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Halloween Stuffed Bell Peppers

These stuffed bell peppers are carved into Jack-o'-Lantern faces and filled with a savory mixture of ground meat, cheese, and herbs. Roasted until tender with bubbling cheese and creatively carved faces, they provide a festive, colorful, and hearty dish perfect for Halloween celebrations. The peppers maintain a slight crunch while the filling is juicy and flavorful, creating a visually appealing and delicious meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Halloween
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably orange or yellow for vibrant color
  • 1/2 pound ground meat beef, turkey, or chicken work well
  • 1 cup shredded cheese cheddar, mozzarella, or a blend
  • 1/2 cup cooked rice or quinoa optional for added bulk
  • 1 tablespoon olive oil for cooking the meat
  • 1 teaspoon ground cumin adds warm flavor
  • 1/2 teaspoon paprika smoked paprika gives a smoky aroma
  • to taste salt and pepper season to preference

Equipment

  • Baking sheet
  • Kitchen knife
  • Spoon

Method
 

  1. Preheat your oven to 375°F (190°C). Slice the tops off the peppers and carefully carve a simple face outline with a small knife, creating two eyes and a jagged mouth.
  2. Place the carved peppers on a baking sheet and roast them in the oven for about 10 minutes to soften the skins and make carving easier. You’ll notice the skins become slightly wrinkled and fragrant.
  3. Meanwhile, heat olive oil in a skillet over medium heat. Add the ground meat with a sprinkle of salt, pepper, cumin, and paprika. Cook until browned and crumbly, about 8-10 minutes, stirring occasionally and smelling the savory aroma.
  4. Once the meat is cooked, stir in the cooked rice or quinoa, if using, and half of the shredded cheese. Mix until well combined and beginning to melt into the filling, about 2 minutes.
  5. Remove the peppers from the oven and let them cool slightly. Carefully scoop out some of the softened insides, leaving a border to keep the carved face intact.
  6. Fill each carved pepper with the savory meat mixture, pressing gently to pack the filling evenly. Top with the remaining shredded cheese, making sure it’s spread over the filling and edges inside the face carving.
  7. Return the stuffed peppers to the oven and bake for another 15-20 minutes, until the cheese is bubbling and golden brown, and the peppers are roasted through.
  8. Take the peppers out of the oven and let them cool slightly before serving. The cheese will be gooey, and the carved faces will have a roasted, slightly crispy texture.

Notes

For extra spooky faces, use a toothpick or small sharp knife to carve details. You can also add a small piece of olive or pepper for eyes for extra flair.