Halloween Jack Lantern Stuffed Peppers You Must Try

Halloween Jack-O’-Lantern Stuffed Peppers featuring a savory filling of ground beef, rice, and spices.

Scale

4 units Orange Bell Peppers (Green or yellow peppers work well too for a different look.)
1 cup Cooked White Rice (Substitution: Brown rice can be used for added fiber; adjust cooking time.)
1 pound Ground Beef (Substitution: Ground turkey or chicken offers a leaner alternative.)
1 cup Canned Tomato Sauce (Substitution: Use tomato puree for a thicker filling.)
1 cup Canned Tomato Soup (Substitution: A homemade or low-sodium version is delicious.)
1 teaspoon Cumin (Tip: Omit for a milder profile.)
1 teaspoon Chili Powder (Adjust according to your heat preference.)
1 teaspoon Garlic Powder (Fresh garlic can also be used for a more intense kick.)
1 teaspoon Salt (Essential for enhancing the overall flavor.)
1 teaspoon Black Pepper (Adjust to personal taste.)

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Start by cooking rice according to package instructions (usually, 1 cup uncooked rice with 2 cups water). Let it cool slightly while you prepare the peppers.
Carefully cut the tops off the orange bell peppers, removing seeds and ribs. You’re going to create Jack-O’-Lantern faces, so use a small knife for precise carving.
In a skillet over medium heat, brown the ground beef until no longer pink. Drain any excess grease to keep the filling light and flavorful.
Combine the cooked rice, canned tomato sauce, canned tomato soup, cumin, chili powder, garlic powder, salt, and black pepper with the beef in the skillet. Stir well, and let it simmer for 1-2 minutes until heated through.
Spoon the hearty beef and rice mixture into the carved bell peppers. Make sure to leave some space at the top for the pepper lids to fit back on.
Preheat your oven to 350°F (175°C). Place the stuffed peppers upright in a baking dish, cover with aluminum foil, and bake for about 50 minutes or until the peppers are fork-tender.