Jack-O’-Lantern Stuffed Peppers

These are orange bell peppers with the tops sliced off, stuffed with seasoned ground beef, rice, diced tomatoes and cheese, then baked upright until tender. The orange peppers are what give them the jack-o’-lantern look for Halloween. The recipe makes 4 peppers and takes 45 minutes in all, with 15 minutes of prep and 30 in the oven.

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The filling is cooked in a skillet first, so the oven only has to soften the peppers and melt the cheese.

What Goes in the Peppers

• Orange bell peppers (4): the container. Pick firm, evenly sized peppers so they stand upright in the baking dish and cook at the same rate.
• Ground beef (1 pound): the base of the filling. Brown it and drain off the excess grease.
• Cooked rice (1 cup): bulks up the filling and soaks up the seasoning and tomato juices.
• Diced tomatoes (1 can): add moisture and a little acidity against the beef and cheese.
• Chili powder (1 teaspoon), cumin (1 teaspoon), garlic powder (1 teaspoon) and onion powder (1 teaspoon): the seasoning, with salt to taste.
• Shredded cheese (1/2 cup): goes on top of each pepper and melts as it bakes.

Preparing and Baking

Heat the oven to 375°F (190°C). Slice the tops off the peppers and remove the seeds. An angled cut gives you a lid that fits back on and helps keep the filling warm and moist.

Brown the beef in a skillet and drain it. Stir in the rice, tomatoes and seasonings and mix well. Spoon the filling into the peppers, stand them in a baking dish and top each with cheese. Bake for 25 to 30 minutes, until the peppers are tender. If you cook the beef while you prep the peppers, the whole thing goes faster.

To add a smoky note, stir in 1 teaspoon of smoked paprika or chipotle powder. Cilantro or parsley mixed into the filling brightens it.

Variations

• Vegetarian: replace the beef with beans or lentils. Black beans and corn work well, and so does quinoa as the base.
• Mediterranean: feta, olives and oregano in the filling.
• Taco style: taco seasoning, chopped peppers and a little cilantro.
• Other proteins: shredded chicken or turkey, or crab or shrimp.
• More vegetables: zucchini, spinach or mushrooms.
• Spicier: more chili powder or diced jalapeños, with salsa or hot sauce at the table.

What to Serve With Them

A spinach salad with a tangy vinaigrette is a good contrast to the filling. Roasted Brussels sprouts or butternut squash suit the season. Salsa or guacamole goes well on the side, and at a Halloween party you could set out tortilla chips. A light white wine such as Sauvignon Blanc works with the savory filling, and sparkling apple cider is a non-alcoholic choice.

Nutrition per Pepper

One stuffed pepper has about 350 calories, 20 grams of fat (8 grams saturated), 30 grams of carbohydrates, 2 grams of fiber, 5 grams of sugar, 20 grams of protein and 600 milligrams of sodium. These are estimates.

FAQ

Can the peppers be made ahead?

Yes. Stuff them, keep them in the refrigerator and bake them just before serving.

Can they be made vegetarian?

Yes. Replace the beef with beans, lentils or quinoa.

How should leftovers be stored and reheated?

Keep them in an airtight container in the refrigerator for up to three days. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, until heated through. The microwave is quicker, but the oven keeps the texture better.

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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