off the peppers and remove the seeds and membranes. Use a small knife to carve a face on the front of each one. A sharp knife makes cleaner cuts, and a chef’s knife works if you have no smaller one.

Brown the meat in a large skillet over medium heat for 5 to 7 minutes and drain the fat. Add the rice, beans, corn, salsa and spices and cook for 3 to 5 minutes more, until heated through. Fill each pepper, pressing the filling in gently, and stand them upright in a baking dish. Top with the rest of the cheddar.

Bake covered with foil at 375°F (190°C) for 25 minutes. Remove the foil and bake for 10 to 15 minutes longer, until the peppers are tender and the cheese is bubbly and golden. Let them cool for a few minutes before serving.

Tips Before You Start

• Use leaner meat: lean ground turkey or beef gives you less fat to drain.
• Try other spices: a dash of smoked paprika or a sprinkle of Italian seasoning works in the filling.
• Make them ahead: freeze the stuffed peppers before baking, then bake them when you need dinner.

Ways to Change Them

• Vegetarian: replace the meat with crumbled tofu or more beans and vegetables. Black beans, kidney beans or chickpeas all work, and diced bell pepper, mushrooms or carrots add texture.
• Spicy: mix diced jalapeños or a few dashes of hot sauce into the filling. Crushed red pepper flakes on top add more heat.
• Seasonal vegetables: zucchini, spinach or diced butternut squash can go in as well.
• Rice swap: cauliflower rice or riced zucchini can stand in for the cooked rice.

What to Serve With Them

A side salad of mixed greens, sliced avocado and cherry tomatoes with a lime dressing balances the savory peppers. Sparkling water with a splash of lime is an easy drink for a Halloween dinner. Cauliflower rice is another side, made by pulsing cauliflower florets in a food processor and sautéing them with olive oil, garlic and salt.

Nutrition per Pepper

One stuffed pepper has approximately 350 calories, 15 grams of fat (6 grams saturated), 30 grams of carbohydrates, 8 grams of fiber, 2 grams of sugar, 25 grams of protein and 400 milligrams of sodium.

FAQ

Can you make them ahead of time?

Yes. Assemble the peppers a day in advance, cover them with foil and refrigerate. Bake them when you are ready.

How do you store and reheat leftovers?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Can you freeze them?

Yes. Freeze them before baking, then thaw and bake when you want them.

How do you make them spicier?

Mix diced jalapeños or hot sauce into the filling, or sprinkle crushed red pepper flakes on top before serving.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us