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Jack-o'-Lantern Stuffed Peppers

These stuffed peppers are made by carving orange bell peppers into mini jack-o'-lantern shapes and filling them with a savory stuffing mixture, then roasting until tender and golden. The dish features a festive appearance with a warm, spicy aroma, and a hearty, flavorful interior with a slightly caramelized exterior.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Fall, Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces orange bell peppers preferably medium-sized
  • 1 cup cooked rice white or brown rice
  • 1/2 cup shredded cheese cheddar or monterey jack
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 teaspoons spice mix paprika, cumin, cinnamon
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Small serrated knife
  • baking dish
  • Mixing bowl
  • Spoon or spatula
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Rinse the peppers and carefully carve small faces or designs into the tops using a small serrated knife, creating jack-o'-lantern-like openings for the eyes and mouth. Slice off the tops and remove seeds to create a cavity for the stuffing.
  2. Place the carved peppers and their tops on a baking dish, then lightly brush the outsides with a bit of olive oil. Roast in the oven for about 15 minutes until the peppers are slightly softened and their edges start to char, enhancing the spooky look.
  3. Meanwhile, heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes. Stir in the spice mix, salt, and pepper, cooking for another minute to bloom the flavors.
  4. In a mixing bowl, combine the cooked rice, sautéed aromatics, shredded cheese, and a pinch of salt and pepper. Mix well to create a flavorful stuffing that holds together but is still fluffy.
  5. Remove the peppers from the oven carefully. Spoon the stuffing mixture into each cavity, pressing gently to fill all the space and top with some extra cheese if desired for a bubbly finish.
  6. Return the stuffed peppers to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly, and the peppers are tender as shown by easily piercing with a fork.
  7. Once done, remove from the oven, let cool slightly, then place the pepper tops back on or use them as garnish for the spooky faces. Serve hot, with the carved faces adding a fun, festive look to your dinner table.

Notes

Feel free to get creative with the carving designs and stuffing ingredients! Adjust spice levels to taste. For a vegetarian version, skip the cheese or substitute with a plant-based cheese alternative.